Achiote Steak Tacos
Serves: 4
Ingredients:
2 pounds skirt steak
4 flour tortillas
1 cup Sautéed onions and peppers or 1/2 cup onions and 1/2 cup green onions, sautéed.
Achiote Marinade:
1/2 package of achiote paste (50 grams)
1 tsp ground cumin
1/2 tbsp black pepper
1/4 tsp ground cloves
1/4 tsp ground allspice
1 jalapeño peppers, rough chop (optional)
2 Fresno peppers, rough chop (optional)
1/4 cup bitter orange juice
1/4 cup red wine vinegar
4 garlic cloves
1 tbsp sea salt
Juice of 5 small lemons
1 shot tequila
Achiote Marinade Method:
Combine the achiote paste, cumin, pepper, cloves, and allspice in a food processor or blender. Add the chopped jalapeño and Fresno peppers with the orange juice, vinegar, garlic and salt. Blend the dry spices with the liquid until smooth.
Add the juice of lemons and the tequila. Blend again until well mixed.
Achiote Steak Tacos Method:
Place the skirt steak in a large 2-gallon storage bag and add the marinade. Marinate for a few hours or overnight in the refrigerator.
Setup the grill for direct cooking. Get a hot grill at 600+ degrees F. I used peach wood for smoky flavor, but any fruit wood is ideal.
Cook the steak until a crust starts to form on the underside. Flip and repeat.
When both sides are seared, remove from the grill and let them rest on a plate for 5 minutes.
Slice the steak against the grain into strips.
Warm up some flour tortillas and sauté onions and peppers for a great taco.
Layer steak, onions, and peppers on warmed tortillas and serve immediately.
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