Following on from my last post about guacamole, my post today is about tacos! Specifically steak tacos and probably not authentic at all, but delicious none the less. The flavours of Mexican food are some of my favourite – spicy from chillies, fresh from coriander, lime and tomato and creamy from a dollop or two of sour cream.
The key ingredient in this recipe is Chipotle in Adobo. Difficult to find in South Africa but luckily I stumbled across El Burro’s chipotle in adobo on YuppieChef.
Chipotle in adobo is a smoky, spicy sauce with juicy chillies – so yum! In this recipe, it is blended up the adobo and is used as sauce/marinade for the steak. These tacos are obviously accompanied by salsa, guacamole and refried beans!
Any leftover steak you may have (it is worth buying extra), is delicious in quinoa salad or as an exciting steak sarmie!
Chipotle Adobo Steak Tacos
- 300g steak
- 200g of chipotle in adobo
- 4 flour tortilla wraps
- 1 can of black beans, drained
- 1/4 Tsp of ground coriander and cumin
- Small handful of coriander
- Sour cream
- 1 serving of Guacamole
- Olive oil
- 2 tomatoes, finely chopped
- 1/2 red onion, finally chopped
- small handful of coriander, finely chopped
- 1 lime, juiced
- salt and pepper
- Preheat the oven to 180 C
- Blend the chipotle in adobo with a splash of water
- Put a griddle pan on high heat
- Salt and pepper the steak and highly drizzle with a bit of oil
- Add the steak to the hot pan and sear on both sides for a few minutes (you want to get those lovely griddle lines)
- Put the steak in an oven proof dish and cover with the chipotle sauce
- Place in the oven for 10 minutes (for medium)
- While the steak is cooking, making the salsa
- In a frying pan, add a splash of olive oil and place on medium heat
- Add the beans and spices and cooked for a few minutes until the beans start to burst open.
- Allow the steak to rest for a few minutes after coming out the oven, then thinly slice
- Served with guacamole, sour cream, salsa and beans in the warmed up tortillas