Chipotle Steak Tacos

These Chipotle Steak Tacos are bold, smoky, and come together with just four simple ingredients. They’re packed with flavor but take minimal effort — perfect for busy weeknights or summer weekends. You can grill or pan-sear the steak, slice it thin, and pile it high in warm tortillas.
Top with your favorite salsa or avocado, and dinner is done in under 30 minutes.

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Chipotle Steak Tacos

Prep Time20 minutes mins

Cook Time20 minutes mins

1 hour hr

Total Time1 hour hr 40 minutes mins

Course: dinner

Cuisine: American, Mexican

Keyword: beef tacos, chipotle, make ahead dinner, make ahead lunch

Servings: 10 Tacos

Equipment

• 1 food processor or blender
• 1 skillet
• 1 Ziploc bag or Container

Ingredients

• 2 tbsp extra virgin olive oil
• 2½ lb organic sirloin sliced into small cubes
• 1 organic onion finely chopped
• ¼ tsp baking soda
• 1 tsp pink Himalayan salt or sea salt
• ¼ tsp organic cumin
• ½ tsp organic garlic powder
• ½ tsp organic oregano
• 2 chipotle peppers in adobo sauce if you like lots of spice use 3
• 1 tbsp extra virgin olive oil
• ½ organic lime juiced
• 2 tbsp water
• 10 organic tortilla shells
• 2 cup shredded sharp cheddar cheese

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Instructions

• First, chop 2½ lb organic sirloin sliced into small cubes and 1 organic onion.
• In a small bowl combine ¼ tsp baking soda, 1 tsp pink Himalayan salt, ½ tsp organic garlic powder ½ tsp organic oregano
• In a small food processor or blender add in 2 chipotle peppers in adobo sauce, 1 tbsp extra virgin olive oil, ½ organic lime and 2 tbsp water. Add in the small bowl of spices. Blend until well combined.
• Scoop into a Freezer safe Ziploc bag or container. Add in the steak, onions and peppers. Toss to coat.
• Place in the refrigerator for at least an hour and up to 8.
• In a skillet over medium heat, pour in 2 tbsp extra virgin olive oil. Add in the marinated steak and onions.
• Cook through until all of the liquid is absorbed stirring frequently- about 15 minutes.
• Place 1 of the tortilla shell flat, Scoop about 2-3 tbsp of meat onto 1 side of the shell. Sprinkle on about 2 tbsp of the 2 cup shredded sharp cheddar cheese. Fold the sides in and roll. Continue for all of the tacos.
• You can add other toppings if you would like, like lettuce, tomatoes etc. just don't add those in if you are going to freeze.
• Serve immediately

Notes

Freeze-

2 options for freezing. 

1. Instead of placing in the refrigerator for an hour, place in the freezer.  When you are ready to use thaw out the night before and continue on with the instructions. 
2. Complete all of the instructions.  Place on a parchment lined baking sheet and place in the freezer for 2 hours.  Transfer to a freezer safe Ziploc bag or container. To reheat, bake in the oven at 400 for about 10-15 minutes until warmed through or wrap in a wet paper towel and microwave at 30 second intervals until heated through.