Dinner Tonight: Chipotle Beef Tacos Recipe

1. 1

   Halve the tomatillos and place in a dry non-stick skillet, cut side down, with the garlic cloves. Char over medium-high heat, turning once to cook the other side of the tomatillos, 5 to 7 minutes total. Transfer to a blender or food processor and add 1 to 2 canned chipotle chiles, plus salt to taste. Blend thoroughly and check for seasoning, then transfer to a bowl.

2. 2

   Add the remaining chipotles in adobo into the food processor or blender, and process until smooth. Paint the steak with the adobo marinade and allow to rest for a few minutes. You'll have more than half the marinade leftover; reserve for another use.

3. 3

   In the meantime, heat 2 tablespoons of the oil over medium-high heat in a heavy (preferable cast-iron) skillet and cook the onions until golden but still somewhat crunchy. Remove from the skillet and set aside.

4. 4

   Increase the heat to high and add the remaining oil. Cook the steak to desired doneness, about 3 minutes per side for skirt steak, a little longer for flank. Remove to a cutting board and slice thinly across the meat's natural grain.

5. 5

   Wrap the tortillas in a kitchen towel with a splash of water and microwave at 50 percent power for 4 minutes to steam them warm. Serve the steak with the onions, salsa, and chopped raw onion with cilantro.

* Per serving · 4 servings · Values may vary.

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