Spicy Yucatecan Beef "Salad" Tacos
Recipe GLPR65d8da174e226a
A vibrant Yucatecan specialty featuring tender, seasoned beef skirt steak served with warm corn tortillas and a bright, fiery xnipec salsa of diced tomatoes, radishes, onions, cilantro, and habanero chile, finishing with a squeeze of sour orange or lime-orange citrus. This dish is naturally dairy-free and gluten-free.
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Ingredients
1 pound beef skirt steak
2 tablespoons vegetable oil
1 small white onion (about 4 ounces), roughly chopped
2 garlic cloves, peeled and roughly chopped
Salt to taste
1 banana leaf (12-inch piece), defrosted if frozen, optional
16 to 18 corn tortillas, warmed
1/2 small red onion (about 2 ounces), minced
5 tablespoons fresh sour orange juice or 3 tablespoons fresh lime juice plus 2 tablespoons fresh orange juice
1 medium red ripe tomato (about 8 ounces), chopped into 1/4-inch pieces
3 radishes, chopped into small pieces
1/2 to 1 fresh habanero chile (depending on heat preference), seed pod removed, flesh chopped finely
6 large sprigs fresh cilantro, chopped (stems and all)
Directions
If using the banana leaf, wipe it clean and char it lightly over a gas flame or under the broiler until fragrant and slightly darkened, about 1 to 2 minutes per side. Set aside to line a serving platter if desired.
Pat the beef skirt steak dry with paper towels and season both sides generously with salt.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Place the chopped white onion and garlic cloves in the pan and cook for about 1 minute, stirring occasionally, until fragrant.
Add the seasoned beef skirt steak to the skillet. Sear for 4 to 5 minutes on the first side without moving it, until a golden crust forms. Flip and sear the second side for another 4 to 5 minutes. The meat should reach an internal temperature of 145°F for medium-rare.
Remove the steak from the skillet to a cutting board and let it rest for 5 minutes. Discard the cooked onion and garlic or save them for another use.
While the meat rests, prepare the xnipec salsa: Combine the minced red onion, sour orange juice (or lime and orange juice mixture), chopped tomato, chopped radishes, habanero chile, and fresh cilantro in a bowl. Toss gently to combine. Taste and adjust salt and heat level as desired. Set aside.
Slice the rested beef steak thinly against the grain into bite-sized pieces.
Warm the corn tortillas in a dry skillet, wrapped in a clean kitchen towel, or over a gas flame until soft and pliable, about 30 seconds per tortilla.
To serve, place warm tortillas on a plate lined with the charred banana leaf (if using). Arrange the sliced beef on top and spoon the xnipec salsa generously over each tortilla. Serve immediately with extra salsa on the side.
