Tacos Árabes de Sirloin con Salsa Chipotle

Tacos Árabes de Sirloin con Salsa Chipotle ingredients

• 1 lb, trimmed and thinly s sirloin steak
• 2 tbsp white vinegar
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 tsp dried oregano (preferably Mexican)
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 peppers, plus 1 tbsp ado chipotle peppers in adobo sauce
• 1/2 cup canned diced tomatoes
• 1/4 medium, roughly chopped white onion
• 1 clove garlic
• 1 tbsp white vinegar
• 1/2 tsp sugar
• 1/4 tsp, or to taste kosher salt
• 1/4 cup water or chicken broth
• 8 count, or pita bread large flour tortillas (10-12 inch)
• 4 count lime wedges
• 1/4 cup (optional) chopped white onion
• 2 tbsp (optional) chopped fresh cilantro

How to make Tacos Árabes de Sirloin con Salsa Chipotle

1. Marinate the sirloin steak: In a large bowl, whisk together 2 tbsp white vinegar, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper to create the Árabe marinade. Add the 1 lb thinly sliced sirloin steak to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 20 minutes, or up to 2 hours, allowing the flavors to penetrate the meat.
2. Prepare the Salsa Chipotle: In a blender, combine 2 chipotle peppers in adobo sauce (plus 1 tbsp adobo sauce), 1/2 cup canned diced tomatoes, 1/4 roughly chopped white onion, 1 garlic clove, 1 tbsp white vinegar, 1/2 tsp sugar, 1/4 tsp kosher salt, and 1/4 cup water or chicken broth. Blend until completely smooth. Taste and adjust seasoning as needed.
3. Cook the sirloin steak: Heat a large cast-iron skillet or griddle over medium-high heat until very hot. Add the marinated sirloin steak in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, stirring frequently, until the steak is lightly browned and cooked through to your desired doneness. The edges should have a nice char.
4. Keep steak warm: Once cooked, transfer the steak to a plate and cover loosely with foil to keep warm while you cook the remaining batches and prepare the tortillas.
5. Warm the tortillas: Heat a separate dry skillet or comal over medium heat. Warm the 10-12 inch large flour tortillas (Pan Árabe style) one at a time for 30-60 seconds per side, until soft and pliable with a few browned spots. Stack them and keep them warm wrapped in a clean kitchen towel or foil.
6. Assemble the Tacos Árabes: Lay out a warm tortilla. Fill the center with a generous portion of the cooked sirloin steak. Traditional Tacos Árabes are served simply with the steak and salsa.
7. Serve: Drizzle a generous amount of the prepared Salsa Chipotle over the steak. Offer lime wedges, chopped white onion, and fresh cilantro on the side for optional garnishing. Fold the tortilla around the filling and serve immediately.

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