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Ingredients

for 4 servings

  • 1 lb
    flank steak (455 g)

Marinade

  • ½ cup
    soy sauce (120 mL)
  • 4 cloves garlic, sliced
  • ¼ cup
    olive oil (60 mL)
  • 1 teaspoon
    salt
  • ½ teaspoon
    black pepper
  • 1 teaspoon
    cumin
  • 1 teaspoon
    oregano
  • 4 packages corn tortillas
  • 3 cups
    shredded cheddar cheese (300 g)

Sauce

  • ⅔ cup
    mayonnaise (160 g)
  • 3 cloves garlic, finely minced
  • 2 chipotle peppers, finely chopped
  • 2 tablespoons
    lime juice
  • ½ teaspoon
    salt

To Assemble

  • 1 cup
    guacamole (150 g)
  • 1 cup
    pico de gallo (240 g)
  • ½ cup
    queso fresco, cotija cheese (55 g)
  • 1 cup
    fresh cilantro leaves, optional (40 g)

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Preparation

  1. Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Toss to coat. Marinade at least 1 hour or up to 24.
  2. Remove meat from marinade, discard.
  3. Heat a grill, grill pan or large saute pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain.
  4. To prepare the sauce, combine mayo, chipotles, lime juice and salt. Stir to combine.
  5. Heat a saute pan to medium heat.
  6. Place one corn tortilla in the pan, sprinkle about ¼ cup (25 G) cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy.
  7. To assemble the tacos, top the corn tortillas with a spoonful of guacamole.
  8. Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired.
  9. Enjoy!
 

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