Ingredients
- 3 dried guajillo chiles
- 1 cup boiling water
- 2 tablespoons olive oil
- ½ cup chopped sweet onion
- 2 garlic cloves, peeled
- ½ teaspoon cumin seeds
- ½ teaspoon dried oregano
- 2½ teaspoons kosher salt
- 1 tablespoon cider vinegar
- 1½ pounds skirt steak, trimmed of fat
Radish-Tomatillo Salad
- 10 (6-inch) fajita-size corn tortillas
- 1 tablespoon vegetable oil
- Crumbled queso fresco
How to Make It
- Heat a Lodge 12-inch cast iron skillet over medium heat until hot, about 5 minutes. Add the chiles, and toast, turning often, until they puff and become fragrant, 1 to 2 minutes. (Chiles burn quickly, so keep a watchful eye.) Cut the chiles open with kitchen shears; remove the seeds. Cut off the stems. Place the chiles in a heatproof medium bowl, and cover with the boiling water. Let stand 10 minutes.
- Meanwhile, heat the olive oil in the same skillet over medium heat. Add the onion, garlic, cumin seeds, and oregano, and cook, stirring, until the onion is just tender, 2 to 3 minutes. Let cool 5 minutes. Add the onion mixture, salt, and vinegar to the chiles and their soaking water, and process in a blender or food processor until smooth. Cover and chill 30 minutes. Wash and dry the skillet.
- Pour the chile mixture over the steak in a shallow dish, cover, and chill 2 to 4 hours.
- Make the Radish-Tomatillo Salad.
- Lightly brush the tortillas with the vegetable oil on both sides. Heat the same cast iron skillet over medium heat. Once hot, cook the tortillas one at time until slightly charred, 1 to 2 minutes per side. Wrap in aluminum foil, and keep warm.
- Heat the same skillet over medium heat. Remove the steak from the marinade, discarding the marinade; don’t wipe off any of the clinging marinade. Cook the steak in the hot skillet to your desired degree of doneness, 7 to 8 minutes per side for medium.
- Remove the steak to a cutting board. Let stand 5 to 10 minutes before slicing against the grain into thin strips. Serve in the charred tortillas with Radish-Tomatillo Salad and queso fresco
