45 minutes
A delicious combination of seared steak and charred corn with a creamy Cotija cheese spread, all wrapped in a soft tortilla.
Small Red Onion, Thinly sliced
each
tablespoons
pinches
dash
cups
cups
Cotija Cheese, Crumbled
0 oz
Medium Ears Of Corn, Shucked
each
Olive Oil, Brushed on corn
to taste
squeeze
to taste
Cilantro, Chopped
handful
Skirt Steak
0 lb
Flour Tortillas, 5-inch
each
Corn Tortillas, 5-inch
each
Tajin Seasoning, Dusting
to taste
dash
splash
1. Pickle the Onions
Thinly slice half of a small red onion and place it in a small bowl. Pour in two tablespoons of red-wine vinegar, add a tablespoon of water, a pinch of kosher salt, and a dash of granulated sugar. Stir the mixture and let it sit for at least 20 minutes.
2. Prepare the Cotija Mixture
In another small bowl, combine one-third cup of sour cream, one-third cup of mayonnaise, and three ounces of crumbled Cotija cheese. Mix them until well blended.
3. Grill the Corn
Shuck three medium ears of corn and lightly brush them with olive oil. Place the corn directly on the grill and cook until charred in spots, turning occasionally.
4. Season the Corn
Once the corn is done, use a knife to cut the kernels off the cobs and toss them in a bowl with olive oil, a squeeze of fresh lime juice, a sprinkle of salt, freshly ground black pepper, and a handful of chopped cilantro.
5. Grill the Steak
Season one and a half pounds of skirt or flank steak generously with salt and freshly ground black pepper. Place it on the hot grill and cook for 4-5 minutes on each side.
6. Warm the Tortillas
As the steak rests, warm up twelve 5-inch flour or corn tortillas on the grill. Wrap them in foil to keep them soft and pliable.
7. Assemble the Tacos
Spread a generous spoonful of the Cotija mixture onto each warm tortilla. Slice the steak against the grain and layer it over the creamy base, followed by a sprinkle of the grilled corn and a few pickled red onions. Finish with a dusting of Tajín seasoning, a dash of chili powder, or a splash of hot sauce.
Use fresh corn tortillas and warm them on a skillet or directly over a flame to enhance their flavor and soften them. Keep them warm in a clean kitchen towel until serving.
Use a hot cast-iron skillet or grill for a beautifully charred exterior while keeping the inside juicy. Allow the steak to come to room temperature before cooking, and preheat the cooking surface well.
Add a creamy element like avocado or homemade crema to counterbalance the steak's richness with acidity and creaminess.
Skirt steak or flank steak is perfect for tacos due to their beefy flavor and ability to soak up marinades. For best results, opt for a well-marbled piece, as it will remain juicy and flavorful after cooking.
Let the steak rest for at least 5 minutes after cooking, then slice against the grain for maximum tenderness, in very thin strips to keep the tacos manageable.
Comments (0)