Chef Jorge Guzman’s Skirt Steak Tacos with Chili Morita Sauce

Soft and marinated flank steak tacos with charred morita sauce, onion and cotija cheese.

Difficulty: Easy

Time: 30-35 min

This dish is Gluten-Free

Calories: 610 Fat: 14g Carbs: 30g Protein: 23g

Taco tuesday? or any day really! These skirt steak tacos are simple, flavorfull and topped with a little kick of morita sauce! Skirt steak is a fun steak to grill and a great way to say goodbye to the summer grilling season and welcome the almost fall! Enjoy these amazing tacos by Chef Jorge Guzman by the grill with some friends and a couple of cold ones!

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This recipe was designed by local chef:

Chef Jorge Guzman of Brewer's Table Kitchen at Surly

“Jorge Guzman wants to make one thing clear: Minnesota can hold its own on the culinary front. “We know how to cook,” says the executive chef. The rest of the country is taking note. This year, Guzman was a semifinalist for a James Beard Award, and his leadership earned Surly a coveted spot on Food & Wine’s 2016 Restaurants of the Year list.” (Time.com)

Ingredients

Achiote

Cumin

Chili moritas

Corn tortillas

Garlic

Onion

Serrano chili

Tomatoes

Cilantro

Oregano

Tomatillo

Skirt steak

Cotija cheese

Lard

Char To cook over high heat until the natural sugars in food blackens.

Sauté To jump. To fry in a small amount of fat at high heat.

Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking. It was derived from the brining process.

Grill or medium sauté pan

Medium sauté pan

Small bowl

Step 1: MAKE MARINADE

Read though the entire recipe before getting started. Preheat grill to 400ºF. Wash and dry all produce. Peel and cut onion in half. Remove oregano leaves from stem and discard stems. Place half onion flat side down, serrano and tomato on hot grill. Cook until they are charred and the skin of the tomato and serrano begin to blister. Remove from grill, chop and place on a food processor or blender. Add achiote, half cilantro, oregano, lard, cumin and a pinch of salt and pepper. Blend until a smooth paste has formed.

Step 2: MARINATE STEAK

Season steaks with a pinch of salt and pepper. Place steak in a medium bowl or zip top bag with marinade. Mix to incorporate and coat evenly. Allow to marinate for 30 min-1 hour. While steak is marinating begin the mise en place (Step #3).

Step 3: MISE EN PLACE

Small dice remaining half onion. Rough chop remaining cilantro. Crumble cotija. Peel husks from tomatillos and discard.

Step 4: MAKE MORITA SAUCE

Heat 1 tsp. oil in medium sauté pan over medium heat. Add morita peppers and sauté until they begin to blister; then, place in a small bowl and cover with water. In the same pan, add garlic and tomatillos. Cook until charred and soft. Place morita peppers, 2 Tbsp. water, tomatillos, and a pinch of salt and pepper in a blender or food processor. Puree until smooth.

Step 5: GRILL STEAK

Remove steak from marinade and place on hot grill. Cook 5 min per side until charred and cooked to desired doneness. Remove from heat and allow 5 minutes to rest; thin, cut into thin slices against the grain. Using remaining heat from the grill to warm up the tortillas 30-60 seconds per side until warmed and soft.

Step 6: PLATE YOUR DISH

Divide steak slices between tortillas to form tacos. Top with diced onion, crumbled cotija, cilantro and morita sauce. Enjoy!