July 20, 2012

Super Tasty Tacos: Guajillo Chile Rubbed Steak Tacos

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Everybody loves taco night right? And during the summer when you can get out and grill, it's even better. This is a very simple recipe that will really amp up your tacos. All you have to do is get your hands on some dried guajillo chiles, and you're halfway there.

The guajillo rub gives the steak a deep, earthy flavor with a hint of spice. It's a rich, enchanting flavor that will tingle a bit, but won't be so spicy as to get in the way of enjoying it. We mixed ours with an ancho chile and a chipotle chile to give it an even more complex flavor. If you want a little more spice, feel free to amp it up with some jalapeño or habanero.

We served these tacos with our world's best guacamole, the recipe for which we'll share next week. So make sure you stop back for that!

Making the Dish
What You'll Need
2 - 3 dried guajillo chiles
1 dried ancho or chipotle chile (optional)
2 cloves garlic
1 tbsp olive oil
salt and pepper
1 lb hanger steak, trimmed


First thing you'll need to do is reconstitute the chiles. Fill a bowl with warm water and then drop in the chiles. Place a smaller bowl on top of them so that they are totally submerged. Let them sit in the water for about 30 minutes.

Once the chiles are reconstituted, remove the stems and the seeds and then place them in a food processor. Add in the olive oil and garlic, and then start to pulse the food processor. A thick paste will form. If bigger bits get up on the side, move them down with a spatula and then pulse again.

After the paste has formed, drizzle in a little bit (about 1 - 2 tbsp) of the chile infused water. Pulse again with the water until a nice puree has formed. Taste this and season with salt and pepper. It'll be a bit abrasive to the taste, but don't worry, as you're only getting the essence of this flavor with your steak.

Rub the guajillo rub all over the steak. Let the rubbed steak sit at room temperature in the puree for about  15 - 20 minutes as it comes to room temperature. Then, remove the excess guajillo from the steak and get ready to grill.

Heat up your grill or grill pan to a high direct heat and place the steak over the heat source. Grill for about 3 - 4 minutes per side to get to medium. Remove from heat and let rest for 10 minutes. Then slice the steak against the grain and get ready to enjoy.







This goes great with a nice cool sour cream and some guacamole!



One Year Ago: Fusilli with Swiss Chard and Mushrooms

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