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Ancho Coffee Skirt Steak Tacos: Bold & Simple

ancho coffee skirt steak tacos
ancho coffee skirt steak tacos with corn salsa
Ancho Coffee Skirt Steak Tacos, with Creamy Corn Salsa

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Ancho Coffee Skirt Steak Tacos

Hands down my favorite cut of steak for tacos is the skirt steak. I purchase my skirt steak from Omaha Steaks, which is a convenient way to plan for upcoming meals. Combining fruity ancho chiles with locally roasted coffee is a simple way to add a huge blast of flavor without much hassle.

Load up the savory tacos with a cool, crisp salsa that you can pretty much make at the same time. This grilled creamy corn salsa can be made at the same time. Fire up the grill and toss the corn on first while your meat is absorbing the seasonings.

This recipe is also in partnership with the Arizona Beef Council. We worked together to promote a simple, bold beef recipe inspired by the Southwest.

ancho coffee steak ready to be sliced on the cutting board
Skirt steak is grilled and resting.

Coffee & Chiles

It’s a natural pairing for intense, earthy flavors. Coffee and chiles are the baseline for a really powerful rub that doesn’t take much time to put together. Don’t worry, your meat isn’t going to taste like a big cup of joe. Even the coffee-haters will enjoy this because of the roasted, smokey flavors that it brings out in the meat. Instantly as you bite into the steak you’ll be thinking of campfires.

What are Ancho Chiles?

You’ve probably heard of the poblano chile, if you haven’t heard of ancho chiles. The Poblano is a dark green, mild chile that’s usually not very spicy. It’s very common to dry them out, creating the dark, roasty ancho chiles.

These dried poblanos are sweet and mild, with hints of chocolate and raisins. They will have a little heat, but it’s rare that any of them are truly spicy. Think of the combination of roasted, sweet, chocolate flavors with the coffee… now you’re getting it!

steak sliced up and ready to eat
How do you like your steak?

Creamy Corn Salsa

I debated on making this a separate recipe. It’s a standalone star, definitely a “salsa” that we’ll be making for years to come. It’s absolutely spot on with this ancho coffee skirt steak. You even season it with some of the rub!

Making the Salsa

Don’t bother doing this ahead of time. The steak needs to be seasoned and rested for a little, and that’s when you’ll fire up the grill and roast the corn. No sense on wasting a good fire for only a 5-minute steak sear!

Grill that corn to your preference, then grill your steak. The roasted corn will be cool enough to handle by the time you’re resting your steak. Grab your cutting board and chop chop. Stir everything together and you’re ready, NOW.

creamy corn salsa
Creamy, grilled, spicy, and super fast to put together
Time to eat these skirt steak tacos
Let’s make some tacos!
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ancho coffee skirt steak tacos

Ancho Coffee Skirt Steak Tacos

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5 from 1 review

Welcome to Ancho Coffee Skirt Steak tacos, your gateway to a simple recipe with a huge blast of flavor without much hassle. Amazing salsa too! You can cook both back to back to save time.

  • Total Time: 30 minutes
  • Yield: 12 tacos 1x



Ancho Coffee Skirt Steak

  • Omaha Steaks Skirt Steak, approx 14oz
  • 2 Tbsp finely ground coffee
  • 2 Tbsp ancho chile powder
  • 1 Tbsp kosher salt
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • Zest of 1 lime

Creamy Corn Salsa

  • 2 ears corn
  • 1 Cup Mexican crema (or sour cream, mayo)
  • 1 jalapeno, seeded, diced finely
  • 1/2 cup cilantro, chopped
  • 1/2 medium white onion
  • Juice of 1 lime
  • 1 Tbsp Ancho Coffee Rub to season
  • 12 Corn Tortillas


  1. Heat up the grill to medium-high heat, around 400-450F.
  2. Mix the rub ingredients together, taste and adjust. Slice the skirt steak in half, so you have 2 shorter pieces. This allows you to easily fit both on the grill. Season the skirt steaks well and allow the meat to rest while you start the corn.
  3. Grill the corn, turning to char each side if desired. This will take between 6-8 minutes. While the corn is grilling, prepare the other vegetables for the salsa.
  4. Take the corn off the grill and allow them to cool. Place the skirt steaks on the grill, do not disturb for 2-3 minutes until it has a nice char. Flip, repeat, and check the temperature for your desired cook. I prefer to grill until 130 for Medium Rare, knowing it will continue to rise as it rests.
  5. The steak is resting, go ahead and cut off the corn kernels.  Mix the corn and the other ingredients together, using the Ancho Coffee Rub to season it. You might need more seasoning depending on your taste.
  6. (Optional) Toss the tortillas on the grill for 1 minute each side for an extra char.
  7. Serve in tortillas, with the salsa.


Use a coffee that tastes good to you! I prefer dark roast for grilling, but any kind will work. There’s 1 lime in the recipe, make sure you zest it for the rub, then juice it for the salsa.

  • Author: Brad Prose
  • Prep Time: 10
  • Cook Time: 20
  • Category: Mexican
  • Method: Grilling
  • Cuisine: Tacos
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