🌚 Mezcal marinated skirt steak tacos 🐐
SOURCE: Bon Appetit
INGREDIENT QUANTITY PROCEDURE
canned chipolte in adobo
7 oz
  1. 1 Blend in blender
garlic gloves
4
fresh lime juice
1 2 cup
mezcal
1 2 cup
fish sauce
1 4 cup
fresh orange juice
1 4 cup
soy sauce
1 4 cup
oregano
2 Tsp
ground cumin
1 Tsp
salt
1 Tsp
skirt steak
1 1 2 lbs
  1. 2 Add to ziploc bag
  2. 3 Chill 1+ hours or overnight
  3. 4 Cook skirt steak until meat is 130°F
  4. 5 Let rest for 5 min, the meat should raise in temp after rest (to 135°F)
  5. 6 Slice thinly and serve with your salsa of choice (pico de gallo is a good choice)
marinade (above)
SCALING: