Ingredients with Measurements:
- 1 lb flank steak
- 1/2 cup Cholula hot sauce
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1/2 cup diced onion
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Grill or grill pan
- Ziplock bag
Step-by-step instructions:
1. In a small bowl, whisk together Cholula hot sauce, olive oil, minced garlic, cumin, chili powder, salt, and black pepper.
2. Place flank steak in a ziplock bag and pour marinade over the steak. Seal the bag and massage the marinade into the steak. Refrigerate for at least 2 hours, or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Remove steak from the marinade and discard the excess marinade.
5. Grill steak for 4-5 minutes per side, or until desired doneness is reached. Let the steak rest for 5 minutes before slicing thinly against the grain.
6. Heat tortillas on the grill for 30 seconds per side.
7. Assemble tacos by placing sliced steak on each tortilla, and topping with diced onion and chopped cilantro. Serve with lime wedges.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
Makes 8 tacos
Nutritional information:
Calories: 240
Fat: 11g
Carbohydrates: 16g
Protein: 20g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Cholula hot sauce can be substituted with any hot sauce of your choice.
- Corn tortillas can be substituted with flour tortillas.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Top with crumbled queso fresco or shredded cheese.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Make sure to let the steak rest before slicing to allow the juices to redistribute.
- Double the recipe for a larger crowd.
- Use leftover steak for salads or sandwiches.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat steak in a skillet over medium heat until warmed through.
Presentation ideas:
Serve tacos on a platter with lime wedges and a sprinkle of chopped cilantro.
Garnishes:
Garnish with additional chopped cilantro and lime wedges.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans.
Troubleshooting advice:
- If the steak is too thick, butterfly it before marinating to ensure even cooking.
- If the grill or grill pan is too hot, the marinade may burn. Adjust the heat as needed.
Food safety advice:
- Make sure to marinate the steak in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the steak reaches an internal temperature of 145°F.
Food history:
Tacos originated in Mexico and have become a popular dish worldwide. The use of hot sauce in marinades is a common practice in Mexican cuisine.
Flavor profiles:
Spicy, tangy, savory.
Serving suggestions:
Serve with a cold beer or margarita.
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Region: Mexican