We're making steak tacos.
I have skirt steak here.
I have about two pounds,
which is four adult portions.
This guy is our marinated meat
and it can sit on the counter
for one to two hours and let it really get good.
Here's how we make that marinade.
I have the juice of one orange
and two limes sitting in a bag.
And for stability
we put the plastic food storage bag in a bowl.
Now you could use chipotle and adobo
or chipotle in vinegar and spices and puree it.
You want about three tablespoons.
So I would take two of the dried peppers that are sitting
in vinegar and spice,
and I would literally paste them
on the counter by fine chopping
and then mushing them together
with the side of my knife.
Or you could put them
in a little food processor and go (imitates food processor).
You don't have to go (imitates food processor)
when you do it, it's just kind of fun.
So make sure you include the adobo sauce.
Or you can buy chipotle paste in a tube and add three
squirts to the citrus juice.
Then we're going to take a mild chili powder.
This is ancho chili powder, very mild, like spicy raisins.
And we're going to do about a tablespoon.
And I measure in the palm of my hand, right?
A scant palm full.
Boop
Again, you don't have to do the sound effects,
but it's kind
of fun.
And then the pimenton, this is smoked sweet paprika.
And then we have one and a half
or half a palm full of garlic
granulated garlic, granulated onion.
Coriander, which is nice and bright.
Coriander's, best friend, best buddy cumin.
And we take a few tablespoons of high temperature
cooking oil, just innocuous oil.
It's about three.
and we just kind of give that a squish right?
And then we're going to take our steaks,
let them hang out, get their game on.
(audience applauding)
Then they turn into this guy.
So we're going to spray our cast iron right when
we're ready to go into the pan.
Shake off a little excess marinade as you drop them in.
(pan sizzling)
And position them wisely
because we don't want to touch the meat
once it gets into the pan
until it's ready to turn.
This is the crust that you want to see
on the meat when you're flipping the skirt steak.
Cast iron hold's heat really, really well.
So once we turn the steaks, we are seriously
just gonna let this go like two minutes and turn it off.
Now this is pico de gallo that we started over here.
It's a little bit of garlic, like a fat clove of garlic
graded half of an onion, finally chopped
and a couple of jalapeno peppers.
It's sitting in the bowl on purpose, 10 minutes
at least ahead of the tomatoes that we're going to add
to the salsa because we put acid in there, the juice
of a lime and some salt that draws all the liquids
out of the chili peppers and onions
and makes this juice at the bottom.
We're going to get our cilantro in here.
Get our tomatoes in there.
Four plum aroma tomatoes or small vine tomatoes.
seeded and diced.
And we mix that really well right down
to the bottom to get all those great flavors
from the juices at the bottom.
I'm gonna push this guy off the heat, turn that off
let him go another minute or two sitting in the cast iron.
Then we'll transfer it to let it rest
and slice it up in the big old blender.
I have a little bit of water in here
because we're making a thin sauce
and the water really helps this come together very quickly.
We're going to squish in two avocados
like literally squish in two avocados.
In goes jalapeno
one large, two medium or small little handful of cilantro
half a small white onion, clove of crush garlic
and more lime juice.
I like a splash of white vinegar
a little salt, of course.
This is gonna be really loud. So I'm gonna go to break.
(audience applauding)
Here's this skirt steak that's nice and rested.
We take some charred tortillas,
so we put some steak down
and a little crunch with some shredded cabbage, right?
And then we top with this sweet creamy avocado sauce.
(audience applauding)
And then we top that with the pico de gallo.
(audience applauding)