© 2018 by Rob Firing
MAKES 6 TACOS
The buttery taste and loose texture of skirt steak makes it perfect for tacos. Essential advice: cut the skirt thinly across the grain, and use real (soft) corn tortillas. Toppings are up to you, but the ones I’ve listed here have worked their combined magic for me over the years (the crème fraîche almost always making an appearance). If you don’t care to make the chili rub, you can just use regular store-bought chili powder.
1 POUND SKIRT STEAK
FAT, FOR COOKING (DUCK FAT, GOOSE FAT, LARD, NICE BACON FAT, SUET, TALLOW, SCHMALTZ), OR COOKING OIL
6 SOFT CORN TORTILLAS (WRAPPED IN FOIL AND WARMED IN THE OVEN OR TOASTER OVEN)
CHILI RUB
2 TABLESPOONS GROUND DRIED ANCHO CHILIES (OR YOUR FAVOURITE MILD CHILIES)
1 TEASPOON GROUND CORIANDER
1 TEASPOON GROUND CUMIN
1/4 TEASPOON GROUND NUTMEG
1/4 TEASPOON GROUND CINNAMON
PINCH OF SALT
TOPPINGS (1 CUP EACH)
REFRIED BEANS, PREFERABLY HOMEMADE
LETTUCE, SHREDDED OR JULIENNED
AVOCADO, SLICED
ONION, DICED
RADISH, DICED
QUESO FRESCO OR FETA CHEESE
CRÈME FRAÎCHE
YOUR FAVOURITE HOT SAUCE
IN A BOWL, combine all of the chili rub ingredients.
DUST BOTH SIDES of your steak with the chili rub until well coated. Store any leftover chili rub in an airtight container for your next taco meal.
IN A CAST-IRON, heavy stainless-steel, or non-stick pan (with a heavy heat-cookie bottom) over medium-high, heat the fat. Fry your steak until it develops a nice crust and reaches medium-rare (125°F) or medium (135°F) when tested with a meat thermometer (when checked with a small incision for medium-rare, it should appear pinky-red with some red meat in the middle and flowing juices), flipping as often as you like, 6 to 7 minutes total. Let rest loosely wrapped in foil for 5 to 10 minutes while you prepare the rest of your ingredients.
ARRANGE YOUR TOPPINGS of choice in small bowls, alongside the tortillas and a bottle of your favourite hot sauce.
ON A CARVING BOARD, cut the skirt steak into thin slices, across the grain. Transfer slices to a bowl along with the juice from the carving board and foil.
LOAD UP your tacos and enjoy!