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Madison Thurman

Marinated Chipotle Steak Tacos

These are our family favorite tacos. Tender juicy steak, chipotle crema, and a delicious corn salsa. Serve with guacamole and tortilla chips!
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

Steak Marinade
  • 2 lb carne picada steak or 2 lb flank steak
  • 2 tbsp avocado oil
  • 2 oranges(fresh) juiced
  • 2 limes(fresh) juiced
  • 1 tsp dried oregano
  • 2 tsp Adobo seasoning
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and black pepper to taste
Chipotle Lime Crema
  • 1 cup sour cream
  • 4 tbsp chipotle peppers in adobo diced
  • 2 tbsp lime juice
Spicy Corn Salsa
  • 1 can of corn drained and rinsed
  • 1/4 cup mayonaise
  • 3/4 cup sour cream
  • 2 tsp cumin
  • 1/4 cup hot sauce (I LOVE Tapatio's) optional depending on spice tolerance
Toppings
  • 1 can black beans drained and rinsed
  • 8 oz pepper jack cheese shredded
  • tortillas (corn or flour)
  • cilantro for topping
  • Guacamole for topping
  • hot sauce for topping

Method
 

  1. Combine all ingredients for meat marinade in a ziploc bag, and add meat. Mix well and let marinate in the fridge for 4 hours mininum, up to 24 hours.
  2. Grill the meat when you are ready to assemble your tacos! You can also sauté the meat in a skillet on the stovetop, but it does turn out better when you grill the meat. Depending on how thick your meat is, this should only take around 4 minutes "per side". I like to set the meat in a grill pan( or skillet if cooking on stovetop), and use a spatula to flip the meat halfway through to get a good char on each "side". Set steak aside covered in foil to rest.
  3. Next, prep the chipotle lime crema. In a mixing bowl, add all of the ingredients in and mix well to combine. Taste and add more lime/chipotle peppers to your preference. (Tip! Make the crema in a Tupperware container, easier for cleanup and storage!)
  4. Make the spicy corn. Same deal here, mix everything, taste and adjust to your preference! We never measure the hot sauce, I just dump it in and taste as I go!
  5. For the black beans, add some adobo seasoning and heat however you like.
  6. To assemble: start with your warmed tortilla. Spread chipotle crema to start. Layer meat, then black beans, spicy corn, guacamole, cheese, and lots of hot sauce! Top with cilantro if you are feeling fancy. Serve with salsa, guacamole, and tortilla chips. Devour and enjoy!

Notes

* To make this recipe gluten-free, opt for corn tortillas
* Leftover tacos can be stored in the fridge for up to 3 days. Reheat the meat and assemble!