Chipotle Lime Steak Tacos

Prep Time: 20-60 minutes

Inactive Marinating Time: 1 hour

Cooking Time: 12-15 minutes

Tools Required: BBQ

Makes: about 24 tacos

 

3 lbs.                       striploin steak, about 4 (you can use sirloin for cost savings)

4 tbsp.                    chipotle peppers in adobo sauce

1 ea.                        lime, juice only

½ cup                    canola oil

¼ cup                     BBQ sauce, sweeter variety, not too smoky

¼ bunch              fresh cilantro, coarsely chopped (serve the rest as condiments)

½ stalk                 green onion, chopped

1 tbsp.                  minced garlic

1 tbsp.                  honey

TT                         S&P

 

1 lb.                         aged white cheddar (could also use Monterey jack, jalapeno Havarti)

½ head                 cabbage, shredded (or you can buy shredded cabbage)

2 cups                    pico  de gallo (fresh salsa, recipe is on my website, or use a jar)

1 cup                      sour cream

1 cup                      pickled jalapenos

1 recipe                pickled red onions (optional, recipe is on my website!)

24 ea.                     soft tortillas (I like flour, but you can use corn, or even hard tacos)

3 ea.                        limes, cut into wedges

1 bottle                 Valentina or your favourite hot sauce

 

• If preparing the pickled red onions, start by preparing them
• Place the chipotles on a cutting board and coarsely chop
• In a bowl combine chipotle peppers, lime juice, canola oil, BBQ sauce, fresh cilantro, green onion, minced garlic, and honey
• Whisk thoroughly to combine
• Place the steaks in a large enough dish to contain them
• Pour the marinade over the steaks and work it in, turning the steaks over to ensure they are evenly coated
• Allow to marinade for 1-2 hours
• Grate the cheese
• If preparing the pico de gallo prepare it now
• Place the shredded cabbage in a serving bowl
• Place the cheese in a serving bowl
• Place the pico de gallo in a serving bowl
• Place the pickled red onions and pickled jalapenos in serving bowls
• Preheat the BBQ to high
• Once the BBQ is hot place the steaks on
• Allow to cook with the lid closed 3-4 minutes, watching for flare up, you want some char, but you don’t want blackened steaks
• Flip over and continue to cook until nearing medium, about 8-12 minutes, depending on the thickness of your steaks and the temperature of your BBQ
• When the steaks are just about ready turn one half of the BBQ off, leaving the steaks to finish on the one side
• Using tongs, place the soft tortillas on the side of the BBQ that is turned off
• Allow them to lightly grill and warm through, 30-60 seconds, then flip
• Remove the steaks and tortillas from the grill
• Once inside, place the steaks on a cutting board and allow to rest one minute
• Meanwhile, place the tortillas in your oven, don’t even worry about turning it on, you just don’t want them to cool off too much
• Very thinly slice the steaks
• Serve the steak and tacos immediately with the shredded cabbage, pico de gallo, cheese, pickled red onion, and pickled jalapenos
• Serve with some Valentina or your favourite hot sauce and some lime wedges
• Let your guests build their own tacos as you sit back and bask in the glory of a well made half time meal!

 

Oh, and Go Broncos Go!

 

Who’s hungry?