Mike and I love tacos. We even served them at our wedding. I like the fact that there are multiple ingredients that you can pick from to make it your own. Want guac? Add it. Don't want cheese? Don't add it. But, really, who turns down cheese?
The tacos are made with a seasoned skirt steak and a fire-roasted garden salsa that Mike threw together on a Friday night. The salsa is a recipe inspired from Rick Bayless - it has a smoky flavor with the perfect amount of spice. Quite a few of the ingredients for the salsa were from our backyard garden too. It was so fresh & delicious...it makes the effort of digging holes, planting herbs & veggies and constant watering & weeding in the hot summer sun totally worth it.
Here's the prep:
Fire-Roasted Garden Salsa
Makes 1 1/2 cups
1 to 2 fresh jalapeño chiles
3 garlic cloves, unpeeled
1 15-ounce can diced tomatoes in juice, preferably fire roasted
1/4 cup (loosely packed) chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
In a small un-greased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic.
Cool until handleable, then pull the stems off the chiles and roughly chop. Peel the skin off the garlic. Scoop into a food processor and pulse until finely chopped.
Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste and season with about 1/2 teaspoon of salt, serve.
1 lb skirt steak, tenderized if possible
Season steak with desired seasoning (we used Mrs. Dash Zesty Lime which is totally salt-free)
Get grill nice and hot - about 500 degrees
Place steak on grill for about 3-4 minutes
Flip steak and let the other side grill another 3-4 minutes
Remove steak from grill and let it rest for about 5 minutes
Then, cut against the grain into 1/4" to 1/2" slices
Corn or flour tortillas
Queso Fresco, crumbled
1 Jalapeno, diced (remove seeds for less spice)