Mexican Sliced Steak Tacos

Ingredients

1 can chipotle peppers in adobo sauce
Juice of 2 limes, divided
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 1/2 teaspoons Mexican oregano
4 cloves garlic, finely chopped
1/4 cup vegetable oil
1 1/2 to 2 pounds flank steak or top round (sometimes labeled as London Broil), 1 inch thick
Kosher salt and coarse black pepper

16 soft taco-size good quality (look for a small producer or "handmade" on label) corn or flour tortillas, charred
Mix and match toppings for tacos:
Corn, scraped fresh from cob then charred in butter or oil over high heat
Hot pickled vegetables, such as giardiniera, drained and chopped
Hot pickled jalapeño rings
Crumbled Queso Fresco or Cotija cheese
Cilantro leaves
Thinly sliced red onion
Shredded cabbage
Diced ripe tomatoes
Sliced avocado dressed with lemon or lime juice and salt
Juice of 2 limes, divided

Yields: 4-6

Preparation

Seed chipotle peppers then purée with adobo sauce into a smooth paste. Add 4 tablespoons to a large plastic food storage bag. Place remainder in a small freezer bag, mark it with date and contents and place in freezer for another use. To the large food storage bag, add the lime juice, honey, Worcestershire, oregano, garlic and vegetable oil. Mash up the bag with your hands to combine.

Season steak with salt and lots of black pepper. Drop it in the bag and press out most of the air as you seal up the bag. Maneuver the marinade evenly around the meat and marinate in the fridge for several hours.

Bring the beef to room temperature. Preheat the broiler and set an oven rack one notch up from the center. Shake off excess marinade, place beef on a broiler pan and broil 5 minutes on each side for rare, 12 minutes total for pink center or medium.

Let meat rest 5-10 minutes then thinly slice against the grain. Dress each portion of sliced steak with more lime juice, cilantro and salt. Serve with charred hot tortillas and toppings of your choice.

Cuban Pork & Pineapple Taco

Recipes c/o Caryn Ross

Marinate pork tenderloin in EVOO, lemon juice, garlic and oregano; cook on high for 4 hours in a slow cooker; shred. In flour tortillas, layer the pork, chopped pineapple, cilantro and crumbled cotija cheese.