Adobo Lime Steak Tacos Food

ADOBO LIME STEAK TACOS

Steps:

• Season the steak all over with adobo seasoning. Squeeze 1 lime half onto the steak and rub garlic all over it. Place on a dish and refrigerate, at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in an ovenproof pan over medium-high heat. Add steak and cook until a crust forms, about 5 minutes. Flip and cook until crusty on the other side, about 5 minutes more.
• Bake steak in the preheated oven until tender, about 30 minutes. Allow steak to cool, about 15 minutes. Slice against the grain.
• Place tortillas on a plate and cover with a damp paper towel. Heat in the microwave until fluffy and warm, about 1 minute.
• Place a portion of steak slices on a tortilla, top with sliced onion and cilantro. Squeeze remaining lime juice on top and add some salsa verde. Repeat with remaining tortillas, steak, onion, and cilantro.

ADOBO STEAK

Steps:

• Mix all marinade ingredients.
• Put steaks in a plastic bag, pour in marinade.
• Marinate 2 hours or up to 24 hours.
• Preheat grill (these can also be broiled or made on an indoor electric grill).
• Grill steaks 10-15 minutes for medium, turning halfway through.

CHIPOTLE SKIRT STEAK TACOS

Steps:

• Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments.
• Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the "rawness" that corn tortillas have when they are straight out of the bag.