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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free beer in this dish.

 

"Who do you think would win in a fight between a grilled cheese sandwich and a taco?"
-Andy Samberg, Comic

The refrigerator light goes on...

Andy Samberg is right. It is a tough choice between tacos and grilled cheese sandwiches. Both are now firmly established as American comfort food but I do love tacos and this Chipotle Steak version is quick, easy and delicious.

Chipotle Peppers in Adobo Sauce

Usually found in ethnic or gourmet markets, dried chipotles are also sold packed in cans in adobo. This is a sauce made of vinegar, dried chili peppers, herbs and spices, usually in a tomato puree.

I like to keep cans of chipotle in the pantry and after I open one I put in a jar in the refrigerator (because I will never use but one or two peppers at a time). I use tongs to handle both dried chilies as well as canned—they can burn your skin if you are not careful. You might want to wear rubber gloves, as you don't want these in your eyes! Mince the canned chilies until they are a fine paste so that they will blend well with your recipe.


 

Chipotle Steak Tacos



Servings = 4 | Serving size =3 tacos

Cooking Time = 60 Minutes

This recipe can be multiplied by 2,3,4.

This recipe can be divisible by 2.

This recipe does make very good leftovers, especially as taco salad.

2 tsp olive oil
1 large onion (diced)
1 large red bell pepper (diced)
16 ounces top or bottom round steak (sliced into 1/2-inch-thick strips)
1 tsp ground cumin
1 tsp chili powder
1 medium chipotle in adobo (finely minced)
1/4 cup beer
1/4 cup water
1/4 tsp salt
fresh ground black pepper (to taste)
12 crispy corn taco shells
6 leaves Romaine lettuce (sliced)
13 cherry or grape tomatoes (halved)

Chipotle Steak Tacos, a healthy recipe from Dr. Gourmet
Place a large skillet over medium high heat.

Add the olive oil and onion and cook for about 5 minutes. Toss frequently.

Add the red bell pepper and cook for about 2 minutes. Toss frequently.

Add the beef and brown it on all sides, then add the cumin, chili powder, chipotle, beer, water, salt, and pepper.

Stir and reduce the heat to medium.

Cover and simmer for 30 minutes. Stir occasionally.

Uncover and simmer for another 15 minutes until most of the sauce is reduced.

Serve with lettuce and tomatoes in taco shells.

Nutrition Facts

Serving size = 3 tacos

Servings = 4

.

Amount Per Serving

Calories 530 Calories from Fat 207
  % Daily Value
Total Fat 22g 35%
    Saturated Fat 5g 23%
    Monounsaturated Fat 9g  
    Trans Fat 0g  
Cholesterol 45mg 16%
Sodium 253mg 11%
Total Carbohydrates 49g 18%
    Dietary Fiber 11g 38%
    Sugars 9g  
Protein 33g  
Vitamin A 162% Vitamin C 156%
Calcium 17% Iron 31%
Vitamin K 22 mcg Potassium 1316 mg
Magnesium 118 mg