On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Ingredients
- orange juice: 3 cups (or more if needed, fresh)
- fresh cilantro: 2 Tbsp (finely chopped)
- lime juice: 2 Tbsp (freshly squeezed)
- garlic: 1 tsp (minced)
- salt: 1 tsp
- ground black pepper: 1 tsp
- ground cumin: 1 tsp
- pinch cayenne pepper: 1 piece
- skirt steaks: 3 pound (trimmed)
- white corn tortillas: 16 piece (6 inch, or as needed)
- white onion: 1 piece (chopped, to taste)
- bunch fresh cilantro: 1 piece (chopped, to taste)
Metric Conversion
Stages of cooking
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Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
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Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
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Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
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Add steak to each tortilla and top with white onion and cilantro.
