Ingredients

The following ingredients have 4 Servings
  • 4 cloves garlic (peeled and crushed)
  • 1 small sweet onion (roughly chopped)
  • 3 Tbsp. canola (vegetable or avocado oil)
  • 1 4 oz can green chilles
  • 1 Tbsp Mexican oregano
  • 10 canned chipotles in adobo (roughly chopped)
  • 2 Tbsp honey
  • 2 limes (juiced)
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1- 1/2 lb trimmed flank steak (cut crosswise into 4 steaks)
  • Kosher salt and freshly ground black pepper (to taste)
  • Warm tortillas
  • Cotija cheese
  • Cilantro
  • Guacamole

Instruction

  • Heat 2 Tbsp oil in large skillet over medium heat. Add garlic and onions, and cook, until slightly browned and charred—8-10 minutes. Add remaining chiles, oregano, chipotles, and lime. Mix until warmed, then transfer to a blender. Add the honey and remaining 1 Tbsp of oil, and blend until smooth. Pour into a large mixing bowl and add in the steaks—toss with your hands to fully coat. Cover with plastic wrap and allow meat to marinate in the refrigerator for at least 4 hours, or overnight.
  • Preheat the grill to medium heat. Oil the grill well. Remove excess marinade from the steaks, then lay each one on the grill and cook for 4 minutes each side (8 minutes total). Allow meat to rest for at least 10 minutes before cutting and serving.
  • Serve meat with fresh cilantro, cotija cheese, guacamole, and lime!