Ingredients Jump to Instructions ↓

  1. 1 flank steak, trimmed of excess fat

  2. 1 cup pickled jalapenos, including the carrots and onions that come in the jar

  3. Salt and pepper

  4. 8 corn tortillas

  5. 1/4 cup white onion, coarsely chopped

  6. 1/4 cup cilantro leaves

  7. 2 tablespoons salsa de arbol

  8. 1 tablespoon canola oil , plus more, as needed

Instructions Jump to Ingredients ↑

  1. Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.

  2. Preheat the grill or broiler.

  3. Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.

  4. Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco


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