Serves 4
165 min
Chipotle Skirt Steak Tacos
Recipe GLPR0d38461c4c7a59
Tender, smoky chipotle-marinated skirt steak grilled to a safe medium temperature and served in charred corn tortillas with fresh toppings. This vibrant Mexican dish features a bold adobo-based marinade infused with cumin, coriander, garlic, and cilantro. Grilled to 145°F internal temperature for food safety, the steak is sliced thin against the grain and piled into warm tortillas with avocado, cheese, sour cream, lettuce, salsa, and a squeeze of lime.
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Ingredients
1 pepper plus 2 tsp sauce Chipotle peppers in adobo sauce, canned
2 cloves Garlic cloves
¼ onion Onion, quartered
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Salt
½ tsp Black pepper
1 Tbsp Fresh cilantro, chopped
2 lbs Skirt steak
Corn tortillas
Shredded cheese, for serving
Avocado, sliced
Sour cream, for serving
Lettuce, shredded
Salsa, for serving
Lime wedges
Directions
In a blender or food processor, combine one chipotle pepper, 2 teaspoons of adobo sauce from the can, the garlic cloves, quartered onion, cumin, coriander, salt, and black pepper. Blend until a smooth paste forms. Taste the mixture and add another chipotle pepper if you prefer more heat. Stir in the fresh chopped cilantro.
Place the skirt steak in a large zip-lock bag or resealable container and pour the chipotle marinade over it, coating all sides evenly. Seal the bag and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to penetrate the meat.
Preheat your grill to medium-high heat. Remove the steak from the marinade and grill for 12–15 minutes, turning once halfway through, until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer in the thickest part. This ensures the steak is safely cooked while remaining tender.
Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Cut the steak into thin strips against the grain.
While the steak rests, place the corn tortillas directly on the grill grates. Grill for about 30 seconds until light char marks appear, then flip. Sprinkle shredded cheese on top of each tortilla and grill for another 30 seconds until the cheese begins to melt and the tortilla edges char slightly. Remove from the grill.
Assemble the tacos by placing a portion of sliced chipotle steak onto each warm, cheese-topped tortilla. Top with sliced avocado, shredded lettuce, a dollop of sour cream, and salsa. Serve with lime wedges on the side for squeezing over the tacos.
