Nothing compliments this taco better than a Tequila Cazadores Loaded Michelada! The Michelada is light and has great layers of flavor, just like this taco.
Servings: 8 tacos
1 2-pound skirt steak, trimmed of excess fat
Salt and freshly ground black pepper
16 corn tortillas
¼ cup finely chopped white onion
¼ cup chopped fresh cilantro
½ cup Roasted Tomatillo Salsa or Roasted Tomato-Chile de Árbol Salsa
Lime wedges, for garnish
Carne Asada Marinade
2 tablespoons garlic
2 tablespoons Mexican oregano
Juice of 2 limes
4 tablespoons olive oil
Combine garlic, lime juice, olive oil, and Mexican oregano to make the Carne Asada Marinade. Marinate the steak in the fridge overnight, I recommend 12 hours minimum.
Preheat the grill to high or preheat the broiler.
Generously season both sides of the steak with salt and pepper. Put the steak on the grill or under the broiler, and cook for 5 to 6 minutes on each side for medium-rare.
Let it rest on a cutting board for 5 minutes, then slice thinly. For a more tender bite, I recommend cutting the steak against the grain.
Warm the corn tortillas for 30 seconds on each side in a dry cast-iron skillet over medium heat. Or wrap the tortillas in foil and heat in a warm oven. Stack 2 tortillas together, place the meat in the center of the tortillas, and top with the chopped onion. Drizzle about a teaspoon of Roasted Tomatillo Salsa or Roasted Tomato-Chile de Árbol Salsa on top of each taco. Garnish with fresh cilantro and lime wedges and serve right away.