Serves 1
Directions
- 1Whisk olive oil, lime juice, orange juice, onion, cilantro, jalapeño, garlic, steak seasoning, salt, onion powder, garlic powder, black pepper, paprika, oregano, and cumin in a bowl.
- 2Add steak to the marinade, ensure it is coated, cover, and marinate for at least 4 hours.
- 3Roast hatch chiles and jalapeños on a griddle until charred, then transfer to a dish or bag.
- 4Preheat griddle to medium-high heat.
- 5Place marinated steak on the griddle and cook for 7 minutes.
- 6Flip the meat and cook for another 5 minutes.
- 7Remove meat to a dish and cover to rest.
- 8Peel the roasted chiles, remove stems while keeping some seeds, create a slit, and stuff with queso oaxaca.
- 9Place stuffed chiles on the griddle until the cheese melts.
- 10Assemble tacos by warming tortillas, spreading guacamole on the bottom, adding the stuffed chile and chopped steak, then topping with cilantro, onion, and salsa.
Ingredients
- 1/4 cup olive oil
- 4 whole lime
- 2 whole orange
- 1/2 whole white onion
- 1 handful cilantro, chopped
- 1 whole jalapeño
- 2 whole garlic clove, minced
- 1 tbsp steak and meat seasoning
- 1 1/2 tsp salt
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp ground cumin
- 2 1/2 lbs skirt steak
- hatch chile (optional)
- jalapeño (optional)
- to taste queso oaxaca
- tortilla
- guacamole
- cilantro, chopped (optional)
- onion (optional)
- green salsa
Equipment
bowlwhiskgriddlebaking dish
Tips
- Marinate meat overnight or for at least 4 hours.
- Ranchera steak is recommended because it is sliced thinner, but any favorite cut of beef can be used.
- Keep seeds in the chiles if you prefer more spice.
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