Beef Tacos from Chipotle, Enhanced with Caramelized Onions (Carne Asada Tacos with Sautéed Onions)

Beef Tacos from Chipotle, Enhanced with Caramelized Onions (Carne Asada Tacos with Sautéed Onions)

In the scenic heart of Mexico, the tantalizing aroma of warm corn tortillas filled with succulent seared beef and caramelized onions never fails to lure both local folks and tourists alike. Don't forget to round off your meal with some black beans and a refreshing salad.

So, what's the secret to the perfect taco? Well, for the ultimate tenderness, opt for a thicker outer skirt steak and cook it medium. If you prefer a more tender flank steak, go for medium rare.

This remarkable recipe found its place among our 'No-Fail Mexican Favorites' for Cinco de Mayo. Here's the deets:

• Servings: 4
• Difficulty: Easy peasy
• Time: 1 hour

Here's the lowdown on the ingredients (7) you'll need:

1. A can of chipotle chiles in adobo sauce
2. 1 pound of skirt or flank steak (make sure to trim the skirt of fat and silver skin)
3. 3 tablespoons of vegetable oil
4. 2 medium onions, sliced 1/4 inch thick
5. 1 teaspoon kosher salt, plus more as needed
6. 12 (6-inch) warm corn tortillas
7. Salsa or hot sauce, for serving

Now, let's dive into the steps:

1. Are you ready to play chef? Throw the chipotles and adobo sauce in a blender and blend until you've got a smooth puree. Use a brush to coat the steak with the puree (add a bit more to the flank than the skirt – you'll have leftover chipotle marinade to save for later). Cut the steak into pieces and let it rest in the fridge.
2. Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the onions and cook until they're golden and crunchy, about 4 to 5 minutes. Transfer them to a warm dish and leave the oil in the skillet.
3. Time to work some magic on the steak! Return the skillet to medium-high heat (or medium for flank steak), add the remaining 1 tablespoon oil, and heat it up. Add the steak and cook until it reaches your desired doneness (about 3 minutes per side for medium skirt steak, about 5 minutes per side for medium rare flank steak). Transfer the cooked steak to a wire rack to rest.
4. Slice the skirt steak into chunks, then cut each piece against the grain into strips. For flank steak, cut it straight down against the grain into thin slices – feel free to cut the slices lengthwise in half, if needed.
5. Combine the meat and onions in a bowl, season with salt, and toss to combine. Taste and add more salt, if needed. Serve with warm tortillas and salsa or hot sauce.

Connect the flavors and elevate your taco game with these ideas from Rick Bayless:

• Replace beef with chicken, catfish, or even red onions for a unique twist on the classic!
• Craving barbacoa but don't want to use beef? Get creative with pork or chicken!
• Prefer plant-based options? Spice it up with chickpeas or enjoy a vegan alternative.
• Feeling adventurous? Try experimenting with pork carnitas or lentils or tofu for a variety of textures and flavors.

So go ahead, experiment, and make these tacos your own!

• This chipotle-marinated taco recipe, found among our 'No-Fail Mexican Favorites', provides a delightful fusion of heat and nutrition, making it a pleaser for many.
• For a balanced meal, consider serving your tacos filled with succulent seared beef or chicken, nutritious black beans, and a refreshing salad, just as you would find in the heart of Mexico.
• To ensure your tablespoons measure up, keep your salsa or hot sauce close at hand, as it adds the perfect heatproof kick to every bite of your home-cooked tacos.

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