Smoky Chipotle Carne Asada Tacos with Avocado Crema

Allergens

Soy (Soy sauce), Gluten (Corn tortillas)

Ingredients

• 2 lbs skirt steak
• 3 tablespoons olive oil
• 4 chipotle peppers in adobo sauce, minced
• 1/4 cup freshly squeezed lime juice
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 8 small corn tortillas
• 2 avocados, sliced
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine olive oil, chipotle peppers, lime juice, soy sauce, garlic, cumin, paprika, black pepper, and salt. Mix well to create the marinade.
2. Add skirt steak to the marinade, ensuring it's evenly coated. Cover and refrigerate for 30 minutes to overnight for maximum flavor infusion.
3. Preheat a grill or grill pan to medium high heat. Grill the marinated steak for 4 6 minutes per side, or until desired doneness is reached. Remove from heat and let it rest for 5 minutes before slicing against the grain into thin strips.
4. In a small bowl, mix together avocado slices, sour cream, and a pinch of salt to create the avocado crema.
5. Warm corn tortillas on the grill or in a dry pan for 10 20 seconds per side until slightly charred and pliable.
6. Assemble tacos by placing sliced steak on warmed tortillas, topping with a dollop of avocado crema, a sprinkle of chopped cilantro, and a squeeze of lime juice. Serve immediately.

Chef’s Insight

Experiment with different cuts of beef, such as flank steak or hanger steak, to find your perfect carne asada.

Notes

The smoky chipotle marinade adds a depth of flavor that elevates the traditional carne asada taco.