![]() ![]() For this recipe, I’ve decided to go all the way.īecause this dish is most famous from northern Mexico (but beloved everywhere), it welcomes flour as well as corn tortillas. And still others play the umami card, enhancing the meat with salsa inglesa (Worcestershire), soy or a little Knorr Suiza powdered bouillon. Some add fresh lime plus a little garlic, perhaps along with the beloved northern Mexican triumvirate of black pepper, oregano and cumin. Most Mexican cooks make simple marinades for the meat they grill and chop for tacos. Outer skirt steak, on the other hand, is thinner, more tender and even beefier-no need for butterflying or tenderizing. The butchers at the Mexican grocery near my house butterfly inner skirt steak and then run it through a tenderizing machine before they sell it. While inner might sound more protected, more tender, it’s the reverse: the inner skirt steak is thicker, tougher and in most places less expensive. The first thing to know about skirt steak is that there are two kinds, inner skirt and outer skirt. They are simply my favorite-beefy, juicy slices of smoky meat on a warm tortilla, a little seasoned mashed avocado, a splash of salsa, a squeeze of lime, maybe some grilled knob onions on the side to provide the counterpoint of texture and flavor. There is no way I could amass a collection of the most essential Mexican recipes without including grilled skirt steak tacos.
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