I apologize in advance if you are hungry when reading today’s column. Finally, we are getting a little weather and DT has moved the grill, from its winter home in the garage, to the back deck. Time to make some tacos.
In a food processor or mini-chopper place:
2 cloves garlic
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
Half of a jalapeno pepper, seeds included
Large handful fresh cilantro leaves
2 Tablespoons extra virgin olive oil
Juice of one lime
Whirl it all together for a few seconds, scrape down the sides of the bowl and give it another whirl until it looks like this:
Next, you are going to need about one pound of skirt steak.
Use a rubber spatula to smooth the paste over both sides the skirt steak. Allow the meat to come to room temperature, about one hour, before grilling over a hot coals or over high heat on a gas grill. Grill for 2 or 3 minutes per side, or to your liking.
Remove to a platter, tent with foil, and let the beef rest for five minutes before thinly slicing against the grain.
Now I’m just being mean.
Besides tortillas (of course, I used an organic whole wheat variety), you will want a variety of fun toppings for your tacos. Chopped onion and cilantro are traditional, but may I also suggest chopped tomato and sliced avocado?
No cheese. No lettuce.
This recipe will feed four people. I served the tacos with a bowl of mixed fruit. The only other thing I can think to add to this menu is a Real Margarita. The spice blend would also be great on (boneless skinless) chicken breasts or thighs, if you would like chicken tacos – or on tofu if you prefer veggie tacos.
Until my next update, I remain, your well-fed correspondent.