Skirt Steak Asada Tacos

Skirt Steak Asada Tacos
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, coarsely chopped
2 medium poblano peppers, cored, seeded and cut into thin strips
4 cloves garlic, coarsely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
6 canned plum tomatoes, drained
1 teaspoon salt, plus more for grilling
2 pounds skirt steak
1 medium red onion, finely chopped
1 bunch chopped cilantro to yield 1 cup
¼ cup freshly squeezed lime juice (2 to 3 lines)
8 soft corn tortillas
3 limes cut into wedges for serving
Directions
At home place a skillet, preferably cast iron, over medium-high heat. Add the olive oil and when it gets hot, add the yellow onion and pepper, and cook until they soften, about 8 minutes. Add the garlic, chili powder and cumin, and cook 1 minute more. Add the plum tomatoes and salt, reduce the heat to medium-low and cook 5 minutes more.
Transfer the mixture to a blender or food processor fitted with the metal blade and pulse until just smooth.
Place the skirt steaks in a resealable plastic freezer bag and add half the puree, making sure they are completely coated. Keep refrigerated or in a cold ice chest for up to 72 hours.
When you're ready to grill them, salt the steaks and grill them over medium-high heat, turning once, until they are a deep, rich brown on both sides, about 9 minutes. Transfer the steaks to a cutting board and let rest.
Meanwhile, in a medium bowl, mix together the chopped red onion, cilantro and lime juice.
Cut the steaks into ½-inch slices. Put a few slices in a warmed tortilla and add a heaping tablespoon of the onion-cilantro mixture. Squeeze some lime over the meat and then a tablespoon of the pureed sauce. Repeat to make 8 tacos.
Eat and smile.