Chipotle- and Lime-Marinated Skirt Steak Street Tacos

These zesty tacos are simple and satisfying any time of the year. 1 pound skirt steak, cut into strips about 1⁄2 inch wide and 1 inch long

2 chipotle chiles in adobo

sauce, minced

Juice of 2 limes

1⁄2 teaspoon kosher salt 2 garlic cloves, minced 1 tablespoon vegetable oil 1⁄2 cup smooth-melting cheese such as queso Chihuahua or mozzarella 12 small street taco-style tortillas 1⁄4 cup white onion, diced 1⁄4 cup cilantro leaves, chopped

Lemon wedges

Instructions: Place the steak in a bowl and stir in the chipotles, lime juice, salt and garlic. Cover the bowl and refrigerate for 30 minutes to 2 hours.

When ready to cook, heat the oil in a skillet over a medium-high flame. Transfer the steak, letting most of the marinade drain off, into the pan and quickly sear on one side without moving. When nicely browned, about 3-5 minutes, flip the steak pieces and brown on the other side for another 2-3 minutes, being careful to not overcook the meat. Remove the steak from the pan and set aside.

To prepare the tacos, heat a dry skillet over a medium flame. Place 6 of the tortillas in the skillet and cook, flipping once, until softened. Transfer the warm tortillas to a towel and wrap them to keep warm. Place the remaining tortillas in the skillet and top each with a bit of the shredded cheese, cover the skillet and cook until the cheese has melted, about 1 minute.

Place one of the cheesy tortillas on top of a plain warmed tortilla. Place a portion of the meat onto each tortilla and top as desired with onion and cilantro. Serve immediately with lime wedges. Makes 6 tacos