How To Make Chipotle At Home | Carne Asada Tacos | Eitan Bernath

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chicken thighs

Sirloin is leaner, while chicken thighs are more budget-friendly.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain offers more fiber, while flour tortillas are often cheaper.

Start with skirt steak in a bowl for the marinade.

Add orange juice to the bowl.

Squeeze in the juice of 3 large limes (or 4 normal-sized limes).

Add chopped garlic to the marinade.

Add chopped cilantro to the marinade.

Pour in olive oil.

Add a touch of cumin and chipotle powder for flavor.

Massage the marinade into the meat to ensure it's fully coated.

Cover the bowl with plastic wrap and marinate in the fridge for at least 2 hours (overnight is ideal).

Prepare pico de gallo by adding chopped tomatoes to a bowl.

Add diced jalapenos to the tomatoes.

Add chopped garlic to the bowl.

Add chopped cilantro and the zest and juice of a lime.

Season with salt and freshly cracked pepper.

Add diced white onion and stir until fully combined.

For guacamole, scoop out avocados into a bowl.

Add chopped cilantro, diced jalapenos, and diced red onion to the avocados.

Season with salt and freshly cracked pepper.

Squeeze in lime juice and mash with a whisk for desired consistency.

Prepare cilantro lime rice by adding cooked white rice to a bowl.

Add chopped cilantro and squeeze in lime juice, then stir to combine.

Heat a cast iron skillet over high heat without adding oil (the marinade has oil).

Cook the marinated steak in the skillet, searing on both sides until medium rare.

Slice the cooked steak into strips, then cut into cubes for easy taco assembly.

Toast the corn tortillas over an open flame for added flavor.

Assemble the tacos with the cubed steak, pico de gallo, guacamole, and any additional toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary