Steak Tacos with Corn Relish
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 pound skirt steak, cut into 4 pieces
1 1/2 teaspoons chipotle powder, divided*
3 tablespoons olive oil, divided
2 tablespoons fresh lime juice, divided and the zest reserved
6 green onions
2 ears of corn, husked
1/4 cup chopped fresh cilantro
2 tablespoon chopped chives
8 small corn or flour tortillas
*Grind dried chipotles in a spice grinder till a fine powder.
Prepare an indoor or outdoor grill over medium-high heat. Sprinkle skirt steak on both sides with salt, pepper and and 1 1/4 teaspoons chile powder. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11×7-inch glass dish. Add meat and turn to coat; place in single layer. Marinate for 30 minutes.
Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Cut the corn from cob and transfer the kernels to a bowl. Chop green onions and add to corn. Stir in cilantro, chives, lime zest, and remaining 1/4 teaspoon chipotle powder, 1/2 tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper.
Grill the skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes.
Place tortillas at edge of grill to warm and soften, about 1 minute.
Arrange 2 warm tortillas on each of 4 plates. Thinly slice the skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon relish over each and serve.