Chile-Spiced Skirt Steak Tacos

Chile-Spiced Skirt Steak Tacos
Photo by Con Poulos

Ingredients

  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) onion powder
  • 1 teaspoon(s) light brown sugar
  • 1.5 pound(s) skirt steak
  • 0.25 cup(s) plus 2 tablespoons fresh lime juice
  • Pico de Gallo
  • 1 teaspoon(s) ancho chile powder
  • + 8 more ingredients
    • 0.25 teaspoon(s) ground cumin
    • 0.5 teaspoon(s) chipotle chile powder
    • 0.25 teaspoon(s) freshly ground pepper
    • 0.25 teaspoon(s) ground coriander
    • 12 corn tortillas
    • 1 teaspoon(s) salt
    • 1 tablespoon(s) vegetable oil
    • 2 teaspoon(s) sweet paprika

In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours. Light ...

View full recipe at Food & Wine

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