Ingredients
For the Marinade:
Juice of 1 orange
Juice of 2 limes
3 tablespoons chipotle in adobo sauce, pasted
1 tablespoon each light soy sauce and dark soy sauce or add 1 tablespoon light brown sugar to soy sauce
1 tablespoon pimenton (smoked sweet paprika)
1 tablespoon ancho chile powder
1 ½ teaspoons each granulated garlic, onion, cumin and coriander
2 tablespoons vegetable or canola oil
For the Meat:
2 pounds skirt steak, cut into 4 pieces
Salt and black pepper
For the Pico de Gallo:
2 limes
2 cloves garlic
½ white onion, chopped
2 jalapenos, seeded and finely chopped
2 teaspoons salt
4 tomatoes, seeded and chopped
A handful of cilantro, finely chopped
For the Avocado Sauce:
¾ cup water
2 avocados, halved and scooped
2 jalapeno peppers, seeded and chopped
1 tablespoon white vinegar
Juice of 1 lime
½ small white onion, chopped
2 cloves garlic, crushed
Salt
Handful of cilantro
To Serve:
16 soft corn tortillas, charred in dry cast-iron skillet or over open flame
Shredded white cabbage
Directions
Serves: 4 to 6
For the marinade, in a bowl or large bag, combine the ingredients.
For the meat, season the skirt steak and add to bowl or bag and cover or seal. Let stand 2 hours.
Cook in cast-iron pan over medium-high heat 8 to 10 minutes. Let stand 10 minutes, then slice steak.
For the pico de gallo, in a bowl, combine lime juice, garlic, onion, jalapeno and salt. Let stand 10 to 15 minutes, then add tomatoes and cilantro and combine.
For the avocado sauce, combine ingredients in blender and puree until very smooth. Adjust salt and add to a small bowl.
To serve, build tacos: tortilla, cabbage, steak, pico de gallo and avocado sauce.
