Carne asada tacos

Chef Hank Guerrero
The Barn and Pantry, Dixon

Skirt steak is Hank Guerrero's preferred cut for these tacos: "It's very tender and a little more forgiving if you overcook it. Remember to cut it against the grain."

Ingredients

2 lb. carne asada meat
3 tbsp. salt
2 tbsp. paprika
2 tbsp. chili powder
2 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. cumin
1 tsp. oregano
2 1/2 cups orange juice
1/2 cup olive oil
4 cloves garlic
1 white onion, sliced
1 bunch cilantro
18 tortillas
Chopped onion, chopped fresh cilantro, lime wedges

Directions

Place meat in a large, glass baking dish or resealable plastic bag. In a small bowl, stir together dry spices. Pour orange juice and olive oil over meat and sprinkle spice mixture on all sides, rubbing in. Add garlic cloves, sliced onion and 1 bunch cilantro to container. Let meat marinate at least 1 hour or up to a day, refrigerated.

Remove meat from marinade and discard marinade. Pat meat dry with a paper towel. Grill over high heat, about 3 minutes per side depending on thickness, to get a char on both sides. Do not overcook.

Remove meat from heat and let rest 5 minutes before cutting against the grain into bite-sized pieces. Serve in tortillas, topped with onion, cilantro and lime.

Serves 8 to 10