Carne Asada Tacos by Andy Cooks

Ingredients

• 2 tbsp peanut oil
• 1 tbsp red wine vinegar
• 2 cloves garlic, crushed
• 1 cup coriander, finely chopped
• 1/2 tsp (adjust to taste) sea salt
• 1/2 tsp (adjust to taste) cracked black pepper
• juice of 2 limes
• 1kg beef skirt steak
• 12 white corn tortillas
• 1 medium white onion, finely diced
• 1 cup coriander leaves
• 1 cup lime wedges
• 2 jalapeño chillies, cut in half
• 1 medium white onion, quartered
• 3 tomatillos, cut in half
• 1 tbsp neutral oil
• juice of 1 lime

Instructions

1. Combine peanut oil, red wine vinegar, crushed garlic, and chopped coriander in a bowl. Season with salt and pepper.
2. Stir in the juice of 2 limes, then add the beef skirt steak and toss to coat well.
3. Marinate the beef in the refrigerator for at least 30 minutes, up to 2 hours.
4. Char the halved jalapeños and quartered white onion on a hot grill for 3-4 minutes per side, until softened and dark.
5. Transfer the charred vegetables to a food processor along with the halved tomatillos, coriander, neutral oil, and lime juice.
6. Blend the salsa ingredients until finely chopped and well combined; season with salt.
7. Warm the corn tortillas on a hot flat plate for 1 minute per side, then wrap them in a clean tea towel for 45 minutes to steam.
8. Grill the marinated beef skirt steak on a very hot grill for 3-4 minutes per side, turning several times, until the internal temperature reaches 50°C (122°F).
9. Rest the cooked beef for at least 8-10 minutes before slicing.
10. Serve the tortillas topped with sliced beef, a drizzle of the salsa verde, diced white onion, coriander leaves, and a squeeze of lime.