Chipotle steak tacos are made with steak marinated in chipotle peppers in adobo, then cooked and served in tortillas.
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This Chipotle steak tacos recipe uses canned chipotle peppers for a quick marinade, so you get bold flavor without much prep. The steak cooks fast on the grill and is perfect for Cinco de Mayo or an easy taco night at home.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Skirt steak: Use the thinner outer skirt steak, which is the most tender and usually comes trimmed of the white membrane and surface fat.
- Can Chipotle peppers in adobo: Add smoke and spice that flavor the entire steak.
- Corn tortillas: Hold the filling and provide structure for tacos.
How to Make Chipotle Steak Tacos
Note: Full instructions are provided in the recipe card below.
- Preheat a gas grill or grill pan to medium heat, or prepare a charcoal grill and let the coals burn until evenly hot.
- Add the canned chiles with their sauce to a blender or food processor and blend until smooth to create a quick marinade.
- Brush the steak generously with the mixture, reserving any extra for later use in the refrigerator.
- Lightly oil the grill grates or brush the steak with oil if needed. Place the steak over the hottest area of the grill.
- After a few minutes, check if it releases easily and has developed dark grill marks, then flip and cook the other side until done to your liking, about 3 minutes per side for medium.
- For best results, transfer the steak to a rack and let it rest for 5 to 10 minutes.
- Lightly coat the onion slices with oil and season with salt. Grill, turning occasionally, until soft and well browned, about 10 minutes. Transfer to a cutting board and cut into quarters.
- Slice the steak into roughly 3-inch lengths, then cut across the grain into thin ¼-inch strips.
- Combine with the grilled onions, taste, and adjust the seasoning with salt, and serve with warm tortillas, chopped cilantro, and salsa.
Hint: Always slice skirt steak against the grain to shorten muscle fibers and keep the meat tender.
Storage, Make Ahead, & Freezing
Storage: Store cooked steak in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Blend the chipotle marinade and refrigerate until ready to use.
Freezing: Not recommended.
Camila's Tips & Variations
- Steak is tough: Slice thinly and always cut against the grain.
- Meat sticks: Preheat the pan and lightly oil the surface.
- Warm tortillas: Place directly on the grill over medium heat for 20 to 30 seconds per side, until flexible.
Frequently Asked Questions
Why is my steak tough?
It was sliced with the grain or overcooked. Always cut against the grain and reduce cook time.
How do I keep the steak juicy?
High heat cooks fast. Let the meat rest so the juices stay inside.
Can I use a different cut of beef?
Yes, but adjust cooking time. Thicker cuts need longer, and thinner cuts need less.
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Recipe
Chipotle Steak Tacos
Ingredients
- 1 pound skirt steak , trimmed
- One 7-ounce can chipotle chiles en adobo
- 1 large white onion , sliced into rounds about ½-inch thick
- 1 bunch fresh cilantro leaves , chopped
- 3 tablespoons vegetable or olive oil (divided use)
- Sea or kosher salt
- 12 warm corn tortillas
- ¾ cup Chipotle Tomatillo Salsa , for serving
Instructions
- Preheat a gas grill or grill pan to medium heat, or prepare a charcoal grill and let the coals burn until evenly hot.
- Add the canned chiles with their sauce to a blender or food processor and blend until smooth to create a quick marinade.
- Brush the steak generously with the mixture, reserving any extra for later use in the refrigerator. Lightly oil the grill grates or brush the steak with oil if needed.
- Place the steak over the hottest area of the grill. After a few minutes, check if it releases easily and has developed dark grill marks, then flip and cook the other side until done to your liking, about 3 minutes per side for medium.
- For best results, transfer the steak to a rack and let it rest for 5 to 10 minutes.
- Lightly coat the onion slices with oil and season with salt. Grill, turning occasionally, until soft and well browned, about 10 minutes. Transfer to a cutting board and cut into quarters.
- Slice the steak into roughly 3-inch lengths, then cut across the grain into thin ¼-inch strips.
- Combine with the grilled onions, taste, and adjust the seasoning with salt, and serve with warm tortillas, chopped cilantro, and salsa.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
