A northern Mexican institution where skirt steak marinated in lime juice and Worcestershire sauce is seared at a very high temperature, sliced into juicy thin strips and wrapped in warm corn tortillas.
Ingredients
- 800 g trimmed beef skirt steak
- 16 pieces nixtamalized white corn tortilla
- 1 piece fresh white onion
- 1 bunch spring onion with green tops
- 1 bunch bunch fresh cilantro
- 4 pieces fresh lime
- 4 cloves fresh garlic clove
- 2 tbsp Worcestershire sauce
- 2 tbsp high oleic sunflower oil
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1 1/2 tsp fine salt
- 150 g Mexican red salsa taquera
Method
- Peel and finely chop the fresh garlic cloves. In a large shallow dish, mix the chopped garlic with the juice of some of the fresh limes, the Worcestershire sauce, high oleic sunflower oil, ground cumin, ground black pepper and fine salt until the marinade is lightly emulsified.
- Place the trimmed beef skirt steak in the dish and rub it thoroughly all over to coat it well. Cover and let marinate in the refrigerator for about thirty minutes to two hours, so the acidity tenderizes the fibers without cold cooking the meat.
- Meanwhile, prepare the garnishes. Finely chop the fresh white onion, pick and finely chop the cilantro leaves, then cut the remaining fresh limes into wedges. Clean the spring onions by removing the outer skin and roots, keeping the bulb intact and the base of the green stems attached.
- Heat a cast iron skillet or a plancha over very high heat until lightly smoking. Place the spring onions directly on the hot surface with a few drops of oil and let them char and soften for about eight to ten minutes, turning them regularly, until the bulbs are tender and blistered.
- Drain the skirt steak from its marinade without wiping it completely dry. Place the meat on the smoking hot cast iron. A loud, sharp sizzle should sound instantly. Sear it without moving it for about three to four minutes per side to form a beautiful, crispy golden crust, keeping the meat rare in the center.
- Transfer the meat to a warm cutting board and let it rest under a sheet of aluminum foil for at least five minutes to allow the juices to redistribute evenly throughout the muscle.
- While the meat rests, heat the nixtamalized white corn tortillas in the still hot skillet for thirty seconds per side, until they become pliable, puff up slightly with steam and are warmed through.
- Identify the direction of the muscle fibers of the skirt steak, then slice the meat perpendicular to the grain into thin strips a few millimeters thick to ensure a meltingly tender bite.
- Plate immediately. Place a generous portion of sliced meat in the center of each warm corn tortilla, sprinkle with raw white onion and fresh cilantro, drizzle with Mexican red salsa taquera, then serve alongside the grilled spring onions and fresh lime wedges to squeeze over right before eating.
Nutrition
Per serving
- Energy
- 818.9 kcal
- Protein
- 54.1 g
- Carbohydrate
- 101.78 g
- Fat
- 25.06 g
- Fibre
- 11.01 g
- Calcium
- 118.96 mg
- Iron
- 3 mg
- Magnesium
- 63.17 mg
