I just had. THE BEST. TACOS. EVER. And they only took me 10 minutes to make (not including time for marinating)! I literally just finished dinner and decided I needed to write this post and share it with y’all ASAP. Since I’m coming down from this taco high, please bear with me if I sound WAY too excited about this recipe.
You need to make these. As soon as possible.
These chipotle steak tacos are topped with a simple mixture of cilantro and onion, with a drizzle of the pan sauce leftover from cooking the steak. They are perfection. The flavor of the meat is spicy and smoky from a simple chipotle pepper marinade, which pairs perfectly with the bright and crunchy cilantro onion mixture and a squeeze of fresh lime juice on top. I just ate four of these (yes, FOUR), and I strongly believe that I would continue to eat more if I hadn’t run out. Do you think there’s still time to go to the store and get more ingredients??? (she said with a desperate tone)
Well, even though I can’t have any more of these tacos right now, I am happy because Zach and I made a sacred oath tonight that we will have tacos once a week from this point on until… well, probably forever. And probably on Tuesdays. Because, alliteration.
This recipe uses small pieces of fajita-cut steak (I bought mine from the store already cut up, but you can use any cut of beef you want and thinly slice it yourself), which makes the cooking time very fast. The steak is marinated in a simple mixture of two chopped chipotle peppers (or one, or three… depending on your spice preference!), minced garlic, lime juice, olive oil, salt, and pepper. I left mine marinating for about an hour- you can do this step the night before and leave them marinating overnight for even deeper flavor.
Fun fact time. Did you know that chipotle peppers are just jalapeno peppers that have been smoked?
And did you ALSO know that including something acidic in marinades (such as the lime juice in this recipe) makes meat more tender? That’s why chicken is sometimes soaked in buttermilk before breading and frying- the acidity of the buttermilk makes the chicken super juicy.
Oh, the things you learn from binge-watching the Food Network on weekends :-)…