Making the steak for these tacos is the EASIEST thing ever. Simply buy a skirt steak, sprinkle it on both sides with course salt and freshly ground pepper and grill it on a hot grill for about 3 minutes per side. Squeeze a lime over the steak and let rest for 5-10 minutes off the heat, then slice on the diagonal. That’s it!
For the poblano peppers and onions:
6 large poblano peppers
2 large sweet onions
6 cloves of garlic
Marjoram, 3 or 4 fresh sprigs or 1 tsp dried
1/2 cup heavy cream
Rub the peppers with canola oil and place on a broiling pan. Broil on high, watching carefully and turning to char all sides. Once the peppers are charred, remove from the oven and sweat either in a bowl covered with a plate or in a paper bag folded over. Once the peppers are cool enough to handle, peel the skin from them and remove the stem and seeds. Slice the peppers into quarter inch slices. Peel and slice the onions and garlic.
In a large sautè pan cook the onions in canola over medium heat stirring occasionally until wilted. Add the sliced peppers and garlic and continue to cook for about 5 more minutes. Slowly add the cream and stir in the marjoram and lower the heat. Simmer gently for a few minutes until the cream has thickened and coated the vegetables. Remove the marjoram sprigs if you used fresh.
Serve the sliced steak in corn tortillas topped with the peppers and onions. You can add additional toppings if you like (guacamole, cheese, salsa, etc.)