Mexican Take-out Carne Asada Tacos With Roasted Poblano Rajas

Total Time: 5 hrs 40 mins Preparation Time: 40 mins Cook Time: 5 hrs

Ingredients

• 1/4 cup fresh lime juice
• 3 garlic cloves, crushed
• 1 teaspoon salt
• 1/2 cup beer
• 1 1/4 lbs skirt steaks (or flank steak)
• 5 -6 poblano peppers
• 2 jalapeno peppers
• 1 onion, sliced
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 1 garlic clove, crushed
• vegetable oil
• 12 (6 inch) tortillas (corn or flour)
• pico de gallo
• guacamole

Recipe

• 1 to make the marinade: combine the lime juice, garlic, salt, beer and meat in a large zip-top bag. close the bag and shake it to coat the meat. marinate at least 4 hours or overnight.
• 2 to make the rajas: char the chiles directly over a gas or electric burner, under a broiler, or on a very hot outdoor grill. place in a plastic bag for 5 minutes and gently remove the skins, seeds and stems. slice the chiles into 1/4-inch strips.
• 3 in a medium saute pan over medium-high heat, saute the onion in the oil and butter until golden brown, about 5 minutes. stir in the garlic and chile strips.
• 4 saute for 5 minutes.
• 5 remove the steak from the marinade, and dry with paper towels. brush both sides of the steaks with the oil.
• 6 preheat the oven to 350º. preheat a gas grill or indoor grill to high.
• 7 place the steak on the hottest part of the grill. grill the steak turning once, for about 4 to 6 minutes per side for medium-rare, longer if desired.
• 8 let the steak rest for 10 minutes, then cut into thin strips across the grain, then into 3 to 4-inch pieces.
• 9 arrange the tortillas into two stacks of six. wrap each stack in foil, and heat them in the oven for 5 to 10 minutes or until heated through and pliable. if the tortillas are dry, wrap them in a slightly damp paper towel before wrapping in foil.
• 10 to serve, place a few slices of meat into each warm tortilla, top with rajas, pico de gallo and guacamole.