Dinner Tonight: Chipotle Beef Tacos

Name: Dinner Tonight: Chipotle Beef Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 198 grams chipotle chiles in adobo; 1 small handful cilantro, chopped; 12 corn tortillas; 454 grams skirt or flank steak; 3 cloves garlic, peeled; 3 Tbsps vegetable or olive oil; 2 mediums onions, sliced 1/4-inch thick; 1 medium onion, white or red, chopped; 4 mediums tomatillos, husked and rinsed

You can never have too many main course recipes, so give Dinner Tonight: Chipotle Beef Tacos a try. One portion of this dish contains approximately 31g of protein, 19g of fat, and a total of 479 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have garlic, cilantro, corn tortillas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Halve the tomatillos and place in a dry non-stick skillet, cut side down, with the garlic cloves. Char over medium-high heat, turning once to cook the other side of the tomatillos, 5 to 7 minutes total.

Ingredients you will need

Whole Garlic Cloves

Tomatillos

Equipment you will use

Frying Pan

Transfer to a blender or food processor and add 1 to 2 canned chipotle chiles, plus salt to taste. Blend thoroughly and check for seasoning, then transfer to a bowl.

Ingredients you will need

Canned Chipotle Chile

Seasoning

Salt

Equipment you will use

Food Processor

Blender

Bowl

Add the remaining chipotles in adobo into the food processor or blender, and process until smooth. Paint the steak with the adobo marinade and allow to rest for a few minutes. You'll have more than half the marinade leftover; reserve for another use.

Ingredients you will need

Canned Chipotle Chiles In Adobo

Marinade

Steak

Equipment you will use

Food Processor

Blender

In the meantime, heat 2 tablespoons of the oil over medium-high heat in a heavy (preferable cast-iron) skillet and cook the onions until golden but still somewhat crunchy.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Remove from the skillet and set aside.

Equipment you will use

Frying Pan

Increase the heat to high and add the remaining oil. Cook the steak to desired doneness, about 3 minutes per side for skirt steak, a little longer for flank.

Ingredients you will need

Skirt Steak

Steak

Cooking Oil

Remove to a cutting board and slice thinly across the meat's natural grain.

Ingredients you will need

Grains

Meat

Equipment you will use

Cutting Board

Wrap the tortillas in a kitchen towel with a splash of water and microwave at 50 percent power for 4 minutes to steam them warm.

Ingredients you will need

Wrap

Water

Equipment you will use

Kitchen Towels

Microwave

Serve the steak with the onions, salsa, and chopped raw onion with cilantro.

Ingredients you will need

Cilantro

Onion

Salsa

Steak

Equipment

Ingredients

Servings:

198grams

chipotle chiles in adobo 1small handful

cilantro, chopped 12

corn tortillas 454grams

skirt or flank steak 3cloves

garlic, peeled 3Tbsps

vegetable or olive oil 2mediums

onions, sliced 1/4-inch thick 1medium

onion, white or red, chopped 4mediums

tomatillos, husked and rinsed

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.