Guajillo Chili Tacos with Sweet Corn Relish

I’ve been a major bust in the kitchen lately. My wife will tell you, there’s been a few inedible meals. Most profoundly disgusting was a beer battered fish that tasted like a soggy fish mush with an even soggier pancake wrapped around it. (I pan-grilled a steak about an hour later because of the emptiness in my stomach. That helps. Steak always does.)

Last night, Sarah gave me the nod of sweet redemption. A pat on the back. A declaration that this was “by far the best thing you’ve made in a while.”

I got the hankering for tacos yesterday. Took my lunch break to run by the store to get what I needed and stopped at home to throw together a quick marinade. Here’s what I came up with…

Marinade:

Give the chilies and garlic a quick chop then throw it all together and give it a good zip in the magic bullet or blender.

• 4 Guajillo dried chilies (these aren’t hot, but pack a ton of flavor)
• 3 Large garlic cloves
• 1 Tbls. Sea Salt
• 1/2 Tbls. Ground Pepper
• 4 Tbls. Olive Oil
• Zest and juice of 1/2 a Lime

Refrigerate, pan fry:

I used some ribeye steaks I had on hand, but you could probably use nearly any cut of meat if you give it enough time to marinade and/or slice it small enough. Cut the meat up into thin 1/4′ slices or small cubes. Pour the marinade over and put it in the fridge till after work (about 4 hours). To prepare, heat up a little squirt of vegetable oil in a large skillet on high heat. Cook it hot and fast while moving it around a bit to get all sides done quickly. Should only take about 5-6 minutes.

Fixins:

• Sweet Corn Relish