Chipotle Chile Steak Tacos
CHIPOTLE CHILE STEAK TACOS
Tacos are great, they are easy to prepare and can please a crowd as each person can choose exactly what toppings they want. Our MarnaMaria Chipotle Chile Powder brings heat and flavor, and will have your guests coming back for seconds!
Ingredients
For the Steak
1 cup white vinegar
1 cup beer
1/3 cup onion, shredded
4 garlic cloves, minced
2 tsp. kosher salt
1 tsp. dried oregano
1/2 tsp. cumin
1 1/2 tsp. MarnaMaria Chipotle Chile Powder
2 lb. ribeye steak
2 tbsp. vegetable oil
For Garnish
12 tortillas or taco shells
red pickled onions
queso fresco, crumbled
cilantro, finely chopped
shredded cabbage or lettuce
lime wedges
sour cream
Directions
In a bowl, whisk together the vinegar, beer, onion, garlic, salt, oregano, cumin and MarnaMaria Chipotle Chili Powder to make a marinade for the steak.
In a shallow baking dish, lay out the steak and pour the marinade over.
Cover and let marinate for two hours.
When ready to cook, heat a heavy cast iron pan over high heat for at least five minutes, and then add the vegetable oil. Immediately add the steaks and let cook until the internal temperature reaches 125-130ºF (the steak should be underdone), about seven minutes per side. Reserve the marinade liquid in the pan.
Turn off the heat, remove the steak from the pan, put it aside and let rest for 10 minutes. (Give the pan a few minutes to cool as well)
Then, add the remaining marinade liquid to the cast iron pan and let simmer over low heat until it reaches a rolling simmer.
Meanwhile, cut the steak into small 1/2 inch cubes. The steak should be a little bit rare.
Add the steak to the simmering marinade and allow it to finish cooking, about two minutes.
Divide the steak among the tortillas and top with your preferred garnishes.
The topping varieties are endless. We love black beans, corn, cilantro and chopped tomatoes. Some other ideas include chopped jalepeños, rice, grilled peppers or even pinto beans!
Serves 6
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