Pioneer Woman Chipotle Carne Asada Tacos

Pioneer Woman chipotle carne asada tacos are an easy dinner made with flank steak, smoky adobo sauce and maple syrup, ready in 2 hours 30 minutes. This make-ahead grilled steak taco recipe fits Taco Tuesday, Cinco de Mayo and summer cookouts, since the marinade does the work for you.

Let the steak marinate for at least 2 hours, because that is when the adobo, maple syrup and Worcestershire soak into the meat. Skip it and the beef tastes plain next to all those toppings.

A little maple syrup balances the smoky heat of the adobo sauce and helps the steak brown on the grill. Slicing the steak thinly against the grain keeps each taco tender instead of chewy.

Pioneer Woman Chipotle Carne Asada Tacos

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

380

kcal

Marinated flank steak chars on a hot grill, then gets sliced thin and piled into warm tortillas. Every bite is smoky and a little sweet, with cool guacamole and pico de gallo on top.

Ingredients

• 3 tbsp. olive oil
  

• 2 tbsp. adobo sauce (from a can of chipotles)
  

• 1 tbsp. maple syrup
  

• 1 tbsp. Worcestershire sauce
  

• 1 tsp. dried oregano
  

• 1 tsp. kosher salt, plus more to taste
  

• 1/2 tsp. ground cumin
  

• 1/4 tsp. black pepper
  

• 1 2- to 2 1/2-pound flank steak
  

• 12 to 14 small corn or flour tortillas, warmed
  

• Chopped white onion, guacamole and pico de gallo, for topping
  

Directions

• Make the marinade: Whisk 3 tablespoons olive oil, 2 tablespoons adobo sauce, 1 tablespoon maple syrup, 1 tablespoon Worcestershire sauce, 1 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon cumin and 1/4 teaspoon pepper in a bowl. Mix until the marinade looks smooth and evenly dark red.
• Marinate the steak: Place the flank steak in a large resealable plastic bag and pour in the marinade, then toss to coat. Seal it and refrigerate for at least 2 hours or overnight, so the flavor goes deep.
• Heat the grill: Preheat a grill or grill pan to medium high. Take the steak out of the marinade once the grates are hot.
• Grill the steak: Grill the steak for 4 to 5 minutes per side, until a thermometer inserted sideways into the center reads 125°F for medium rare. Then move it to a cutting board.
• Rest the meat: Let the steak rest for 5 minutes before you cut it. That keeps the juices in the meat instead of on the board.
• Slice against the grain: Thinly slice the steak against the grain, then season it with a pinch of salt to taste. Short, thin slices keep the meat tender in a taco.
• Build the tacos: Warm 12 to 14 small corn or flour tortillas and fill each one with sliced steak. Top with chopped white onion, guacamole and pico de gallo, then serve right away.

Tools for this recipe

• ThermoPro instant-read thermometer, Lodge 10.5-inch square cast iron grill pan, OXO 12-inch locking tongs, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use skirt steak instead of flank steak?

Skirt steak works well because it takes a marinade just as fast and cooks quickly on a hot grill. It is thinner, so watch it closely and cut the time per side to a few minutes.

How long do leftover carne asada tacos keep?

Store the sliced steak in an airtight container in the fridge for about 3 days. Keep the tortillas and toppings separate, then reheat the meat briefly in a hot skillet so it doesn't dry out.

Can I marinate the steak overnight?

Yes, the recipe says you can marinate it overnight, which makes dinner easier. Just keep the bag sealed and cold in the fridge until the grill is ready.

What if I don't have a grill?

A grill pan on the stovetop works just as well, as the recipe notes. A heavy cast iron skillet over medium-high heat will also give you a good sear.

What is the most common mistake with carne asada?

Slicing the steak with the grain is the biggest one, because it makes the meat chewy even when it is cooked nicely. Always cut across the lines of the muscle, in thin slices.