Dish Info
Ingredients
24
servings
6
4
Hours
Ingredients
2
2.5
Tortillas
Light Beer
Chipotle Puree
Cilantro
Green Onions
Chile Pequin Powder
Minced Garlic
Sea Salt
Limes
Navel Orange
Corn on Cob
Cilantro
Sour Cream
Green Onions
Red Onions
Hot Sauce
Cotija
Limes
Salt to taste
Red Onion, Cilantro, Cotija & hot sauce for garnish
1.5
1.5
2
1
4
2.5
2.5
1.5
1.5
2
2
2
1.5
whole
Garnish
1
12
1.5
tbsp
tbsp
tbsp
oz
tbsp
Skirt Steaks
tsp
tbsp
tbsp
tbsp
tbsp
tsp
tsp
tbsp
Pre-Preparation
Step 1
Add your corn to a preheated grill and cook for 10-15 minutes until well charred and softened. Pull the corn off and slice the corn kernels off the cob. Add the corn to a bowl along with the rest of the ingredients for the corn salsa. Mix together thoroughly and place in the fridge until ready to use.
Step 2
Pull your marinade steak out of the fridge and let sit at room temperature for 15 minutes. Pull the steak out and discard the excess marinade. Add the steaks to the grill and cook for 2-3 minutes per side until about 130F internal (or cook to your desired temperature).
Step 3
Cook them in batches if needed so you do not overcrowd the grill. Once done, pull the steaks off and let rest for 5 minutes. Finally, add your tortillas to the grill to lightly cook for 30 seconds a side.
Step 3
Rest the steaks and slice them against the grain.
Step 4
Start building your tacos with your tortilla, sliced steak, chopped red onions, chopped cilantro, cotija cheese, hot sauce and corn salsa on side or on top. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.
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