Description
On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them – without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Ingredients
- 3 cups fresh orange juice, or more as needed
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper
- 3 pounds trimmed skirt steaks
- 16 (6 inch) white corn tortillas, or as needed
- 1 white onion, chopped, or to taste
- 1 small bunch fresh cilantro, chopped, or to taste
Instructions
- Combine orange juice
- 2 tablespoons cilantro
- lime juice
- garlic
- salt
- pepper
- cumin
- and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag
- squeezing out as much air as possible. Refrigerate
- 1 to 8 hours.
- Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness
- 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
- Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
- Add steak to each tortilla and top with white onion and cilantro.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 35 mins
Servings: 16