Mexican Essentials: Awesome Steak Taco Meat
Andy Anderson !
So, you ready… Let’s get into the kitchen.
2 - 3 lbflat-iron steak
1/2 corange juice
1/2 cfiltered water
3 - 4 mediumchipotle peppers in adobe sauce, finely chopped
2 Tbsplime juice, freshly squeezed
1 Tbspregular chili powder
1 Tbspancho chili powder
2 tspground cumin
1 tspdried oregano
1 tsppaprika, mild or hot, your choice
How to Make Mexican Essentials: Awesome Steak Taco Meat
- The Peppers
If you like Mexican food, you probably have a few cans of chipotle peppers in adobo sauce, hanging about your storeroom. They are great in so many recipes. In this recipe, I chop them up in a bit of the sauce, and throw them into the pot. Some people prefer to scrape out the seeds before chopping… that is up to you.
I make my own chipotle pepper in sauce, and someday I will have to post the recipe.
FYI: The intensity of this recipe comes from the chipotle peppers, and the chili powders. Feel free to adjust those items to develop the exact level of heat you desire.
- Where’s the Beef?
You could probably use just about any type of beef for this recipe. As a matter of fact, the most common type used for a recipe like this is flank steak Both flank and flat-iron steak are flavorful. The flank comes from the belly muscle, while the flat-iron hails from the chuck primal. One of the big differences between the two is that the flat-iron has a bit more marbling (fat), and I want some of that yummy fat to increase the flavors of the recipe.