Skirt Steak Tacos with Roja Sauce

I saw this dish on Diners, Drive-Ins, and Dives and it looked so tasty I had to try it at home. Skirt steak tacos are already one of my favorite dishes but the addition of this sauce made it so flavorful! It's really great because you could grill the skirt steak in advance and make the sauce in advance. Then when you're ready to serve just slice the steak and heat it with the sauce! I unfortunately never managed to get a picture of this dish. Each time I have made it I've been too hungry to wait for the picture LOL

Ingredients:
Sauce:
4 roma tomatoes, quartered
1/2 red onion, rough chop
2 chipotles in adobo
1 tbs. adobo sauce from chipotles
1 tsp. salt
1 tsp. pepper
2 cups chicken stock
2 tbs. butter

Skirt Steak
Salt
Pepper
Tortillas
Toppings you like in your tacos but I suggest Queso Fresco, Cabbage Slaw, and Avocado.

Directions:
1. Combine tomatoes, onion, chipotles, adobo sauce, salt, pepper, and chicken stock into a medium size pan. Bring to a boil, reduce to a simmer and cover. Allow to cook 30 minutes over low heat.

2. Once cooked, remove 1 cup of the chicken stock and set to the side. In batches use a blender and puree the sauce until smooth. You want the final consistency of the sauce to be pretty thick so you will not use all of the chicken stock. Once pureed, return to sauce pan. Put butter into the pan and melt into the sauce slowly over low heat. Reserve until ready to eat. The sauce can be made 2 days in advance.

3. Season skirt steak with salt and pepper. Grill over high heat until it is done to your liking, about 3 minutes per side for medium rare. Put on a platter and allow steak to rest before you slice it.

4. To finish the skirt steak add the sliced pieces to a small saute pan with a few tablespoons of the roja sauce. Allow to cook together over medium high heat until the steak is warmed through and the sauce has slightly thickened and is coating the steak.

5. Heat up a few tortillas, add the steak filling and toppings, and enjoy!