Maple Chipotle Tacos
What You’ll Need
Instructions
- Combine onion, garlic, soy sauce, maple syrup, chipotle, cilantro, and salt and pepper in a blender or food processor. Run machine until mixture is pureed. Place skirt steak in a large, non-reactive dish and pour soy-maple mixture over beef. Turn to coat, cover with plastic, and marinate in refrigerator for at least four hours and up to 8 hours.
- Preheat the broiler or light a grill. Remove beef from marinade, scraping excess from the beef. Reserve marinade. Cook beef until browned and charred in places. Beef should be cooked through but still medium-rare. Let beef rest on cutting board.
- Pour reserved marinade in a large sauce pan and bring to a simmer. Add tomato paste and cook, stirring, for 5 minutes. Add salsa and continue to simmer for several minutes. Slice beef into thin strips and then roughly chop. Add chopped beef to sauce pan, turn to coat with sauce, and warm through.
- Serve with garnishes.
- Maple-Citrus Slaw
- Combine shredded vegetables in large bowl. In a small bowl or jar, combine lime juice, maple sugar, hot sauce, and oil. Whisk or shake until combined. Add dressing to vegetables and toss to coat, seasoning with salt to taste.
Tips
- Note: We use chipotle puree often in our cooking and find it to be a convenient staple. To make, puree several cans of chipotle peppers in adobo sauce in a food processor or blender. This puree stores in the refrigerator for weeks and adds a spicy, smoky flavor to many dishes. This recipe also calls for another convenient shortcut we like, the addition of a small can of salsa. These can be found these in the Latin American sections of many grocery stores.
