For the Marinade:
  • 4 dried guajillo peppers
  • 4 dried ancho peppers
  • 4 cloves garlic
  • 1/2 white onion, chopped
  • 1 cup pineapple juice
For the Charred Pineapple Salsa:
  • 1/2 cup diced tomato
  • 1/2 cup diced red onion
  • 1 jalapeño seeded and diced
  • 1 cup grilled pineapple diced
  • Jalapeño seeded and diced
  • Juice of 1 lemon and 1 lime
  • 1/4 cup cilantro chopped
  • 2 tablespoons extra virgin olive oil
  • Salt & pepper
For serving:
  • Corn tortillas
  • Cotija cheese, finely grated
  • Lime
Serves: 4

Marinade directions: Seed, dice and toast peppers over a flame. Place in saucepot and cover with water; simmer 10 minutes. Strain out water and purée in a food processor with garlic, onions and pineapple juice. Marinate skirt steak for in the fridge for 2-3 hours or overnight.

Mix all salsa ingredients together and set in refrigerator. Season skirt steak with salt and pepper then grill over high until medium rare.

Warm corn tortillas in dry sauté pan. Fill each tortilla with a slice of skirt steak and top with some of the pineapple salsa. Finish with cotija cheese and serve with fresh lime wedges.