20-Minute Arrachera y Poblano Alambre (The Tuesday Taco Party)

Instructions

1. 1

   Put your largest cast-iron skillet on medium heat. We want it screaming hot by the time we cook. While the pan warms up, slice 2 large poblano peppers and 1 large white onion into strips. Chop 4 slices thick-cut bacon into small pieces.

   5 min

   Tip: Mom math: Do the slicing while the pan heats so you aren't wasting a single minute.

2. 2

   Toss the chopped 4 slices thick-cut bacon into the hot skillet. Let it render its fat and get crispy. This is our flavor base.

   4 min

   Tip: Don't drain that fat! That's liquid gold and will blister our veggies beautifully.

3. 3

   While the bacon crisps, chop your 1.5 lbs skirt steak into bite-sized pieces. Toss it in a bowl with 1 tsp kosher salt and 0.5 tsp black pepper.

   3 min

   Tip: Always cut skirt steak against the grain first, then chop. It saves you from chewy tacos.

4. 4

   Use a slotted spoon to scoop the crispy bacon out of the pan, leaving the fat behind. Crank the heat to medium-high. Drop in the sliced 2 large poblano peppers and 1 large white onion. Let them sit undisturbed for a minute to get some serious char, then toss.

   5 min

   Tip: We want blistering, not steaming. Give them space and don't stir too much.

5. 5

   Wrap 10 whole corn tortillas in a damp paper towel and microwave them for 60 seconds, or wrap them in foil and throw them in a warm oven.

   2 min

   Tip: Nobody wants a cold, cracking tortilla. Respect the corn.

6. 6

   Remove the blistered veggies from the pan and set them with the bacon. If the pan looks dry, add 1 tbsp neutral oil. Drop in the seasoned 1.5 lbs skirt steak in a single layer. Sear hard for 2 minutes per side until crusty but still tender.

   4 min

   Tip: The skillet should be smoking. If your smoke alarm goes off, you're doing it right.

7. 7

   Lower the heat. Dump the blistered veggies and bacon back into the skillet with the steak. Stir in 3 cloves garlic and cook for 30 seconds until fragrant. Taste a piece of steak and a pepper. Taste it—then decide if you need another pinch of salt.

   2 min

   Tip: The bacon adds salt, so always taste before adding more at this stage.

8. 8

   Turn off the heat entirely. Blanket the top of the meat and veggies with 6 oz shredded Monterey Jack or Oaxacan cheese. Cover the skillet with a lid or a baking sheet for 2 minutes so the cheese melts into all the crevices. Yell for everyone to wash their hands. Serve directly from the skillet with warm tortillas, wedges from 1 whole lime, and 0.5 cup salsa verde.

   2 min

   Tip: Bodega Mode: If you don't have a lid big enough, just tent some foil over the pan. The residual heat does the work.