Ingredients
- 24 Each 6" Heat Pressed Flour Tortillas (10400)
- 5 Lbs. Skirt Steaks
- 6 Oz. plus 1 Tbsp Spice Rub , see related recipe
- 12 Oz. Corn, roasted
- 12 Oz. Tomatoes, diced
- 6 Oz. Onions, diced
- 12 Fl. Oz. Chimichurri Sauce, see related recipe
- 12 Oz. Queso Fresco
- Spice Rub see related recipe
Directions
- Rub the spice rub into the skirt steak and allow to rest overnight, refrigerated.
- Over a hot grill, cook the skirt steak until medium rare and allow to rest before thinly slicing.
- To serve, top each tortilla with 3 oz. steak, 1 tbsp. roasted corn, 1 tbsp. tomato, ½ tbsp. onion, and 1 tbsp. chimichurri sauce. Crumble ½ oz. of queso fresco over the top and serve two per order.
Ingredients- 1 cup Fresh Italian Parsley
- 1/2 cup Olive Oil
- 1/3 cup Red Wine Vinegar
- 1/4 cup Fresh Cilantro
- 2 cloves Garlic, peeled
- 3/4 tsp. Dried Red Peppers, crushed
- 1/2 tsp. Salt
Directions
- Chop garlic, parsley and cilantro
- Place all ingredients into mortar and crush with pestle until ingredients are chunky but blended together
- Can be made up to two hours ahead
Ingredients- 5 tsp. Salt
- 3 3/4 tsp. Smoked Paprika
- 3 3/4 tsp. Ground Coriander
- 3 3/4 tsp. Ground Cumin
- 1 1/4 tsp. Cayenne
- 1 1/4 tsp. Chile Powder
- 1 1/4 tsp. Pepper
- 3 3/4 Tbsp. Garlic Puree
- 2 1/2 Tbsp. Olive Oil
Directions
- Combine all ingredients and work into a paste. Use immediately.
