Chile-Rubbed Steak Tacos
This recipe is adapted from one that originated in Zacatecas, Mexico and features an unusual, boldly spiced rub made with cinnamon, allspice, and cloves. The rub would also be delicious on top sirloin, New York strip steaks, shrimp, or pork―all of which would make great taco fillings, too.
Yields 12 to 16 tacos
To learn more, read the article:
A Trio of Soft Tacos
For the spice rub
2 Tbs. ancho chile powder (replace 1 Tbs. with pasilla chile powder, if you like)
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. ground cloves
For the filling:
Juice of 1 or 2 limes
1-1/2 lb. boneless rib-eye steaks, 1/2 inch thick
1 Tsp. vegetable oil
Make the spice rub:
In a small bowl, combine all the spice rub ingredients.
Make the filling:
Brush the lime juice on both sides of each piece of meat and rub both sides with the spice rub. (You may not need all of the spice rub.)
Put the oil in a large, heavy skillet, preferably cast iron, and set it over medium-high heat until very hot. Cook the meat until it’s well browned and just cooked through, 3 to 4 min. per side for medium rare. Transfer to a cutting board and let rest for 3 to 5 min. Holding a knife at a 45-degree angle, thinly slice the meat crosswise.
Put the sliced steak in a heated dish, sprinkle with salt, and set on the table. Next to it set the hot tortillas, guacamole, pico de gallo, and tomatillo salsa so each person can assemble his or her own tacos.
Serve with Green Rice
and Mexican-Style Slaw with Jícama, Cilantro & Lime
nutrition information (per serving):
based on six servings;
photo: Scott Phillips
From Fine Cooking 64
, pp. 70
May 1, 2004