🔥🌮 Happy Taco Tuesday, Fam! 🌮🔥

For some, it’s a full-on party weekend. For others, Super Bowl week hits a little… emotional. Six long months until football’s back, but March Madness is already warming up on the sidelines.

Fun fact: They’re called ranchera because the sauce comes from rural ranch cooking, built on fire-roasted chiles, tomatoes, and bold, no-frills flavor traditions. 🌶️🌮

This week, Taco Tuesday is throwing you a clutch assist with game-day eats built to impress your BFFs. We’re starting with the MVP: the tacos. This skirt steak version is budget-friendly, crowd-feeding, and absolutely stacked with flavor.

👇 Scroll on down and start prepping your football fiesta.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

Recipe By: @ryanmichaelcarter
🔥🌮 Ryan Michael Carter came to cooking the real way: passion first. A California engineer turned fire-loving food creator, he built his kitchen through bold flavors, craft beer energy, and cooking for friends. Self-taught, community-driven, and all about food that brings people together. 🍺🔥

WATCH the VIDEO!

*Serves 4-6
STEAK
2 lbs skirt steak
Kosher or flaked sea salt

SALSA VERDE RANCHERA
6–7 tomatillos
2–3 serrano peppers
2-3 cloves garlic (in peel)
1/4 small white onion, finely chopped
Small handful cilantro, torn or chopped
1/2 tsp kosher salt

ASSEMBLY
Corn tortillas
Diced white onion
Chopped cilantro
Lime wedges

1️⃣ SALSA VERDE RANCHERA
Char tomatillos, serranos, and garlic in a screaming-hot cast iron until blistered but still green. Steam 3–5 minutes, peel the garlic, then smash it all in a molcajete until lightly chunky. Fold in onion, cilantro, and salt. Boom.

2️⃣ STEAK TIME
Season skirt steak generously with salt. Grill over high heat until deeply charred outside, juicy inside, about 2–3 minutes per side. Rest 5–10 minutes, then slice against the grain and chop it up.

3️⃣ BUILD YOUR TACO
Warm those corn tortillas. Pile on the steak, spoon over that salsa verde, finish with onion and cilantro. Lime wedges on the side. No notes.

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