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. 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
(makes 6 tacos)
- 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.