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"Tacos are good food.\u00A0 In some form or another, I probably make tacos at least every couple weeks.\u00A0 I love the fact that in addition to changing up the main ingredients (chicken, steak, fish, shrimp, etc) you can add new toppings, and of course, different spices.\u00A0 In this recipe video, I show you how to make my version of an Adobo steak taco.\u00A0 The adobo marinade is heavy on citrus, onion, garlic and spices and both tenderizes and flavors the skirt steak that I use.\u00A0 Of course you can use the same flavors with chicken, fish, pork, etc, and it will work just as well.\u00A0 Hope you enjoy it as much as I do.\n\n\nRecipe Overview and Keys to SuccessTo make the best adobo steak tacos, make sure you do these few things:The longer you can marinate the steak in the adobo, the better (up to a point, no need to go beyond 10/12 hours).\u00A0 It imparts flavor and tenderizes the meat\u2026so if can go 4 \u2013 5 hours, you\u2019ll be in great shapeUse a hot pan, or grill, and make sure you get a good sear the meat.\u00A0 That sear will develop the flavors, and give the skirt steak little crispy edges that make a great texture contrastMake sure to cut the skirt steak \u201Cagainst\u201D the grain.\u00A0 If you don\u2019t, it\u2019ll be really tough and chewyFinally, make sure your tortillas are fresh, and warm them up prior to serving.\u00A0 Like bad bread can ruin a sandwich, so can a bad tortilla ruin a taco.\u00A0 I like to heat mine on a skillet for a couple minutes right before serving.RECIPE FOR ADOBO STEAK TACOSIngredients (for 3 - 4 servings)1 lbs skirt steak1 large yellow onion5 garlic cloves - minced1 orange1 lime1 lemon1 tablespoon honey1 tablespoon cumin1 teaspoon chili powder1 half teaspoon cayenne pepper\u00BC cup cilantro chopped1 red bell pepperSoft tortillasOlive oilHow to Make the Adobo Tacos:Make the marinade by dicing half the onion (keep the other half whole), and combining it with the minced garlic, juice of the orange, lime, lemon, the honey, cumin, chili powder, cayenne pepper, cilantro, and a few tablespoons of olive oilAdd the marinade to a zip lock bag, along with the steak, and marinate in the fridge for up to 8 hours, but anything over 30 minutes will do you goodRemove the steak, season will salt and pepper on both sides, and allow it to come up to room temperatureJulienne the remaining onion half, and half the red pepperSaute both in olive oil, until they are browned and tender (these can be done an hour or so ahead of time and just held on the stove top)For the skirt steak, heat another saut\u00E9 pan (or your grill) over high heatOnce slightly smoking, coat the pan with olive oil, add the steakAllow the steak to sear on one side, the flip and sear the other sideSkirt steak is usually thin, and shouldn\u2019t take more than 5 \u2013 7 minutes to cook to medium well (my preferred taco meat doneness) over high heatOnce cooked, remove and cover in foil to rest for 5 minutesWhile the skirt steak rests, reheat the onions and pepper (if needed)And heat up the tortillas in a dry pan or skilletOnce rested, remove the meat from the foil, identify the direction the grain of the meat runs, and cut slices against the grainTop each tortilla with some of the skirt steak, onions, and peppers, and any of your favorite garnishesWine Recommendation: I think you\u2019ve got a pretty wide range of options to go along with these adobo steak tacos.\u00A0 My first choice would probably be a light to medium bodied pinot or Barbara, but frankly I think with the spice/heat (depending on your garnish) even a reisling or sauvignon blanc would work."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.noreciperequired.com/recipe/adobo-steak-tacos>