This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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.
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)|
|fresh ground black pepper (to taste)|
|12||crispy corn taco shells|
|6||leaves Romaine lettuce (sliced)|
|13||cherry or grape tomatoes (halved)|
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.
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|
|Total Carbohydrates 49g||18%|
|Dietary Fiber 11g||38%|
|Vitamin A 162%||Vitamin C 156%|
|Calcium 17%||Iron 31%|
|Vitamin K 22 mcg||Potassium 1316 mg|
|Magnesium 118 mg|