I came across this recipe recently in The Chicago Tribune, however, when I looked it up online it was actually from 2014! I guess it’s a tried and true recipe, and making the rounds again, our gain!
I substituted flour tortillas for the corn, because that’s my preference, and omitted the sour cream for the same reason. But after all, cooking is like that, flexible and to be enjoyed. Feel free to make all the condiments available and let everyone choose the combo that works best for them!
The recipe starts with making the salsa, it is a key ingredient in the marinade, as well as on top of the tacos. I found it mellowed quite a lot over time. So you might want to check the flavor before serving time and stir in a little extra kick with extra the adobo sauce from the chilis.
Smoky Salsa
Chipotle chilies canned in adobo sauce, which can be found in Mexican markets, are used here. Chipotles are smoked jalapeño chilies that take on a charred flavor when dried.
Grilling the ingredients first provides a smoky undertone. This salsa is great with a big basket of warm crisp tortilla chips.
Ingredients: (Makes 2 cups.)
5 large Roma tomatoes, halved
1 small red onion, cut into thick slices
3 scallions, white and light green parts only
1/3 medium bunch of cilantro, bottom stems removed
1 garlic clove
1 teaspoon canned chipotle peppers
1 teaspoon apple cider vinegar
1 teaspoon salt
1/4 cup chicken stock
1. Prepare a barbecue for medium-high-heat grilling. Grill the tomatoes, onion slices and scallions until partially charred, turning occasionally. The red onions will take the longest. Transfer to a plate. Grill the cilantro for about 30 seconds, just to wilt and give off a slight smoky flavor.
2. With the motor running, add the garlic cloves to a food processor fitted with the metal blade. Process until pureed. Add the grilled vegetables and remaining ingredients and process until all the vegetables are pureed. Taste for seasoning. (For a thinner consistency, add more chicken stock.) Serve with chips and guacamole or as a condiment for grilled chicken or meat.
Recipe can be prepared up to one week ahead, covered tightly and refrigerated.
Flank Steak
1 cup Smoky Salsa (see above)
1 cup full-bodied beer
1-2 pound flank steak
1. Combine 1/2 cup of the salsa and 3/4 cup of the beer in a medium mixing bowl and mix until well blended. Flatten out the flank steak in a shallow, large nonaluminum dish. Pour the marinade over it and marinate for 2 to 24 hours covered in the refrigerator; the longer, the more tender.
2. In a small serving bowl, combine the remaining salsa and beer for the sauce and mix together. Taste for seasoning.
3. Prepare a barbecue for medium-heat grilling. Remove the steak from the marinade and grill it 3 inches from the heat for 5 to 7 minutes on each side for a medium-rare. Place on a carving platter and let rest for 5 minutes. Thinly slice against the grain. Serve immediately with the sauce and condiments
Tacos
Shredded fresh cabbage
Shredded carrot
Sliced avocado
Queso fresco
Sour cream
Chopped fresh cilantro
Corn (or flour) tortillas
Assemble your tacos with sliced steak as a base layer and any combination of condiments that you like! Have fun with them, they are perfect for a weekend barbecue and leftover flank steak always makes a great sandwich, extra salsa is awesome with chips as a snack, too!
Enjoy!😃
Tip to Tail Gourmet 