Chili-Marinated Skirt Steak Tacos

Chili-Marinated Skirt Steak Tacos

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3 dried cascabel chilis
1 dried ancho chili
1 dried chipotle chili
1 tsp cumin seeds
1/2 tsp ground cinnamon
1/4 tsp ground allspice
pinch ground clove
3 garlic cloves
1/2 tsp salt
pinch ground black pepper
1/2 cup warm water
1 tbsp vegetable oil
3/4 lb skirt steak
flour tortillas
minced onions, for garnish
finely chopped cilantro, for garnish
lime wedges, for garnish
Green Salsa with Avocado


Wipe chilis clean, remove stems and seeds, and toast in a small clean skillet over medium-low heat until lightly charred and blistered in spots, about 1-2 minutes.
Put all ingredients except steak in a blender and blend at low speed until fairly smooth.
Place steak in a resealable plastic bag and add the marinade.  Massage the meat until the marinade evenly coats the steak.  Marinate in the refrigerator overnight (flipping the steak over once to ensure that it marinates evenly).  Thirty minutes prior to cooking, remove the steak from the fridge and allow to come up to room temperature.  Remove steak from the marinade and discard excess marinade. 

Heat a grill pan (or grill) over medium-high heat.  Grill steak, turning once, until well-marked and medium-rare, about 3 minutes per side (if your steak is thick cook it longer).  Remove steak to a cutting board, cover with tin foil, and let it rest for 10 minutes.

Slice steak thinly on the bias against the grain.  Serve with warm tortillas, minced onions, cilantro, lime wedges and Green Salsa with Avocado.