Description
This steak taco marinade delivers bold, smoky flavor with ancho chili, cumin, and paprika. It turns skirt steak into a juicy, mouthwatering taco star.
Ingredients
Scale
For the Steak Marinade
- 2 lbs Skirt Steak
- 2 tbsp Olive oil
- 2 tbsp Apple cider vinegar
- 2 tbsp Water
- 2 tbsp Ancho chili pepper
- 2 tsp Cumin
- 2 tsp Smoked paprika
- 2 tsp Garlic powder
- 2 tsp Mexican oregano
- 2 tsp Cayenne pepper
- 1 tbsp Salt
For the Homemade Salsa
- 2 Roma tomatoes
- 2 Tomatillos
- 1/2 White onion
- 1 Jalapeño
- 4 Garlic cloves
- 1/2 Bunch cilantro
- Juice of 1 lime
- 1 tbsp Chicken bouillon
- 1 tbsp Salt
- Water (as needed)
Optional Toppings
- 1/2 White onion, diced
- 1/2 Bunch cilantro, diced
- 1 tbsp Cotija cheese
Instructions
- In a small bowl, combine all steak marinade ingredients and mix well.
- Cut skirt steak into 6-inch pieces and place in marinade. Massage marinade into meat thoroughly. Refrigerate for at least 1 hour.
- Start grill. Place jalapeño, onion, tomatoes, and tomatillos directly on coals. Turn frequently until charred on all sides.
- Blend grilled vegetables with remaining salsa ingredients. Add water if needed for desired consistency.
- Preheat grill to 400°F (direct heat). Grill steak 2 minutes per side or until internal temp reaches 130°F.
- Remove steak, rest for 10 minutes, then dice into bite-sized pieces.
- Warm tortillas. Assemble tacos with steak, salsa, and toppings.
Notes
The longer the steak marinates, the deeper the flavor.
Flank steak can be used in place of skirt steak.
For spicier salsa, keep jalapeño seeds in.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 472
- Sugar: 5g
- Sodium: 282mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 52g
- Cholesterol: 145mg