Pineapple Hatch Chili Skirt Steak Tacos
Juicy, hot grilled Carne Asada seasoned skirt steak, sliced and tossed with a Pineapple Hatch Chili Rojo Enchilada Sauce with sweet pineapple, zesty lime, red hatch chiles complimented by cilantro and cumin, and served in flour tortillas over shaved cabbage, thin cut poblano peppers, red onions and cilantro.
Yield 4 servings
| Ingredient | Measure |
|---|---|
| Del Monte® Pineapple Red Hatch Chili Sauce | 3/4 cup |
| Red Enchilada Sauce | 1/2 cup |
| Cotija, freshly grated | 2 Tbsp |
| Dark Chocolate (optional) | 1 1/2 tsp |
| Flour tortilla, 4 1/2" street taco size | 3 |
| Skirt steak, Adobo Seasoned | 4 1/2 oz. |
| Pineapple Hatch Chili Rojo Enchilada Sauce | 3 Tbsp |
| Mexican Cheese Blend, shredded | 1/4 cup |
| Cotija Cheese, grated | 1/4 cup |
Dark chocolate adds a unique mole flavor and turns the red sauce to a deep red-brown color.
Directions:
- Combine Del Monte® Pineapple Red Hatch Chili Sauce, red enchilada sauce, cotija and dark chocolate. Whisk well and hold at 140 degrees F.
- Prepare skirt steak and layer in flour tortillas with cheeses, shaved cabbage and grilled jalapeno garnish.
- Top with the Pineapple Hatch Chili Rojo Enchilada sauce.
- Combine Del Monte® Pineapple Red Hatch Chili Sauce, red enchilada sauce, cotija and dark chocolate. Whisk well and hold at 140 degrees F.
- Prepare skirt steak and layer in flour tortillas with cheeses, shaved cabbage and grilled jalapeno garnish.
- Top with the Pineapple Hatch Chili Rojo Enchilada sauce.
