Chile-Spiced Skirt Steak Tacos
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
2 teaspoons sweet paprika
1 teaspoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon light brown sugar
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon of Lime zest
1/4 cup plus 2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 1/2 pounds skirt steak, cut into 5-inch strips
12 (6 inch) corn tortillas
Toppings: Salsa, guacamole, cilantro/onion mixture
In a small bowl, mix the spices, salt, pepper and lime zest together. Add spice mixture to a large resealable ziplock bag. Add the lime juice, and vegetable 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 a grill or preheat a grill pan. Grill the steak over moderately high heat, turn twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer to a cutting board, cover with aluminum and let it rest for 10 minutes. Thinly slice the steak and serve with warmed tortillas, and desired toppings like salsa, guacamole and fresh chopped cilantro and onions.
Yield: 12 tacos (4 servings)