Grilled Steak Tacos: the complete feast - Rick Bayless

Name: Grilled Steak Tacos: the complete feast - Rick Bayless
Ingredients: 12 garlic cloves (about 1 head), unpeeled; 1/4 cup vinegar (white and apple cider vinegar are common in Mexico, though for the deepest, richest flavor I suggest you try balsamic); 3 tablespoons Worcestershire (Salsa Inglesa in Mexico); 4 canned chipotle chiles en adobo , plus 3 tablespoons of their canning liquid; 3 tablespoons vegetable or olive oil, plus more for the vegetables; 1 1/2 tablespoons honey or agave syrup, optional; 1 1/2 teaspoons fresh black pepper; 1 1/2 teaspoons ground cumin cumin (for a more intense flavor, you may want to toast whole cumin over medium heat until aromatic, then pulverize it in a mortar); 1 tablespoon dried oregano, preferably Mexican; 1 tablespoon salt, plus more for the vegetables; 3 pounds thin-cut ribeye steaks (thin-cut ones are available at Mexican groceries) or skirt steaks (see note below); About 12 ounces (6 medium-small) nopal cactus paddles, cleaned (see note below); 16 knob onions (about 2 pounds), roots and any withered parts cut off; 4 or 5 limes , cut into wedges; Guacamole; Salsa or Pico de Gallo; 24 (or more) warm corn tortillas

www.rickbayless.com

Indulge in perfect grilled steak tacos with Rick Bayless' complete feast recipe. Perfect for gatherings or special occasions. Servings: 24 tacos. Facebook | Pinterest | Twitter | Print

View full recipe on www.rickbayless.com

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.rickbayless.com.

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Ingredients

12 garlic cloves (about 1 head), unpeeled
1/4 cup vinegar (white and apple cider vinegar are common in Mexico, though for the deepest, richest flavor I suggest you try balsamic)
3 tablespoons Worcestershire (Salsa Inglesa in Mexico)
4 canned chipotle chiles en adobo , plus 3 tablespoons of their canning liquid
3 tablespoons vegetable or olive oil, plus more for the vegetables
1 1/2 tablespoons honey or agave syrup, optional
1 1/2 teaspoons fresh black pepper
1 1/2 teaspoons ground cumin cumin (for a more intense flavor, you may want to toast whole cumin over medium heat until aromatic, then pulverize it in a mortar)
1 tablespoon dried oregano, preferably Mexican
1 tablespoon salt, plus more for the vegetables
3 pounds thin-cut ribeye steaks (thin-cut ones are available at Mexican groceries) or skirt steaks (see note below)
About 12 ounces (6 medium-small) nopal cactus paddles, cleaned (see note below)
16 knob onions (about 2 pounds), roots and any withered parts cut off
4 or 5 limes , cut into wedges
Guacamole
Salsa or Pico de Gallo
24 (or more) warm corn tortillas