Southwest BBQ Smokehouse Lunch: Chipotle Carne Asada Tacos with Spicy Slaw

Allergens

None

Ingredients

• 1 1/2 lbs flank steak
• 3 chipotle peppers in adobo sauce
• 1/4 cup fresh cilantro leaves
• 3 cloves garlic
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 limes, juiced
• 2 tbsp olive oil
• 12 small corn tortillas
• 2 cups shredded red cabbage
• 1/4 cup mayonnaise
• 1 tsp white vinegar
• 1/2 tsp sugar
• 1/4 tsp salt
• Optional: hot sauce, sour cream, and avocado slices for serving

Instructions

1. In a blender or food processor, combine chipotle peppers, cilantro, garlic, cumin, paprika, salt, pepper, lime juice, and olive oil. Blend until smooth to create the carne asada marinade.
2. Place flank steak in a shallow dish or resealable plastic bag and pour marinade over it, massaging the flavors into the meat. Refrigerate for at least 1 hour or up to overnight.
3. Preheat your grill or indoor griddle pan to medium high heat. Remove steak from the marinade, shaking off excess, and cook for 5 6 minutes per side or until desired doneness is reached. Let rest for 5 minutes before thinly slicing against the grain.
4. For the spicy slaw, in a large bowl combine shredded cabbage, mayonnaise, vinegar, sugar, salt, and hot sauce to taste. Toss well.
5. Warm corn tortillas on the grill or pan for 10 15 seconds per side. Place a few slices of carne asada and top with spicy slaw on each tortilla. Add optional sour cream, hot sauce, and avocado slices for extra flavor and texture.

Chef’s Insight

Let the marinade work its magic by not cutting into the meat until it's ready to be cooked.

Notes

Feel free to adjust the spiciness of the slaw according to your preference.