Grilled Skirt Steak and Poblano Tacos
In this popular northern Mexican taco, rich, smoky beef is perfectly complemented by sweet-hot poblano chiles and piquant onions.
Keywords
- Main Courses
- Mexican
- Latin America & Caribbean
- Beef
- Vegetables
- Meat
- Fruits & Vegetables
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Grill
- Chimney starter
- Instant-read thermometer
- Pastry brush
- Tongs
- Baking pan
- Fork
- Cutting board
- Chef's knife
- Serving platter
- Mixing bowl
- Aluminum foil
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 4 onions (3 sliced crosswise into ½-inch-thick rounds, 1 chopped)
- 6 tablespoons lime juice (3 limes), plus lime wedges for serving
- 3 garlic cloves, minced
- ½ teaspoon ground cumin
- 2 teaspoons table salt, divided
- 1½ pounds poblano chiles
- 1 tablespoon vegetable oil
- 2 pounds skirt steak, trimmed
- ½ teaspoon pepper
- 18 (6-inch) corn tortillas
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