3chipotles in adobo saucechopped with sauce included
2tbspminced garlic
¼cupbrown sugar
1tbspcumin
1tbspchili powder
2tspkosher salt
4flour tortillas
Topping suggestions: shredded cheese, pico de gallo, salsa verde, Mexican crema, chopped fresh cilantro and a squeeze of fresh lime.
Instructions
Marinade Ahead: Combine olive oil, lime juice, jalapenos, chipotles in adobo sauce, garlic, brown sugar, cumin, chili powder and salt in a medium size bowl. Pour into a resealable bag and add steak, coating all sides. Refrigerate for at least 30 minutes or up to8 hours. Discard marinade when removing steak.
Grill the skirt steak for 3-5 minutes per side, turning once, until medium-rare. Remove steak to a cutting board and let rest for 5 minutes, then thinly slice the steak across the grain.
Evenly divide steak in tortillas and top with your favorite taco toppings.
Notes
You may substitute flank steak or flat iron steak for skirt steak. Shop online for Brickfield Market beef here: brickfieldmarket.square.site