Ingredients
2 chipotle peppers in adobo
1 pound flank steak
8 6 inch mission white corn tortillas
1/4 cup wholly guacamole
1 cup oj
1 tsp cumin
2 garlic cloves
2 cups cilantro
1/2 tsp salt
1/2 tsp black pepper
your favorite salsa
1 red onion, minced
2 limes, quartered
Preparation
1. Combine the chipotle, OJ, cumin, garlic, and cilantro in a blender and puree. Place the steak and marinade in a sealable plastic bag and refrigerate for 30 minutes or more. 2. Remove the steak from the marinade. Season with salt and pepper. Heat a grill or cast-iron skillet over high heat. Cook the beef for 3 to 4 minutes per side (for medium-rare). 3. Heat the tortillas until warm and pliable. Slice the steak into thin pieces and divide it among the tortillas. Top with guacamole, salsa, onions, extra cilantro, and a squirt of fresh lime juice.
