Street Food-Inspired “Carne Asada” Tacos

Allergens

Dairy (queso fresco), Gluten (corn tortillas)

Ingredients

• 2 lbs flank steak
• 1/4 cup olive oil
• 3 tablespoons chipotle peppers in adobo sauce, divided
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 small corn tortillas
• 1 avocado, sliced
• 1 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Sour cream (optional)

Instructions

1. In a blender or food processor, combine the flank steak, 2 tablespoons of olive oil, half of the chipotle peppers and sauce, apple cider vinegar, garlic, cumin, salt, and black pepper. Blend until well combined.
2. Marinate the steak in the mixture for at least 1 hour or up to overnight.
3. Preheat a grill or grill pan over medium high heat. Brush with the remaining olive oil and cook the marinated steak for 4 5 minutes per side, until desired doneness is reached. Let it rest for 5 minutes before slicing against the grain into thin strips.
4. Warm the corn tortillas on a grill or in a dry skillet for about 30 seconds on each side. Assemble the tacos with the steak, avocado slices, queso fresco, cilantro, and lime wedges. Drizzle with crema made by combining remaining chipotle peppers and sauce with sour cream.

Chef’s Insight

Use a mallet to tenderize the flank steak before marinating for even better results.

Notes

The smoky chipotle sauce and the vibrant lime crema make this dish a true sensory experience.