Chipotle-Beef Tacos

CHIPOTLE-BEEF TACOS

Today, I'll be sharing with you an authentic recipe for Chipotle-Beef Tacos. It's easier than you might think, and the addition of chipotle chiles in adobo sauce gives these tacos a real kick.

Serves 4

1	can (7-ounces) chipotle chiles en adobo
4	cloves garlic, peeled and smashed
1	tablespoon ground cumin
1	teaspoon dried oregano
	Kosher salt and freshly ground black pepper
1	1-pound skirt or flank steak, trimmed
1	medium avocado, halved, peeled, pitted and cut into ½-inch cubes
1	medium tomato, cored and cut into ½-inch cubes
4	radishes, trimmed, halved, and thinly sliced
2	tablespoons fresh cilantro, coarsely chopped, plus more for garnish
1	tablespoon freshly squeezed lime juice, plus 1 lime cut into wedges, for garnish
8	corn or flour tortillas (6-inches each), warm

Preheat the broiler and move the oven rack so it sets approximately 4 inches from the heat. Line a baking sheet with aluminum foil and set aside. In the bowl of a food processor or blender, combine the chiles en adobo with the garlic, cumin, and oregano. Pulse until the mixture is smooth, and then season with salt. Brush both sides of the steak with some of the chile mixture. (Go according to your taste here. If you like a lot of spice then slather the sauce on. If you don't like a lot of heat, then brush on a very thin coating.)

Arrange the steak on the prepared baking sheet. Broil, without turning, until well browned, 6 to 8 minutes for medium-rare (flank steak may need as long as 10 minutes). Then, remove the steak from the oven and transfer to a cutting board to rest for 5 minutes.

Meanwhile, combine the avocado, tomato, radish, cilantro, and lime juice. Season the mixture to taste with salt and black pepper.

Cut the steak roughly into 3-inch lengths, and then cut each piece across the grain into ¼-inch thick strips. Divide the steak evenly between the tortillas and top each with some of the avocado mixture. Serve with a garnish of fresh cilantro leaves and lime wedges.