The best cut of steak to use is flank steak, called arracherra in Mexico. A long thin cut of meat, it’s wonderfully flavorful and perfect for quick grilling.
- 1/2 lb flank steak (arrachera)
- Juice from 3 oranges
- 4 cloves garlic, crushed
- 3 poblanos
- 1 avocado
- 1/3 cup cilantro
- 1 cup toasted red salsa
- 16 small flour tortillas, store bought or homemade
- 4 limes, quartered for squeezing
- salt to taste
For the arracherra
If your arracherra is thicker than 1/2 inch, lay it on a chopping board and slice it horizontally into thinner pieces. Place in a bowl and cover with orange juice, garlic and salt. Marinate in the refrigerator for at least four hours, ideally overnight.
For the poblanos
Roast the poblano pepper over an open flame until blackened all over. Put on a plate and cover with an upturned bowl. Allow to sit for five minutes. This will help to loosen the skin from the flesh.
Peel the blackened skin from the poblano and discard. Cut the stem away and also discard. If you are not a fan of spicy food, you may want to scrape out the seeds, however there isn’t much else adding heat to these tacos so you’re probably best to leave them in. Rough chop the poblanos and season with salt to taste. Set aside.
For the avocado cream
Peel and seed the avocado. Add the avocado flesh and the cilantro to a blender with 2-3 tablespoons of water. Pulse until smooth. Transfer to a bowl and season with salt to taste. If you are making this ahead of time, lay a sheet of plastic wrap directly on top of the pureed avocado and up the sides of the container to prevent the avocado from browning.
Grill and serve
Grill the beef, preferably over a bed of charcoal, for a few minutes until there is just a little pink inside the meat (medium). Transfer to a chopping board and rough chop into pieces around 1/4 inch. Place in a bowl and cover with aluminum foil to keep warm.
Warm the tortillas either for a few seconds on a grill or wrapped in a damp cloth in the microwave. Place a mound of the flank steak on each tortilla. Top with a dollop of the avocado sauce, a little salsa and a helping of chopped poblano. Enjoy with a squeeze of lime to add a zesty freshness.