Bistec a La Yucateca Tacos (Yucatán Steak Tacos)

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foxmulders

subheading: FOR THE STEAK:

1 (1-inch-thick, roughly 1 pound) boneless ribeye steak, exterior fat trimmed

¼ cup lime juice (from 2 limes)

2 tablespoons orange juice

2 tablespoons grapefruit juice

2 tablespoons achiote paste (see Tip)

1 tablespoon distilled white vinegar

Salt

2 garlic cloves, peeled

1 teaspoon dried Mexican oregano

1 teaspoon black pepper

½ teaspoon cumin

1 tablespoon neutral oil such as grapeseed

subheading: FOR SERVING:

24 corn tortillas

Neutral oil, for greasing

Shaved romaine or iceberg lettuce

Chiltomate salsa (see recipe)

1 avocado

Handful of cilantro sprigs

Lime wedges

Directions at archive.is

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