Ingredients

The following ingredients have 5 Servings
  • 1 can chipotle peppers in adobo sauce
  • Juice of 2 limes
  • divided
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons Mexican oregano
  • 4 cloves garlic
  • finely chopped
  • 1/4 cup vegetable oil
  • 1 1/2 to 2 pounds flank steak or top round (sometimes labeled as London Broil)
  • 1 inch thick
  • Kosher salt and coarse black pepper
  • 16 soft taco-size good quality (look for a small producer or "handmade" on label) corn or flour tortillas
  • charred
  • Mix and match toppings for tacos:
  • Corn
  • scraped fresh from cob then charred in butter or oil over high heat
  • Hot pickled vegetables
  • such as giardiniera
  • drained and chopped
  • Hot pickled jalapeno rings
  • Crumbled Queso Fresco or Cotija cheese
  • Cilantro leaves
  • Thinly sliced red onion
  • Shredded cabbage
  • Diced ripe tomatoes
  • Sliced avocado dressed with lemon or lime juice and salt

Instruction

  • Seed chipotle peppers then pure with adobo sauce into a smooth paste
  • Add 4 tablespoons to a large plastic food storage bag
  • Place remainder in a small freezer bag, mark it with date and contents and place in freezer for another 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
  • Preheat 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
  • Dress each portion of sliced steak with more lime juice, cilantro and salt
  • Serve with charred hot tortillas and toppings of your choice
  • Cuban Pork & Pineapple Taco Recipes c/o Caryn Ross Marinate pork tenderloin in EVOO, lemon juice, garlic and oregano; cook on high for 4 hours in a slow cooker; shred
  • In flour tortillas, layer the pork, chopped pineapple, cilantro and crumbled cotija cheese