News From Harney Lane

Skirt Steak Tacos and Petite Sirah

Wine:30 Club Members were treated to an exclusive release of our highly anticipated 2013 Petite Sirah this past weekend at their Pick Up Party. It will be available soon for all customers, but if you simply cannot wait, join the club! Athena whipped up these steak tacos and determined that she has found her new favorite pairing!

Complex and concentrated, the spiced, big-fruit characteristics of our 2013  Petite Sirah demand an equally complex culinary partner when served at the dinner table. Recipes in which bold, exotic spices enhance the rich flavors of fish, meat and distinct cheeses create an earthy and perfectly balanced pairing for this lively red wine. 


taco pic


skirt steak
small corn or flour tortillas
8 dried ancho chiles or a mixture of ancho and pasilla
4 cloves garlic
1 large tomato, cored and halved
2 slices bread, toasted and cubed
1 small onion, diced
1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
1 pinch of cloves
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1 tablespoon sugar
1 teaspoon salt
1 heaping tablespoon unsweetened cocoa powder
1/4 cup fresh squeezed orange juice
2 tablespoons vegetable oil


Marinade skirt steak for at least ½ an hour prior to cooking in your choice of marinade, season with salt and pepper.

Remove the stems, seeds and ribs from the chile peppers. Cover them with boiling water and weight them so they stay underwater. Leave to soak for 30 minutes.

In a hot, dry skillet, cook the garlic cloves and tomato for about 5 minutes, turning a couple of times.

Drain the chiles, reserving the soaking water. In a blender, combine the chiles with the garlic, tomato, bread, onion, oregano, cloves, cinnamon, black pepper, sugar, salt and cocoa power, orange juice and 1/2 cup of the chile soaking water. Purée very thoroughly, adding more liquid as necessary until you have about 3 1/2 cups.

Heat the vegetable oil in a saucepan over a medium flame. Pour in the mole, and simmer for about 30 minutes, lightly covered. The sauce should darken and become more concentrated.

While mole simmers, grill or pan sear skirt steak to desired doneness and slice thinly. Also prep any desired taco toppings; we recommend fresh avocado and sautéed mushrooms with onions.

Taste and adjust the seasonings according to your desired spice, chocolate, chili, salt and acid levels. Aim for a complex, balanced flavor. Also add a little more liquid or simmer a bit longer to get a thicker texture.

Place skirt steak in warm tacos, top with a heaping spoonful of mole sauce and toppings and enjoy!