1 pound skirt steak
1 jalapeno, deseeded and chopped
2 cloves garlic, chopped
1/4 cup vegetable oil
1/4 cup fresh lime juice, about two limes
1 teaspoon chili powder
1/2 teaspoon cumin
2 teaspoons salt
1 teaspoon sugar
Trim steak of fat and connective tissue, also called "silver skin".
Pound steak out about six times per side with a meat mallet or small cooking pot. Be sure not the hit the meat too hard or you will create a hole.
Mix together the rest of the ingredients to make a marinade.
In a large plastic freezer bag, toss steak in the marinade. Remove all of the air from the bag, and place it in the refrigerator for at least an hour.
When ready to cook, remove excess liquid from the steak by patting it with paper towels. Cook in a medium-high heat pan for five minutes per side.
Let the steak rest for 10 minutes. Slice the meat into half inch pieces. Be sure you are cutting against the grain. Check out video for part two of the recipe for an example.
Crispy Taco Shells
Several corn tortillas
Vegetable oil spray, or non-stick spray
Muffin pan, for regular or large cup
Turn your muffin pan over so the cups are upside down.
Place corn tortillas in between the cups to form a taco shape, but do not let the tortillas touch. If your tortillas are dry or brittle, put them in the microwave for 10 seconds.
Spray with oil, and sprinkle salt over them.
Bake at 375* for 10 minutes. Check half way through. If the tops of the tortillas start to roll inward, make a log out of aluminum foil and place it in the middle of the shells to help them keep their shape.
Creamy Chimichurri Sauce
1/4 cup parsley
2 Tablespoons cilantro
2 Tablespoons oregano
1 clove garlic
1/2 jalapeno, deseeded and chopped
2 Tablespoons fresh lime juice, about one lime
1 Tablespoon vegetable or olive oil
1 teaspoon salt
1/3 cup sour cream
Blend together herbs, garlic, jalapeno, lime juice, oil and salt in a food processor or blender until finely minced.
Add in avocado, and blend until incorporated.
When ready to serve, fold in sour cream.