Nothing defines Mexican street food like a taco. Charred meat is tucked inside a soft corn tortilla and layered with vibrant sauces and crunchy toppings. I love to serve these addictive wraps when I’m entertaining in my backyard. Taking inspiration from taco trucks, I set everything out on platters and allow my guests to build their own tacos. It’s not only less work for me, but everyone is happy, since they get to eat what, when, and how much they want.
Ingredients
Chipotle Chile Rub
- 2 tablespoons chipotle powder
- 2 tablespoons ancho chile powder
- 2 tablespoons packed light brown sugar
- 1 tablespoon ground cumin
- 2 tablespoons kosher salt
- 3 pounds skirt steak, trimmed of extra fat and cut into pieces that will fit on your grill
Glaze
- ⅓ cup honey
- ¼ cup lime juice (from 3 or 4 limes)
- 32 corn tortillas
- 1 cup queso fresco or feta cheese, crumbled
- Fresh Radish & Cucumber Salad
- Charred Tomatillo Sauce
- 4 limes, cut into small wedges
How to Make It
- Rub the Beef with the Chipotle Rub. Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
- Prepare the rub by placing all of the ingredients in a small bowl; mix well to combine and set aside.
- About 5 minutes before you are ready to grill, pat the rub all over the steak. I find it helpful to sprinkle some of the rub onto a cutting board and then press the steak onto it, making sure to coat all sides and crevasses of the meat. Allow the beef to rest for about 5 minutes before grilling.
- Grill then glaze the Beef. Oil the grill grates with a vegetable oil–soaked paper towel held with a long pair of tongs.
- Place the steak on the grill and cook with the lid open for 3 minutes. Turn the steak over and cook for another 3 minutes with the lid open. Remove the steak from the grill and place on a cutting board. Using the same paper towel–tong system, clean the grill of any spice clumps and reapply vegetable oil.
- Prepare the glaze by placing the honey and lime juice in a small bowl and mixing with a fork until well combined. Liberally brush the glaze on one side of the beef and place the meat, glaze side down, onto the grill. Brush more glaze on the top of the steak and allow to cook for 2 minutes.
- Turn the steak over and cook for an additional 2 minutes to reach an internal temperature of 125° to 130°F for medium-rare, or continue cooking until you reach your desired level of doneness. Keep basting with glaze if you cook the beef longer.
- Remove the meat from the grill and set it on a cutting board to rest for at least 5 minutes.
- Heat the tortillas and chop the beef In the meantime, place the corn tortillas on a dish and cover with a damp paper towel. Heat the tortillas in the microwave for 30 to 60 seconds, until heated through. Alternatively, lightly sprinkle each of the tortillas with water and wrap small batches (about 5 tortillas each) in foil. Heat the foil packets on the covered grill for a few minutes. Place the heated tortillas on a dish and keep warm by placing a hot damp towel over them.
- Now chop the beef into bite-size pieces. Begin by slicing the meat into long strips against the grain and then cut those strips crosswise into ½-inch pieces. If you have any remaining glaze, slather some of it on the meat.
- Serve the tacos. Set out platters and bowls containing the beef, the warmed corn tortillas, crumbled cheese, radish and cucumber salad, tomatillo sauce, and lime wedges and allow your guests to help themselves.
