Mexican Take-Out Carne Asada Tacos With Roasted Poblano Rajas

• For the Marinate
• fresh lime juice↗1⁄4 cup
• garlic cloves, crushed↗3
• salt↗1 teaspoon
• beer↗1⁄2 cup
• skirt steaks (or flank steak)↗1 1⁄4 lbs
• For the Rajas
• poblano peppers↗5 -6
• jalapeno peppers↗2
• white onion, sliced↗1
• vegetable oil↗2 tablespoons
• unsalted butter↗1 tablespoon
• garlic clove, crushed↗1
• Cooking and Assembly
• vegetable oil↗
• (6 inch) tortillas (corn or flour)12
• pico de gallo
• guacamole

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Saute for 5 minutes.

5. 5

   Remove the steak from the marinade, and dry with paper towels. Brush both sides of the steaks with the oil.

6. 6

   Preheat the oven to 350º. Preheat a gas grill or indoor grill to high.

7. 7

   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.

8. 8

   Let the steak rest for 10 minutes, then cut into thin strips across the grain, then into 3 to 4-inch pieces.

9. 9

   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.

10. 10

    To serve, place a few slices of meat into each warm tortilla, top with rajas, pico de gallo and guacamole.