Tuesday, November 19, 2013

Skirt Steak Tacos

This was my first time using our new pressure cooker (which we got for a wedding present). Growing up my mother used her pressure cooker all the time; She'd make many Moroccan dishes- like chicken and potatoes cooked in a saffron sauce, or meat with herbs and tomatoes. It was a good way to cook meat, keeping it juicy and tender. I had an easy experience making the skirt steak in the pressure cooker; it gave it the perfect softness for shredding while keeping it moist. If you don't have a pressure cooker you can cook the meat on a low flame in a covered pot. The fun thing about tacos is that you can add or take out whatever you like; this recipe makes a great party food especially if you want to have an assembly table. 
4 small corn tortillas
1 lb skirt steak
2 cups barbecue sauce
2 tbsp coarse black pepper
2 tsp cayenne pepper
1 tsp granulated garlic
1 cup water
2 cups white shredded cabbage
1 cup shredded carrots
1 jalapeño small diced 
2 tomatoes small diced 
1 avocado, thinly sliced
1 bunch scallions, small chopped
2 limes
Spray tortillas with olive oil and heat in oven until warm and lightly toasted. 2. In bowl marinate the skirt steak with barbecue sauce, coarse black pepper, cayenne, and garlic (don't add salt since skirt steaks are salty). In a pressure cooker pour in the skirt steak with sauce and water. cook on a low flame for 20 minutes. Remove the skirt steak on to a cutting board and pour sauce into a bowl. Let skirt steak cool for 5 minutes. Then shred the steak into thin pieces. Put the shredded pieces back into the sauce, meanwhile prepare the tortillas. top each one with cabbage, carrots, jalapeño, tomatoes, and avocado. Put a quarter of shredded skirt steak onto each tortilla (save the rest of the sauce to eat/top on tortillas). Top with scallions, Sriracha, and lime juice.
Bon Appétit!

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