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Author Notes: This is the classic Mexican preparation that makes the most incredible tacos. These are assembled the traditional way, with just the meat, some chopped onion and cilantro, and a sprinkling of fresh lime. Once you get used to this kind of purity, you’ll have a hard time dealing with what usually passes for a taco. —Mario Batali
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, coarsely chopped
- 2 medium poblano peppers, cored, seeded, and cut into thin strips
- 4 cloves garlic, coarsely chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 6 canned plum tomatoes, drained
- 1 teaspoon salt, plus more for grilling
- 2 pounds skirt steak
- 1 medium red onion, finely chopped
- 1 bunch cilantro to yield 1 cup, loosely packed
- 1/4 cup freshly squeezed lime juice (2 to 3 limes)
- 8 soft corn tortillas
- 3 limes, cut into wedges for serving
- Place a skillet, preferably cast iron, over medium-high heat. Add the olive oil and when it gets hot, add the yellow onion and pepper and cook until they soften, about 8 minutes. Add the garlic, chili powder, and cumin and cook 1 minute more. Add the plum tomatoes and salt, reduce the heat to medium-low, and cook for 5 minutes more.
- Transfer the mixture to a blender or food processor fitted with the metal blade and pulse until just smooth.
- Place the skirt steaks in a resealable plastic freezer bag and add half of the purée, making sure they are completely coated. Keep refrigerated or in a cold ice chest for up to 72 hours.
- When you’re ready to grill them, salt the steaks and grill them over medium-high heat, turning once, until they are a deep, rich brown on both sides, about 9 minutes. Transfer the steaks to a cutting board and let rest.
- Meanwhile, in a medium bowl mix together the chopped red onion, cilantro, and lime juice.
- Cut the steaks into 1/2-inch slices. Put a few slices in a warmed tortilla and add a heaping tablespoon of the onion/cilantro mixture. Squeeze some lime over the meat and then a tablespoon of the puréed sauce. Repeat to make 8 tacos.
- This recipe is a Community Pick!