Even without the chipotle, this dish of warm corn tortillas wrapped around slices of seared beef and caramelized onions is Mexico’s taquería crowd-pleaser, captivating crowds of tourists and nationals alike. Round out the meal with some black beans and a salad.
What to buy: For the greatest tenderness, make sure to choose thicker outer skirt steak and cook it medium. (The thin inner skirt that most taquerías and street vendors use is best cooked well-done and chopped into small pieces.) Flank steak is most tender when cooked medium rare and thinly sliced.
This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.
Steak Taco Riffs from Rick Bayless: I’ll bet you’re already thinking about firing up the grill for cooking the beef and onion, which will, of course, make this fabulous dish Elysian. Red onions cook up sweeter than the white ones, which many people prefer—but not me. Boneless, skinless chicken breasts make tasty chipotle-and-caramelized-onion tacos; and don’t overlook catfish.
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