Tacos de Bistec con Salsa de Chile Guajillo

Ingredients:

For the Steak:

• 1 lb beef steak (sirloin, flank, or ribeye)
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper, to taste
• Corn tortillas

For the Salsa de Chile Guajillo:

• 6 dried guajillo chiles, seeds removed
• 2 cloves garlic
• 1/4 small onion
• 1 small tomato
• 1/2 tsp cumin
• Salt, to taste
• 2 cups water
• 1 tbsp vegetable oil

For Toppings:

• Chopped cilantro
• Diced onion
• Lime wedges

Instructions:

1. Prepare the Salsa de Chile Guajillo:
   • Heat a pan over medium heat. Toast the dried guajillo chiles for about 1-2 minutes, turning them to avoid burning.
   • Remove the chiles and set aside. In the same pan, lightly toast the garlic, onion, and tomato until softened.
   • In a pot, add the toasted guajillo chiles and cover with 2 cups of water. Bring to a boil and simmer for about 10 minutes until the chiles are softened.
   • Blend the softened chiles, garlic, onion, tomato, cumin, and salt with the soaking liquid until smooth.
   • In a separate pan, heat vegetable oil and pour in the blended salsa. Simmer for about 10 minutes until thickened. Adjust seasoning as needed.
2. Marinate and Cook the Steak:
   • In a bowl, mix minced garlic, olive oil, lime juice, salt, and pepper. Rub this mixture over the steak and let it marinate for at least 30 minutes.
   • Heat a grill or skillet over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or until desired doneness.
   • Let the steak rest for a few minutes, then slice it into thin strips.
3. Assemble the Tacos:
   • Warm the corn tortillas on a hot skillet.
   • Fill each tortilla with slices of steak.
   • Spoon the salsa de chile guajillo over the steak, then top with fresh cilantro and diced onion.
   • Serve with lime wedges on the side.

Enjoy your Tacos de Bistec con Salsa de Chile Guajillo with a refreshing beverage like horchata or a cold cerveza for the ultimate meal!