Hot sauce-marinated, grilled skirt steak is the perfect filling for soft tacos, along with red onion, cilantro, avocado and a chipotle crema to cool the flame.
Ingredients
Marinade
½ cup El Yucateco Chipotle Hot Sauce
¼ cup freshly squeezed lime juice
2 TB brown sugar
⅔ cup olive oil
Tacos
2 lbs skirt steak
1 red onion, sliced
1 avocado, halved and sliced
¼ cup chopped cilantro
8 wheat tortillas
Chipotle Crema
½ cup sour cream
1 TB El Yucateco Chipotle Hot Sauce
Instructions
In a medium bowl, combine the El Yucateco Chipotle Hot Sauce, lime juice and brown sugar and stir to dissolve the sugar.
While whisking, slowly pour the oil into the bowl until fully combined.
Arrange the skirt steak in a large, shallow dish. Pour the marinade over the steak and toss to coat.
Marinate the steak for three to four hours.
Preheat the grill on high heat.
Once hot, keeping the grill on high, place the skirt steak on the grill. Flip the meat after three minutes, while there is still juice pooled on top, and cook on the second side for an additional two minutes.
Allow meat to relax for ten minutes.
To slice, cut into three or four-inch pieces cutting with the grain. Then slice thinly against the grain.
Divide meat evenly among the warmed tortillas. Top with onion, avocado, and cilantro.
To make crema, whisk together sour cream and El Yucateco Chipotle Hot Sauce. Drizzle over the tacos.
Serve hot.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/06/22/skirt-steak-soft-tacos-with-chipotle-crema/