Carne asada tacos with New Mexico Chile Salsa and Rice

For some reason I seem to get a craving for Mexican food on Sundays. So instead of heading to El Castillito or Tacqueria de Cancun, I instead opted to make my own.

First I started off with a marinade of the Skirt Steak I purchased. The marinade consisted of:

• 2 tablespoon white vinegar
• 2 1/2 tablespoons soy sauce
• 2 cloves of garlic
• 1 lime juiced
• 3 tablespoons olive oil
• 1/4 teaspoon paprika
• 2 tablespoons ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder

After combining the ingredients, I soaked the steak in it for 1 1/2 hours. Dad, if you're reading this...this is the marinade you want to use.

For the salsa, I picked up some New Mexico chile pods, and pan roasted them in a skillet for about 15 minutes until they were warm, and close to being black in color. Afterwards, then placed them into a bowl of water to soak for close to 30 minutes.

I then took the following ingredients and placed it in the oven to roast:

• 2 tomatoes
• 6 tomatillos
• 1 white onion
• 2 garlic cloves
• 2 jalapenos

After roasting them at 450 degrees for 25 minutes, I then threw them into the food processor and blended til it was nicely pureed.

I then took the New Mexico Chile pods, and after cutting off the stems, threw them into the processor too...check out the deep red the salsa turned?

After 2 hours, I then cooked the steak until medium rare:


I chopped up some cilantro, onion and lime wedges to go on the tacos:


and was able to talk Norma into making her amazing Mexican Rice:


All told the salsa took about 1 hour, which after starting the marinade was perfect timing, as the salsa got finished as the meat was ready to cook. A total of about 2 hours is what this takes.