Patrón Pairing Mini Series: Mini Coffee-Crusted Steak Tacos
Aug. 30, 2016
From the Patrón Pairing Mini Series Series
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Everyone’s heard the phrase “Good things come in small packages,” but being able to prove that in just one bite (or sip!) is a real feat. In this three-part “mini” series, Patrón proves that enormously good things happen when you pair tiny bottles (50mL) of tequila with bite-size finger food. Last up: Redefine decadence with coffee-crusted steak tacos paired with the richness of Patrón XO Cafe. In the mood for a cocktail version? The Vietnamese Coffee adds the perfect kick.
Mini Coffee-Crusted Skirt Steak Tacos
For the Skirt Steak
- 2 tablespoons coffee, finely ground
- 1 tablespoon ground cumin
- 1 tablespoon light brown sugar
- 2 teaspoons ground coriander
- 3 pounds skirt steak
- Kosher salt and freshly ground black pepper, to taste
In a large bowl, combine all of the spices, except the salt. Mix well then rub onto the skirt steak, set aside in the refrigerator and allow to marinate for 1 hour.
For the Red Cabbage Slaw
- 3 cups (7 ounces) red cabbage, thinly sliced
- ¼ cup pineapple juice
- 2 tablespoons lime juice
- 1 teaspoon celery seeds
- Kosher salt, to taste
In a medium bowl, combine all of the ingredients and season with salt to taste. Cover the bowl and refrigerate until needed.
For the Caramelized Pineapple
- 8 (4 ounces) pineapple chunks, 2 inches long by 1½ inches wide
- ¼ cup sugar
In a small bowl, lightly toss the pineapple chunks with the sugar. Lay the pineapple chunks in a small sauté pan over medium-low heat. Allow the sugar to caramelize and turn golden brown on the first side, 8 minutes, then flip and cook until the other side is golden brown, 5 to 6 minutes. Remove from the pan and allow to slightly cool. Slice each chunk into 3 thin slices and keep warm on the side.
For Assembly
- 8 mini corn tortillas, warmed slightly
- 4 tablespoons mayonnaise
- 3 cups red cabbage slaw
- 1 small onion, diced
- 24 caramelized pineapple slices
- Cilantro, for garnish
Lay out the warm corn tortillas. Spread ½ tablespoon of mayonnaise lengthwise down the center of each tortilla. Add the red cabbage slaw, diced onion, 3 slices of caramelized pineapple and 3 slices of skirt steak to each tortilla. Garnish with cilantro and serve hot.