In 2006, three brothers—Jesse, Brian and David Vendley—started hawking homemade tacos from a cart on the streets of Soho in Manhattan. In 2009, the trio opened Calexico in Brooklyn. The secret to their success: superfresh fillings like the pico de gallo in these carne asada (steak) tacos.
More Tasty Tacos
2 teaspoons sweet paprika
1 teaspoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon light brown sugar
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup plus 2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 1/2 pounds skirt steak, cut into 5-inch strips
12 corn tortillas, warmed
Pico de Gallo, Avocado Salsa and shredded cabbage, for serving
How to Make It
In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.
Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer the steak to a work surface and let rest for 10 minutes. Thinly slice the steak and serve with tortillas, Pico de Gallo, Avocado Salsa and cabbage.
Spicy California red blend.
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Review Body: I made these tacos for a group of 30 for a party. They were an absolute hit. I really liked the marinade and I was looking for something better than Taco Bell ground beef tacos. The skirt steak was the perfect meat. It has big flavor. I also marinated the steak longer than 2 hours and put it in the fridge. I purchased an avocado salsa and had a ton of different toppings (e.g., pickled jalapenos, sour cream, cabbage, etc.). I prefer small flour tortillas, because they hold up better, but corn is good too.