I'd love to try this recipe, but the amount or weight of chiles is not listed in the ingredients, nor how they are "added to the onion." I assume you just slice & toss, but can anyone shed light on this for me? Feel free to email me directly. Taste the mixture and season it with salt, usually about 1/4 teaspoon. Slice into 1/4-inch strips and stir into the onions. Rinse briefly to remove any stray seeds and bits of skin.
Steak tacos al carbon skin#
Rub the blacked skin off the chiles, then pull out the stems and seed pods.
This is what I found:ģ medium (about 9 ounces total) fresh poblano chiles
Since it was missing the information on the rajas, I googled it. I haven't made this yet - but I'm going to try it this weekend.
I also use a higher cut of beef than skirt. One of my favorite recipes for skirt steak.so good! This was a great winter alternative to the grill.Įasy and quick recipe - needed more salt at the end, so just sprinkled a little once the steak was broiled. Just an additional - I have the cookbook, which describes broiling the steak and poblano/onion mixture. I hesitate to try anything else for fajita night.ĭid not make this recipe because it is incomplete. This marinade really tenderizes the meat and it cooks up so juicy and easy to chew through in a tortilla. It was a total hit! And no one could believe I did it with skirt steak. Made this fajita-style (served all mixed together and with flour tortillas and toppings) for a Cinco de Mayo party. If you want to see the complete recipe, its on Rick Bayless' Frontera website: The steak, of course, must be grilled just before you're ready to eat. The poblano-and-onion rajas can be made several hours ahead and left at room temperature rewarm before serving. Leave them longer, and the marinade overpowers the flavor and saps the rosy color of the meat. Working Ahead: Thin steaks like skirt taste best with a relatively short tour in the marinade - 1 to 8 hours. Mix with the chiles and onions, season with a little salt and set on the table along with the lime wedges and hot tortillas, for your guests to make into soft tacos.
Steak tacos al carbon full#
Cut the long piece of skirt steak into 3-to 4-inch lengths, then cut each section across the grain (that is, in line with the full length of the steak) into thin strips. Grill, turning once, until richly browned and done to your liking, about 1 1/2 to 2 minutes per side for medium-rare (the way I like skirt steak). Oil the steak well on both sides and lay it over the hottest part of the grill. Remove the steak from the marinade and gently shake off the excess. Transfer to an ovenproof serving dish and separate the rings (if they haven't started separating during grilling). When they're starting to soften and are browned on the first side, about 10 minutes, use a spatula to flip them and brown the other side. While the chiles are roasting, brush or spray the remaining onion slice with oil and lay the whole rounds of onions on the grill in a cooler spot than you chose for the chiles. Remove the chiles from the grill and cover with a kitchen towel. Be careful not to char the flesh, only the skin. Lay the chiles on the hottest part of the grill, and cook, turning occasionally until the skin is blistered and uniformly blackened all over, about 5 minutes. Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so. Either turn the burner(s) in the center of the grill to medium-low or bank the coals to the sides of the grill for indirect cooking. Heat a gas grill to medium high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Making the Grilled Chile-and-Onion Rajas. Cover and refrigerate for at least 1 hour or up to 8 hours. Using a spoon, smear the marinade over both sides of the skirt steak. Place the skirt steak in a nonaluminum baking dish. In a food processor or blender combine one-quarter of the onions, the garlic, lime juice, cumin and 1/2 teaspoon salt.
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