Serious Eats: Recipes
Dinner Tonight: Chipotle Beef Tacos
After Nick praised Rick Bayless so thoroughly yesterday as the most reliable authority on Mexican cuisine, I hungrily went straight to my copy of Mexican Everyday in search of a recipe for dinner. It is his most accessible book, full of straightforward recipes that don't require too-unusual ingredients.
That's definitely the case with this lovely recipe, which calls for a can of chipotle chiles in adobo sauce to be blended into a marinade for skirt steak (nothing else needs to be added). After brushing this on the steak, the steak is seared in a pan and served with caramelized onions, then doused in a quick salsa of blended charred tomatillos, garlic, and a couple of chipotle chiles. The acidity of the tomatillos lends the salsa a clean, bright flavor, while the smoky charred flavors mingle with the chipotle. Wrapped up in a warm tortilla, it's hard to beat a combination like this.
My only addition was a little chopped onion and cilantro, because I love a little crunch in my tacos.