Time: 1 hour 55 minutes
Complexity: easily
Servings: 6

Make delicious tacos filled with grilled steak marinated in a citrusy blend of lime juice, brown sugar, cumin, and garlic. Top the tacos with homemade tomatillo salsa. In Mexico, tomatillos are typically roasted until blackened, which adds a smoky flavor to the salsa.

Ingredients:

• 1.5 tsp cumin seeds
• 2 cloves of garlic
• 4 serrano peppers, halved (remove seeds to reduce heat), optional
• 3 tbsp vegetable oil + extra for greasing the grill grate
• Juice of 4 limes (about 1/3 cup)
• 2 tablespoons light brown sugar
• 1 skirt steak, 900g, cut in half
• Half a small white onion, diced
• 3 tomatillos (vegetable physalis in the husk)
• 3/4 cup fresh cilantro
• 16 corn tortillas
• Grated cotija cheese and/or thinly sliced ​​radishes, for topping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, tacos, ground cherries, lime juice, serrano pepper, cumin

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Preparation:

Step 1
• Heat a large cast-iron skillet over medium-high heat. Add the cumin seeds and toast, stirring occasionally, for about 1 minute; transfer to a bowl.
Step 2
• Add the garlic and chili pepper to the skillet. Cook, turning occasionally, until softened and blackened in spots, about 5 minutes. Transfer to a food processor and let cool. Add the cumin seeds, vegetable oil, 1/4 cup lime juice, and brown sugar and pulse until smooth. Add 1.5 teaspoons of salt and a few grinds of black pepper. Transfer to a resealable plastic bag and add the steak, shaking well to coat with the marinade. Refrigerate for 1-4 hours.
Step 3
• Soak the onions in a bowl of cold water. Meanwhile, wipe out the skillet and heat over high heat. Cook the tomatillos, turning, until well charred, about 7 minutes. Transfer to a plate and let cool. Remove any charred skins and coarsely chop the flesh. Drain the onions. Wipe out the food processor; add the tomatoes, onion, cilantro, and the remaining 1-2 tablespoons lime juice and process until smooth. Add 3/4 teaspoon salt and a few grinds of black pepper; set aside.
Step 4
• Meanwhile, bring the steak to room temperature, about 30 minutes. Preheat the grill to high heat. Remove the steak from the marinade and shake off any excess. Lightly brush the grill with olive oil. Grill the steak for about 5 minutes. Flip and cook until browned on the other side, another 1-3 minutes. Transfer to a cutting board and let the meat rest for 10 minutes.
Step 5
• Heat the tortillas on the grill. Thinly slice the steak across the grain. Stack two tortillas and top with the steak and tomatillo salsa. Sprinkle with grated cheese and garnish with radishes.

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