Ingredients (Serves 4-6)

For the Steak:

  • 1 ½ lbs skirt steak
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • Juice of 1 lime

For the Elote (Street Corn Salad):

  • 4 ears fresh corn, husked (or 3 cups frozen corn, thawed)
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ¼ cup chopped fresh cilantro
  • ½ cup crumbled cotija cheese
  • ¼ tsp kosher salt
  • ¼ tsp black pepper

For the Chipotle Crema:

  • ½ cup sour cream
  • 2 tbsp mayonnaise
  • 1-2 chipotle peppers in adobo sauce, finely chopped (adjust for spice preference)
  • 1 tbsp lime juice
  • ¼ tsp kosher salt

For Assembly:

  • 8-10 small corn or flour tortillas
  • ½ cup crumbled cotija cheese (for topping)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Equipment:

  • Grill or grill pan
  • Large skillet
  • Mixing bowls
  • Tongs
  • Sharp knife

Instructions

Step 1: Marinate the Steak

  1. In a small bowl, combine olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, pepper, and lime juice to make the marinade.
  2. Place the skirt steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Seal or cover and refrigerate for at least 30 minutes (up to 2 hours for best flavor).

Step 2: Prepare the Chipotle Crema

  1. In a small bowl, mix sour cream, mayonnaise, chopped chipotle peppers, lime juice, and salt until smooth.
  2. Taste and adjust seasoning or spice level as needed. Cover and refrigerate until ready to use.

Step 3: Make the Elote (Street Corn Salad)

  1. Preheat a grill or large skillet over medium-high heat. If using fresh corn, grill the ears for 8-10 minutes, turning occasionally, until lightly charred. Let cool slightly, then cut kernels off the cob. If using frozen corn, heat a skillet over medium-high, add a drizzle of olive oil, and sauté corn for 5-7 minutes until slightly golden.
  2. In a large bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cilantro, cotija cheese, salt, and pepper. Mix well. Taste and adjust seasoning. Set aside.

Step 4: Grill the Steak

  1. Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates or pan.
  2. Remove the steak from the marinade, letting excess drip off. Grill for 3-4 minutes per side for medium-rare (135°F/57°C internal temperature). Adjust cooking time for desired doneness.
  3. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain.

Step 5: Warm the Tortillas

  1. On the grill or in a dry skillet over medium heat, warm tortillas for 20-30 seconds per side until soft and pliable. Keep warm in a clean kitchen towel.

Step 6: Assemble the Tacos

  1. Place a few slices of grilled steak on each tortilla.
  2. Top with a generous spoonful of elote salad.
  3. Drizzle with chipotle crema and sprinkle with extra cotija cheese.
  4. Garnish with chopped cilantro and serve with lime wedges on the side.

Serving Suggestions

  • Serve immediately with extra lime wedges for squeezing.
  • Pair with Mexican rice, refried beans, or a side of guacamole for a complete meal.

Tips

  • For spicier tacos, add more chipotle peppers to the crema or sprinkle with cayenne pepper.
  • If skirt steak is unavailable, flank steak or sirloin can be substituted.
  • For a vegetarian version, replace steak with grilled portobello mushrooms.

Nutritional Information (Per Serving, Approx.)

  • Calories: 450-500 kcal
  • Protein: 28g
  • Fat: 25g
  • Carbohydrates: 30g

Enjoy your vibrant and flavorful Steak Elote Tacos!