Carne Asada (from Bon Appetit, May 2008)
8 poblano chiles
2 bunches scallions, dark green tops trimmed
2 lbs skirt steak, cut crosswise into 6-inch-wide pieces
4 garlic cloves, minced
coarse Kosher salt, pepper (I added cumin, BBQ spice, and chipolte chile powder)
flour tortillas (or corn)
2 avocados, pitted, peeled, sliced
Prepare barbeque (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to a plate and tent with foil. Transfer chiles to a large bowl, cover with plastic, and let steam for 15 minutes. Peel and seed; cut into 1 inch wide strips. Transfer to plate; tent with foil.
Rub steak with garlic; sprinkle with salt and pepper and additional spices, if desired. Grill until desired doneness, about 3-4 minutes per side for medium rare. Transfer to work surface and cooll 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.
Serve steak with tortillas, chiles, scallions, avocado slices, lime wedges, and Salsa Mexicana (recipe follows).
2 medium tomatoes, chopped
1 medium white onion, chopped
1/4 cup fresh cilantro, chopped
3 tbs fresh lime juice
coarse Kosher salt
(I omitted the 2-8 chopped serrano or jalapenos called for in the recipe; too much heat for me)
Combine first 4 ingredients. Season to taste with salt.
Serve your Mexican feast with yellow rice and some kind of beans and very, very, very cold Corona. Ole!