Steak Tacos With Creamy Chipotle Sauce
The Best Steak Tacos with Creamy Chipotle Sauce featuring tender grilled steak, smoky spices, melted Oaxaca cheese, and a rich homemade chipotle crema.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 tacos
- Category: Main Course
- Method: Grilling / Pan-Searing
- Cuisine: Mexican / Tex-Mex
- Diet: Gluten Free
Ingredients
1 ½ lbs skirt steak or flank steak
1 tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional)
1 tsp kosher salt
½ tsp black pepper
1 tbsp olive oil
Chipotle Sauce
½ cup sour cream or Mexican crema
2 chipotle peppers in adobo sauce, minced
1 tbsp adobo sauce
1 tbsp lime juice
1 tsp honey
Pinch of salt
Tacos
12 small corn tortillas
1 cup shredded Oaxaca cheese
½ cup finely diced raw white onion
½ cup fresh cilantro, chopped
Lime wedges for serving
Instructions
Prepare the dry rub
In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
Season the steak
Pat the steak dry with paper towels. Rub olive oil on both sides, then coat evenly with the spice mixture, pressing it into the meat. Let the steak rest at room temperature for 15–20 minutes.
Make the chipotle crema
In a bowl, whisk together sour cream, minced chipotle peppers, adobo sauce, lime juice, honey, and a pinch of salt until smooth. Refrigerate until ready to serve.
Cook the steak
Preheat a grill or cast iron skillet over high heat for 10–15 minutes until very hot. Sear the steak for 3–4 minutes per side for medium-rare (internal temperature of about 130–135°F).
Rest the meat
Remove the steak from heat and let it rest for 5–10 minutes loosely covered with foil.
Slice the steak
Slice the steak thinly against the grain at a slight angle to ensure tender pieces.
Char the tortillas
Heat corn tortillas directly over a gas flame or in a hot skillet until lightly charred with black spots, about 30–45 seconds per side. Stack them in a towel to keep warm.
Assemble the tacos
Use two overlapping tortillas per taco. Add sliced steak, shredded Oaxaca cheese, diced white onion, and chopped cilantro.
Finish and serve
Drizzle with creamy chipotle sauce and serve immediately with lime wedges.
Notes
Slice steak against the grain to keep it tender.
Let the steak rest before slicing to retain juices.
Oaxaca cheese melts beautifully, but mozzarella works as a substitute.
The chipotle sauce can be made a day ahead for deeper flavor.
Use two tortillas per taco to prevent tearing and hold the filling better.
Find it online: http://elladishes.com/steak-tacos-with-creamy-chipotle-sauce/
