30-Minute Fast-Braised Skirt Steak en Salsa Pasilla Ahumada

Instructions

1. 1

   Pat 1.5 lbs beef skirt steak dry with paper towels (moisture is the enemy of a good crust). Season both sides evenly with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper.

   3 min

   Tip: Always slice skirt steak across the grain into wide strips first so it yields like butter once fast-braised.

2. 2

   Set a large, heavy skillet or cast iron pan over medium-high heat and add 1 tbsp vegetable oil. Once the oil is shimmering, lay the seasoned skirt steak flat in the pan. Sear hard without moving for 2 minutes, flip, and sear for 1 to 2 minutes more until deeply browned. Transfer the steak to a plate—do not wipe out the pan!

   5 min

   Tip: We are searing for color and fond, not cooking it through yet. The braise does the real heavy lifting.

3. 3

   Drop 2 dried pasilla chiles into the hot dry spots of the skillet for 15 to 20 seconds per side until fragrant and lightly blistered (don't burn them, or they turn bitter!). Transfer them straight into a blender with 1 can (14.5 oz) fire-roasted diced tomatoes, 4 cloves garlic, 0.5 medium white onion, 0.5 tsp dried Mexican oregano, 0.25 tsp ground cumin, and 1 cup low-sodium beef broth. Puree until completely smooth.

   4 min

   Tip: If your blender needs help catching, splash in tantito more broth. Taste the puree: it should taste smoky and earthy.

4. 4

   Add the remaining 0.5 tbsp vegetable oil to the skillet over medium heat. Toss in 1 bunch scallions and sear them for 2 minutes, turning occasionally, until blistered and tender. Pour the blended pasilla sauce directly into the skillet with the scallions, scraping up all the savory browned bits stuck to the bottom.

   3 min

   Tip: Frying the blended salsa in the pan drippings is the classic Mexican fonda move that deepens the flavor in seconds.

5. 5

   Stir the remaining 0.5 tsp kosher salt into the simmering salsa. Nestle the seared steak strips and any accumulated resting juices from the plate back into the sauce. Turn the heat down to low, cover the skillet tightly with a lid or foil, and let it fast-braise at a gentle simmer for 13 minutes until the steak is tender.

   13 min

   Tip: Keep the heat low so the meat gently absorbs the chile sauce rather than boiling into toughness.

6. 6

   While the steak braises passively, slice 4 radishes thinly, chop 0.25 cup fresh cilantro, crumble 0.33 cup queso fresco, and warm 12 warm corn tortillas on a dry comal or directly over a gas flame until pliable and speckled.

   6 min

   Tip: Wrap the warm tortillas inside a clean kitchen cloth so they steam each other and stay soft at the table.

7. 7

   Uncover the skillet and increase heat to medium. Let the sauce bubble uncovered for 3 minutes until slightly reduced, glossy, and clinging to the meat. Turn off the heat and stir in 1 tbsp fresh lime juice. Taste it—then decide if you need one more pinch of salt.

   3 min

   Tip: Never skip the lime juice finish—it snaps the rich, smoky pasilla right awake.

8. 8

   Scatter the sliced radishes, cilantro, and crumbled queso fresco over the skillet, arranging the tender charred scallions across the top. Bring the skillet straight to the table with lime wedges and warm tortillas.

   2 min

   Tip: Build tacos right out of the skillet: a piece of steak, a ribbon of charred scallion, plenty of pasilla sauce, and crunch.