Steak Tacos with Roasted Tomato Green Chile Salsa

Name: Steak Tacos with Roasted Tomato Green Chile Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 24 smalls corn tortillas, warm; 0 teaspoons cumin; 79 milliliters chopped fresh cilantro; 3 cloves garlic; 3 garlic cloves, minced; 1 Tbsp fresh lime juice; 2 poblano peppers; 6 servings Salt; 4 serrano chilies; 680 grams skirt steak, fat trimmed; 3 tomatoes; 59 milliliters chopped white onion

Steak Tacos with Roasted Tomato Green Chile Salsa might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 32g of protein, 12g of fat, and a total of 440 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes about 45 minutes. A mixture of serrano chilies, cilantro, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Combine white onion, minced garlic, lime juice, cumin, and salt in the bowl of a food processor. Pulse until smooth.

Ingredients you will need

Minced Garlic

White Onion

Lime Juice

Cumin

Salt

Equipment you will use

Food Processor

Bowl

Place steak in a large zip-lock bag or baking dish. Cover with marinade and let rest in refrigerator for 2 to 4 hours.

Ingredients you will need

Marinade

Steak

Equipment you will use

Baking Pan

Make Salsa: Roast tomatoes under a broiler until they've started to blacken and are soft and cooked through, about 12 minutes. Cool tomatoes then pull off blackened skin and discard.

Ingredients you will need

Tomato

Salsa

Equipment you will use

Broiler

In a small heavy skillet over medium high heat, roast serrano chilies and garlic (in their skin) until they have softened and begun to darken, 5 minutes for the chilies and 15 minutes for the garlic. Take off heat. When garlic has cooled, discard skins.

Ingredients you will need

Serrano Pepper

Chili Pepper

Garlic

Equipment you will use

Frying Pan

In a food processor, combine roasted garlic and serrano chilies. Pulse until smooth.

Ingredients you will need

Serrano Pepper

Roasted Garlic

Equipment you will use

Food Processor

Add tomatoes and pulse until almost smooth with a few chunks.

Ingredients you will need

Tomato

Transfer tomato mixture to a small bowl. Stir in onions, cilantro, and lime juice. Season with salt.

Ingredients you will need

Lime Juice

Cilantro

Onion

Tomato

Salt

Equipment you will use

Bowl

Make Tacos: Roast poblanos under a broiler until black on all sides. Wrap in a dish towel and let sit for 5 minutes. Rub off blackened skin.

Ingredients you will need

Poblano Pepper

Wrap

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

Broiler

Cut off stem and discard any seeds.

Ingredients you will need

Seeds

Cut peppers into 1/4-inch strips.

Ingredients you will need

Peppers

Heat a gas grill to medium high or put a grill pan over medium high heat. Lightly grease grill with oil. Grill steak until medium rare, about 2 minutes per side.

Ingredients you will need

Steak

Cooking Oil

Equipment you will use

Grill Pan

Grill

Let steak rest for 5 minutes then cut into 3 inch strips. Fill each tortilla with steak mixture, roasted poblanos, and salsa.

Ingredients you will need

Poblano Pepper

Tortilla

Salsa

Steak

Equipment

Ingredients

Servings:

24smalls

corn tortillas, warm 0teaspoons

cumin 79milliliters

chopped fresh cilantro 3cloves

garlic 3

garlic cloves, minced 1Tbsp

fresh lime juice 2

poblano peppers 6servings

Salt 4

serrano chilies 680grams

skirt steak, fat trimmed 3

tomatoes 59milliliters

chopped white onion

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The GEN5 Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.