Steak, Anaheim Chile, and Scallion Tacos with Guacamole and Cotija Cheese
Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
Flank steak, marinated for at least six hours (see marinade below)
Small flour tortillas
3 Anaheim chiles, stem and seeds removed
Cherry tomatoes, diced
Cotija cheese, shredded
For the marinade:
1/3 cup vinegar
1/2 cup soy sauce
1/2 cup olive oil
1 tsp cumin
1-2 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
1 1/2 tsp oregano
2 limes, juiced
4-5 cloves of garlic, minced
Marinate flank steak for at least 6 hours up to 24 hours.
Remove the steak from the refrigerator 20 minutes prior to cooking. Prepare the guacamole while you wait to cook the meat.
Preheat the oven to broil and place the oven rack at the top of the oven. Line a baking sheet with tin foil. Clean the Anaheim chile then remove the stem. Slice the pepper down the middle, without cutting all the way through, and remove the seeds. Flatten the chile on the baking sheet and place in the oven to broil.
Once the skin is blistered and black, remove the chiles from the oven and place in a bowl. Cover with saran wrap and let them sit for 5-7 minutes. Carefully, peel the burned skin off of the chile. Cut the chiles into strips. Heat a grill pan over medium high heat and spray with cooking spray. Once the pan is really hot add the flank steak and cook for 3-4 minutes per side or until your desired degree of doneness. Place the steak onto a cutting board. Let the meat sit for at least 5-7 minutes prior to slicing thinly against the grain. Slice the meat into bite sized pieces.
While the meat rests, add the scallions to the grill pan and cook on each side for 2-3 minutes or until wilted and tender.
Heat a skillet over medium heat. Add the flour tortillas and cook on each side for 30-45 seconds. Place the tortilla on a plate then layer it with steak, roasted Anaheim chile, scallion, guacamole, and cotija cheese. Serve immediately. Enjoy.
Carne Asada Marinade:
In a gallon size Ziploc bag, combine all ingredients with flank steak and mix really well. Let marinate for at least 6 hours – overnight if you can.