Ingredients

The following ingredients have 8 Servings
  • 1/2 medium red onion thinly sliced
  • 1/2 cup apple cider vinegar
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 1 1/2 -2 lbs skirt steak
  • 1 lime juiced
  • 1 orange juiced
  • 4 cloves garlic minced
  • ½ cup chopped cilantro
  • ¼ cup vegetable oil
  • 1 jalapeno minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1/2 cup bottle ranch dressing
  • 1/2 – 1 chipotle pepper in adobo sauce finely chopped
  • 1/2 tablespoon adobo sauce (from can of chipotle peppers)
  • 8 (6 inch) corn tortillas or flour tortillas
  • 1 jalapeno thinly sliced in rings
  • 1/4 cup cilantro leaves
  • 1/4 cup queso panela cheese crumbled (or sub cotija cheese)

Instruction

  • Add sliced red onions to a bowl or mason jar. Bring apple cider vinegar, water and sugar to a low boil stirring to dissolve the sugar.  Pour hot liquid over red onions.  Cool to room temperature.  Store in an airtight container in the fridge.
  • Combine steak, lime juice, orange juice, garlic, cilantro, vegetable oil, jalapeno, cumin, chili powder, salt and pepper in a ziploc bag.  Marinate in the refrigerator for at least 4 hours up to overnight.  Preheat grill to 400 degrees.  Grill 7-8 minutes per side.  Loosely cover with aluminum foil and let rest 10 minutes.
  •  In small bowl mix ranch dressing, chipotle pepper and adobo sauce.
  • Warm tortillas in microwave.  Thinly slice the steak against the grain.  Divide the steak evenly between the tortillas.  Add the jalapenos, cilantro, queso panela, and drizzle with the chipotle ranch.