- 1 cup olive oil
- 1/ 2 ounce (12 grams) Chile de arbol
- 5 cloves garlic, divided and thinly sliced
- 1 pound skirt steak
- 3 tablespoons toasted peanuts, roughly chopped
- 2 tablespoons toasted sesame seeds
- 12 corn tortillas, lightly grilled and kept warm
- Limes, for serving
- 1/ 2 white onion, finely diced
- 1 thinly sliced avocado, for serving
- Chopped cilantro, for serving
- Mexican crema, for drizzling
Heat the olive oil in a pan over medium heat. Once hot, add chiles and cook until fragrant about 2-3 minutes. Add 3 garlic cloves and cook until lightly browned, making sure not to burn them. Remove from heat and set aside to cool.
Add all of the ingredients to the base of a blender plus 1 fresh clove of garlic and blend until smooth. Season to taste with salt.
Generously season the skirt steak with salt and garlic. Add two tablespoons of prepared salsa macha and marinate for at least 30 minutes. Add toasted sesame seeds and toasted peanuts to the remaining salsa macha and set aside.
Grill skirt steaks over medium high heat for 4 minutes on each side. Remove from grill and let rest for at least 6-8 minutes before slicing.
Serve sliced skirt steak with warm tortillas, finely diced white onion, cilantro, avocado, crema and a big squeeze of lime.