Classic Street Tacos

Instructions

1. 1

   In a small Mixing Bowl, whisk together the Lime Juice, Orange Juice, Vegetable Oil, Garlic, Cumin, Chili Powder, Smoked Paprika, Kosher Salt, and Black Pepper until combined.

2. 2

   Place the skirt steak in a Ziploc Bag or shallow dish. Pour the marinade over the steak, seal, and turn to coat evenly. Refrigerate for at least 1 hour, or up to 8 hours.

3. 3

   Place the Tomatillos, Jalapeno halves (skin side up), White Onion, and Garlic on a dry Cast Iron Skillet or Baking Sheet. Cook over high heat or broil for 5–7 minutes until the Tomatillos are charred and softened, turning occasionally.

4. 4

   Transfer the charred vegetables to a Blender. Add the Cilantro, Lime Juice, and Kosher Salt. Pulse until you reach a slightly chunky salsa consistency — don't over-blend. Taste and adjust Kosher Salt. Set aside to cool.

5. 5

   Remove the steak from the marinade and pat it dry with paper towels.

6. 6

   Heat a Cast Iron Skillet or Grill over high heat until very hot and just beginning to smoke. Add a thin film of Vegetable Oil if using a skillet. Cook the steak for 3–4 minutes per side for medium, or until nicely charred on the outside.

7. 7

   Transfer the steak to a Cutting board and let it rest for 5 minutes. Then slice thinly against the grain — this is critical for tenderness. After slicing, give the meat a rough chop into small, taco-sized pieces.

8. 8

   Warm the corn tortillas directly over a gas flame or in a dry Skillet over medium-high heat, about 30 seconds per side, until lightly charred and pliable. Stack and wrap in Aluminum Foil or a clean kitchen towel to keep warm.

9. 9

   Double up two tortillas per taco (this is the street taco way — it prevents tearing and adds structure). Spoon a generous portion of steak into each taco. Top with finely diced White Onion, fresh Cilantro, and a spoonful of salsa verde. Finish with a squeeze of Lime. Add Avocado or Radishes if desired. Serve immediately.

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