Chipotle Steak Tacos with Fire Roasted Corn Salsa | Cinco de Mayo Recipes

While living in Massachusetts I learned many things, but mainly: 1. Pretty winter snow is overrated. 2. There is no such thing as real Mexican food that far north. Now that I’m back in Oklahoma I appreciate Mexican cuisine even more. So for me, Cinco de Mayo is a great excuse to eat anything that involves a tortilla.

Chipotle Tacos with Fire Roasted Corn Salsa

Ingredients

• 1 can chipotle peppers in adobo sauce
• Juice of 2 limes, divided
• 2 tablespoons honey
• 2 tablespoons Worcestershire
• 1 1/2 teaspoons Mexican oregano
• 4 cloves garlic, finely chopped
• 1/4 cup vegetable oil
• 1 1/2 to 2 pounds flank or skirt steak, 1 inch thick (ask the butcher to tenderize it twice)
•  kosher salt and coarse black pepper
• 16 soft taco-size corn or flour tortillas, charred. I like the La Abuela brand because they come ready to cook and taste homemade.

Toppings for tacos

• grilled sweet corn, scraped from the cob
• pico de gallo (make your own or use pre-made) mix with grilled corn
• Crumbled Queso Fresco
• black beans
• sour cream or plain yogurt
• lime juice

Preparation

Seed chipotle peppers then purée with adobo sauce into a smooth paste. Add 4 tablespoons to a large plastic food storage bag. Place remainder in a small freezer bag with the date for future use. To the large food storage bag, add the lime juice, honey, Worcestershire, oregano, garlic and vegetable oil. Mash up the bag with your hands to combine.

Season steak with salt and lots of black pepper. Drop it in the bag and press out most of the air as you seal up the bag. Maneuver the marinade evenly around the meat and marinate in the fridge for several hours.

Bring the beef to room temperature. Pre-heat the broiler and set an oven rack one notch up from the center. Shake off excess marinade, place beef on a broiler pan and broil 5 minutes on each side for rare, 12 minutes total for pink center or medium.

Let meat rest 5-10 minutes then thinly slice against the grain. Serve with charred hot tortillas and toppings above or of your choice. Serves 4-6

• Feel free to use chicken as well as steak. Grilling the meat also works well if you prefer not to use a broiler.