Ingredients
- 1 1/2 pounds hanger steak
- 1 large orange, halved
- 1 lime, halved
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 teaspoon ground ancho powder
- Kosher salt
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon sugar
- 1/2 large red onion, thinly sliced
- 1 rounded teaspoon paprika
- 1 cup vegetable oil, plus more for the pan
- 1 cup lightly packed fresh cilantro sprigs, plus additional leaves for garnish.
- 1/2 cup lightly packed fresh parsley leaves
- About 1/2 cup Mexican crema or sour cream
- 12 corn tortillas warm
- 1 avocado, halved, pitted, and sliced.
Directions
1. In a large bowl, mix juice from half the orange and lime with coriander, cumin, 1/4 tsp ancho powder, and 1 tsp salt. Poke the steak with a fork, add to the bowl, and marinate for 15 minutes at room temperature.
2. In a microwave-safe bowl, combine the remaining citrus juices, vinegar, sugar, 1/4 tsp salt, and 2 tbsp water. Microwave until simmering (about 45 seconds), add the onion, and toss occasionally until serving.
3. In a small saucepan, heat paprika, 1/2 cup oil, and the remaining 1/4 tsp ancho powder over medium-low heat until hot and red (about 3 minutes). Transfer to a bowl.
4. Boil water in a medium pot and prepare an ice bath.
5. Blanch cilantro and parsley for 20 seconds, then transfer to the ice bath. Squeeze dry, blend with the remaining 1/2 cup oil until smooth, and strain into a bowl.
6. Heat oil in a hot cast-iron pan. Pat the steak dry, cook for 5 – 6 minutes per side for medium rare. Let rest for 5 minutes, then slice thinly across the grain and season with salt.
7. Spread crema and oils on 4 plates. Make 3 tacos each with steak, pickled onion, avocado, cilantro, more crema, and oils.
