Fiery Tex-Mex Street Tacos with Grilled Corn and Chipotle Crema

Allergens

Dairy, Gluten, Soy, Wheat

Ingredients

• 4 large corn tortillas 1 lb beef skirt steak 2 ears fresh corn, husked 1/4 cup mayo 2 chipotle peppers in adobo sauce 3 tbsp fresh lime juice Salt and pepper, to taste Canola oil, for brushing Garnish: Fresh cilantro leaves, diced red onion, crumbled cotija cheese, lime wedges

Instructions

1. Preheat a grill or grill pan over medium high heat.
2. In a small bowl, whisk together mayo, chipotle peppers and adobo sauce in a small bowl until smooth. Set aside.
3. Season steak with salt and pepper, then grill for 3 4 minutes per side or until desired doneness is reached. Remove from heat, let rest for 5 minutes before thinly slicing against the grain.
4. Brush corn with oil and season with salt and pepper. Grill corn, turning occasionally, until slightly charred, about 10 minutes.
5. Assemble tacos: Heat tortillas on grill or in a pan until just warm and pliable. Top each tortilla with sliced steak, a drizzle of chipotle sauce, a few chunks of corn, and additional toppings as desired. Serve immediately.

Chef’s Insight

This recipe is perfect for a weeknight dinner or a casual get-together. You can customize the spice level by adjusting the amount of chipotle pepper used.

Notes

Ensure all ingredients are fresh and of high quality for best results.