What better way to try out a tasty new salsa than to serve it with tacos? I picked out a skirt steak for these tacos because you can get a great sear on the outside and I figured it would go well with the salsa. I went simple and just seasoned the steak with a little cumin and smoked paprika. The salsa, steak and onions went really nicely together. The recipe for the salsa can be found here. Caramelized onions are so good on tacos so I add them in whenever possible. I caramelized the onions in the leftover adobo sauce which added a smokiness that wasn’t too sweet. Then for a little texture and crunch I added some red cabbage on top. A little crumbled queso fresco added creaminess (sour cream would probably work fine too.) All together, this was a really delicious taco and I look forward to having it again sometime.
Steak Tacos with Chipotle Cherry Salsa and Caramelized Onions
- 2 lbs skirt steak 1/2 inch thick
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp smoked paprika
- 2 tsp cumin
- salt and pepper to taste
- 1 yellow onion sliced thin
- 2 tbsp adobo
- 6 corn tacos warmed
- 1 batch chipotle cherry salsa
- 1 handful cilantro chopped
- 1 handful red cabbage shredded
- queso fresco crumbled
- sour cream optional
In a pan on medium high heat add some olive oil, the onions and adobo sauce. Cook for 8-10 minutes until soft
Rub the steak with olive oil, salt, pepper, cumin and paprika. Meanwhile, in another pan heat the oil and butter until melted.
On high heat, place the steak in the pan and cook on one side for 2 minutes, flipping over and cooking the other side for another 2 minutes.
Remove from heat and let the meat rest for 5 minutes.
Slice against the grain and place on the tacos. Dress with salsa, caramelized onions, cabbage, queso fresco, and cilantro on top.