Chipotle chiles and steak come together with caramelized onions to produce a soft taco with rave results. Spicy and hearty with pops of sweetness from the onion, they offer a balance of flavor that is perfect for each other.
Chipotle chiles in adobo sauce are pureed into a paste and rubbed over top of sirloin, skirt or flank steak, then seared and cooked stove-top in a skillet. A method that produces tender results with just the right amount of spice to not be overwhelming, as some of the chipotle will cook off. Thinly-sliced onions are slowly cooked to caramelize them and bring out their natural sweetness.
Nestled in a grainy corn tortilla, these are mouth-watering delicious as is and need nothing else. Add a little bit of lettuce, salsa or a dab of sour cream, if desired.
If you’re worried about your steak being tender you can also marinate it in a simple lime marinade (without the chile) a few hours before or even overnight. The lime marinade itself is enough to make a flavorful taco (with or without the chile) with if you want to skip the chipotle sauce.
Chipotle chiles and steak come together with caramelized onions to produce a soft taco with rave results.
- In a large skillet cook onions over medium-low heat in 2-3 tablespoons of olive oil 20-25 minutes. Season well with salt and pepper, stir often, add more oil if they begin to stick.
- Meanwhile puree the chipotle chiles including the sauce in a blender or food processor until smooth. Tenderize the steak with a meat mallet or poke holes in it with a fork an inch apart on both sides. Brush a generous layer of chipotle sauce over the steak.
- Heat a large, heavy-bottomed skillet over medium heat and add a tablespoon of oil, when oil is hot carefully add steak chipotle side down. Brush the chipotle over top. Cook about 3 minutes per side for medium skirt steak, 5 minutes per side for medium flank steak and about 8 minutes per side for sirloin depending on the thickness. Remove from pan to a dish and cover with aluminum foil to rest 5-10 minutes, can put in a warm oven if desired.
- Cut skirt steak into 3-inch lengths then cut across the grain into 1/4-inch strips. Cut flank steak across the grain straight down into 1/4-inch slices, the thick end can be halved into thinner strips. Cut sirloin across the grain into 1/4 inch slices.
- Layer steak in warm corn tortillas with onions, lettuce and salsa or sour cream if desired.
- In a small skillet over medium heat roast the unpeeled garlic and chile in a dry skillet, turning until both are blackened in spots and soft, about 10 minutes. Cool. (Skip this step if not using the chile).
- Remove the stem from the chile and skin from the garlic. In a food processor or blender add oil and puree, then lime juice. Stir in oregano and season well with salt and pepper.
- Tenderize the meat with a meat mallet or with a fork by poking holes over top and bottom an inch apart. Add to a baking pan or bowl pour marinade over top and cover with saran wrap. Refrigerate for a few hours or overnight.
Adapted from Rick Bayless
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