| Servings | pieces |
Ingredients
- 1 pound Flank Steak or Skirt Steak
For the Marinade:
- ½ cup Soy Sauce
- 4 cloves Garlic Cloves sliced
- ¼ cup Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Cumin
- 1 teaspoon Oregano Leaves
- 1 package Corn Chips
- 3 cups Cheddar Cheese shredded
For the Sauce:
- ⅔ cup Mayonnaise
- 3 cloves Garlic Cloves finely minced
- 2-3 Chipotle Peppers finely chopped
- 2 tablespoons Lime Juice
- ½ teaspoon Salt
Extra items to assemble with:
- 1 cup Guacamole
- 1 cup Pico De Gallo
- ½ cup Cotija Cheese or Queso Fresco
- 1 cup Coriander Leaves optional
Ingredients
For the Marinade:
For the Sauce:
Extra items to assemble with:
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Instructions
- Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Toss to coat. Marinade at least 1 hour or up to 24.
- Remove meat from marinade, discard.
- Heat a grill, grill pan or large sauté pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain.
- To prepare the sauce, combine mayo, chipotles, lime juice and salt. Stir to combine.
- Heat a sauté pan to medium heat.
- Place one corn tortilla in the pan, sprinkle about ¼ cup cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy.
- To assemble the tacos, top the corn tortillas with a spoonful of guacamole.
- Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired.
- Eat immediately.
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