Chipotle Skirt Steak Tacos

• 2 lbs skirt steaks
• 1/4 onion
• 2 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chopped cilantro
• Canned Chili en Adobo
• 1 -3 chipotle pepper (use more peppers if you like the heat)
• 2 teaspoons adobo sauce
• Accompaniments
• corn tortilla, shredded cheese, avocado, sour cream, lettuce, lime wedges, salsa (not your standard store bought salsa!)

1. Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments.
2. Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the "rawness" that corn tortillas have when they are straight out of the bag.

skirt, onion, garlic, cumin, coriander, salt, pepper, cilantro, pepper, adobo sauce, accompaniments, corn tortilla

Taken from www.food.com/recipe/chipotle-skirt-steak-tacos-450331 (may not work)