This Summer, Chef Esdras Ochoa. Ochoa, owner of the acclaimed Los Angeles taco shop Mexicali, is bringing elevated Mexican mesquite grilled dishes to LA’s hot Frogtown area with recently opened Salazar.  

A Sonoran-style BBQ restaurant, Chef Esdras is firing up countless mouthwatering recipes including this one for grilled beef tacos with fresh guacamole and salsa rosa!  For the recipes, Chef Esdras using skirt steak but visitors to the restaurant will find it prepared with the equally flavorful chuck steak.

 GRILLED STEAK TACOS By Chef Estras Ochoa

GUACAMOLE

(Serves 2-4)

3 avocados
1 lemon; juiced
1/2 red onion
1 Roma tomato
2 oz water
1/2 bunch cilantro
1 1/2 tsp salt
1/2 tsp pepper

1. Open the avocados— peel, gut and mash them together. Mince diced tomato, onion and cilantro together, then put aside. 2. Mix together avocado, salt, pepper and water in a separate bowl until you create an avocado paste, then squeeze the juice of 1 lemon in. 3. Add tomato, onion and cilantro mixture to avocado mixture and toss to combine. Serve.

SALSA ROSA
(Serves 2-4)
6 Roma tomatoes
1 red onion
1/2 bunch cilantro
2 cloves garlic
3 tsp salt
2-6 jalapeños, depending on preference

1. Roast tomatoes and jalapeño in a pan on high heat until you have charred marks on the outside; flip each 2-3 times until charred. 2. Put tomatoes, jalapeño, onion, cilantro, salt and garlic cloves in a blender, blending slowly on the pulse setting. 3. Blend to preference. Serve.

GRILLED SKIRT STEAK TACOS
(Serves 4-6)
3-4 lbs skirt steak; 1/2″ thick
1 tbsp pepper
2 lemons
2 tbsp salt 

1. Coat one side of each steak with pepper, salt and lemon juice and let marinate for two hours in fridge. 2. Put each steak over high heat on the grill for 2 minutes, then flip to other side for 1 minute. 3. Let rest for a few minutes, then dice and arrange over corn tortillas. 4. Top with guacamole and salsa. Serve.