Mexican Take-Out Carne Asada Tacos With Roasted Poblano Rajas - cooking recipe

Ingredients

For the Marinate
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)
For the Rajas
5 -6 poblano peppers
2 jalapeno peppers
1 white onion, sliced
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 garlic clove, crushed
Cooking and Assembly
vegetable oil
12 (6 inch) tortillas (corn or flour)
pico de gallo
guacamole

Preparation

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.
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.
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.
Saute for 5 minutes.
Remove the steak from the marinade, and dry with paper towels. Brush both sides of the steaks with the oil.
Preheat the oven to 350\u00b0. Preheat a gas grill or indoor grill to high.
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.
Let the steak rest for 10 minutes, then cut into thin strips across the grain, then into 3 to 4-inch pieces.
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.
To serve, place a few slices of meat into each warm tortilla, top with rajas, pico de gallo and guacamole.