Adobo Steak Tacos

Tacos are good food.  In some form or another, I probably make tacos at least every couple weeks.  I love the fact that in addition to changing up the main ingredients (chicken, steak, fish, shrimp, etc) you can add new toppings, and of course, different spices.  In this recipe video, I show you how to make my version of an Adobo steak taco.  The adobo marinade is heavy on citrus, onion, garlic and spices and both tenderizes and flavors the skirt steak that I use.  Of course you can use the same flavors with chicken, fish, pork, etc, and it will work just as well.  Hope you enjoy it as much as I do.

Recipe Overview and Keys to Success

To make the best adobo steak tacos, make sure you do these few things:

• The longer you can marinate the steak in the adobo, the better (up to a point, no need to go beyond 10/12 hours).  It imparts flavor and tenderizes the meat…so if can go 4 – 5 hours, you’ll be in great shape
• Use a hot pan, or grill, and make sure you get a good sear the meat.  That sear will develop the flavors, and give the skirt steak little crispy edges that make a great texture contrast
• Make sure to cut the skirt steak “against” the grain.  If you don’t, it’ll be really tough and chewy
• Finally, make sure your tortillas are fresh, and warm them up prior to serving.  Like bad bread can ruin a sandwich, so can a bad tortilla ruin a taco.  I like to heat mine on a skillet for a couple minutes right before serving.

Ingredients (for 3 - 4 servings)

• 1 lbs skirt steak
• 1 large yellow onion
• 5 garlic cloves - minced
• 1 orange
• 1 lime
• 1 lemon
• 1 tablespoon honey
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1 half teaspoon cayenne pepper
• ¼ cup cilantro chopped
• 1 red bell pepper
• Soft tortillas
• Olive oil

• Make the marinade by dicing half the onion (keep the other half whole), and combining it with the minced garlic, juice of the orange, lime, lemon, the honey, cumin, chili powder, cayenne pepper, cilantro, and a few tablespoons of olive oil
• Add the marinade to a zip lock bag, along with the steak, and marinate in the fridge for up to 8 hours, but anything over 30 minutes will do you good
• Remove the steak, season will salt and pepper on both sides, and allow it to come up to room temperature
• Julienne the remaining onion half, and half the red pepper
• Saute both in olive oil, until they are browned and tender (these can be done an hour or so ahead of time and just held on the stove top)
• For the skirt steak, heat another sauté pan (or your grill) over high heat
• Once slightly smoking, coat the pan with olive oil, add the steak
• Allow the steak to sear on one side, the flip and sear the other side
• Skirt steak is usually thin, and shouldn’t take more than 5 – 7 minutes to cook to medium well (my preferred taco meat doneness) over high heat
• Once cooked, remove and cover in foil to rest for 5 minutes
• While the skirt steak rests, reheat the onions and pepper (if needed)
• And heat up the tortillas in a dry pan or skillet
• Once rested, remove the meat from the foil, identify the direction the grain of the meat runs, and cut slices against the grain
• Top each tortilla with some of the skirt steak, onions, and peppers, and any of your favorite garnishes

Wine Recommendation: I think you’ve got a pretty wide range of options to go along with these adobo steak tacos.  My first choice would probably be a light to medium bodied pinot or Barbara, but frankly I think with the spice/heat (depending on your garnish) even a reisling or sauvignon blanc would work.