Hatch Pepper Stuffed Taco
Serves 1
Directions
- 1Add olive oil to a bowl.
- 2Add the juice of four limes to the bowl.
- 3Squeeze the juice of two oranges into the bowl.
- 4Add half of a white onion to the bowl.
- 5Add a handful of chopped cilantro to the bowl.
- 6Add one chopped jalapeño to the bowl.
- 7Add two minced garlic cloves to the bowl.
- 8Add one tablespoon of steak and meat seasoning to the bowl.
- 9Add one and a half teaspoons of salt, one and a half teaspoons of onion powder, one and a half teaspoons of garlic powder, one teaspoon of black pepper, one teaspoon of paprika, a half a teaspoon of oregano, and a half a teaspoon of ground cumin to the bowl.
- 10Whisk all ingredients together to create the marinade.
- 11Add two and a half pounds of skirt steak to the marinade, ensuring it's fully coated.
- 12Cover the bowl with foil and let the meat marinate overnight or for at least four hours.
- 13Begin roasting the chili peppers (Hatch and jalapeño) on a grill over an open flame until completely roasted.
- 14Transfer the roasted chilies to a dish and cover them with foil to set aside.
- 15Heat a griddle on medium-high heat for the carne asada.
- 16Place the marinated meat on the hot griddle and cook it to your liking.
- 17Flip the meat after seven minutes and cook the other side.
- 18Remove the meat from the griddle after five minutes and place it in a baking dish, covering it to keep warm.
- 19Peel the roasted chilies, remove the stem, and create a slit to stuff them.
- 20Stuff each chili with Queso Oaxaca and place them on a plate.
- 21Chop the cooked meat into small pieces.
- 22Place the chopped meat back on the griddle to keep warm.
- 23Place the stuffed chilies on the griddle with the meat to melt the cheese.
- 24Warm the tortillas over an open flame until soft.
- 25Spread guacamole on the warmed tortilla.
- 26Place a stuffed chili on top of the guacamole.
- 27Add the chopped carne asada on top of the chili.
- 28Garnish with fresh cilantro.
- 29Top with green salsa.
Ingredients
- 0.25 cup olive oil
- 4 juicy limes
- 2 oranges
- 0.5 white onion
- 1 handful chopped cilantro
- 1 jalapeño
- 2 garlic cloves
- 1 tablespoon steak and meat seasoning
- 1.5 teaspoons salt
- 1.5 teaspoons onion powder
- 1.5 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon oregano
- 0.5 teaspoon ground cumin
- 2.5 pounds skirt steak
- Hatch green Chiles or jalapeños
- Queso Oaxaca
- tortillas
- guacamole
- green salsa
Equipment
bowlwhiskfoilbaking dishgriddletongs
Tips
- Marinate the meat overnight or for at least 4 hours.
- Leave the seeds in the chilies for a spicier taste.
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