- 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 jalapeno 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
Seed chipotle peppers then pure 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.