Sizzling Smoky Street Tacos

Allergens

None

Ingredients

• 1. 1 lb skirt steak 2. 8 small corn tortillas 3. 1 cup fresh pineapple, chopped 4. 2 chipotle peppers in adobo sauce 5. 1 lime, juiced 6. 2 tbsp cilantro leaves, roughly chopped 7. 1/2 tsp ground cumin 8. Salt and pepper, to taste 9. 1/4 cup crumbled cotija cheese 10. 1 small red onion, thinly sliced

Instructions

1. In a large bowl, combine the skirt steak, cumin, salt, and pepper. Mix well and let it marinate for 30 minutes.
2. Preheat a grill or grill pan to medium high heat. Cook the marinated steak until desired doneness, about 4 5 minutes per side for medium rare. Remove from heat and let it rest for 5 minutes. Then, thinly slice across the grain.
3. In a food processor, blend pineapple, chipotle peppers, lime juice, and salt until smooth. Set aside.
4. Heat tortillas on the grill or in a dry pan until just warm. Top each tortilla with sliced steak, a dollop of pineapple chipotle salsa, crumbled cotija cheese, a few slices of red onion, and a sprinkle of chopped cilantro.
5. Serve immediately and enjoy the sensory experience!

Chef’s Insight

The secret to these sizzling smoky street tacos is in the marinade, which tenderizes the steak and infuses it with incredible flavor. Don't skimp on the pineapple-chipotle salsa; its smoky kick elevates the dish to a whole new level!

Notes

Make sure to let the steak rest after cooking; this allows the juices to redistribute and results in a more tender final product.