Smoky Chipotle Fajita Style Steak Tacos Step by Step Instructions:
The first step to making these Smoky Chipotle Fajita Style Steak Tacos is to whip up the Green Chile Aioli, so here’s what you’ll need: Salt, can of Diced Green Chiles, 2 Egg Yolks, Peanut Oil (or Canola or Olive Oil work), 1 Lemon, 2 Garlic Cloves, Honey, and Jalapeño Tabasco sauce (not pictured).
Start off by removing the skin from the garlic and mincing it using your desired method, and I love my garlic twist!
Then it’s time to blend away, so add 2 egg yolks, 2 tablespoons of the green chilis, minced garlic, the juice of half a lemon, 1/4 teaspoon of honey, 1/2 teaspoon of salt, and 1/2 to 1 tablespoon of jalapeño tabasco sauce.
Then blend for about 5 minutes.
Finally stream in the peanut oil as you blend until it’s nice and creamy. Then give the aioli a taste and add more salt or spice as needed. Transfer the green chile aioli to a bowl and refrigerate if you’re making it in advance.
Now it’s time to get the Smoky Chipotle Fajita Style Steak Tacos going. I also made Spanish rice and refried beans in advance, so you can make those in advance. (Can you tell that I like to make things in advance so the actual meal comes together in a snap?!) So here’s what you’ll need for the tacos: Chipotle Chili Powder, Smoked Paprika, 1 Red Pepper and 1 Green Pepper sliced thinly into bite-sized pieces, Roasted Corn (I’ll get to this in a moment), Olive Oil, Salt & Pepper, 1 Flank Steak (I think mine was just under a pound), 1 Avocado (optional), and your favorite tortillas or shells. If you’re looking for gluten free tortillas that behave pretty well, then I really liked this one from Mission.
I also roasted this corn in advance, and it really couldn’t be easier. I recently used this method in my Mexican Street Corn Shrimp Pasta recipe if you want to see the step by step photos, then click here. The gist of it is to heat a cast iron skillet over medium-high heat, then add a drained can of corn to the skillet in a single layer. Let the corn cook untouched for 3-5 minutes so that it starts to darken. Stir and let it continue to cook another 2 minutes. Remove the corn from the heat and transfer to a bowl. I like to just pop this in the microwave to keep it off the counter and from getting too cool until I’m ready for it.
Now it’s time to make the steak rub for our Smoky Chipotle Fajita Style Steak Tacos, so in a small bowl combine a teaspoon of olive oil, and then 1/4 teaspoon each of salt, pepper, chipotle chili powder, and smoked paprika.
Whisk until it’s well combined, and then you have your rub! So simple!
Then use your hands to spread the rub all over both sides of the flank steak.
Heat a pan over medium-high heat, then add the steak to the hot pan. A few tips here: You’ll need your stove exhaust and maybe open a window, because those spices can release a lot of flavor. Also I wanted my steak to be about medium-rare, so heat for 2-3 minutes per side, then use your meat thermometer to cook until the internal temp is 140 degrees.
Here is the steak as I’m flipping it, and continue checking that temp so you get it to your desired doneness. If you don’t want it medium rare, then google your level of doneness to see what temp you’re looking for.
Once the steak is at the right temp, transfer it to a cutting board and then let it rest for 10 minutes. #RestingSteakFace
Using the same pan, I wiped out the pan with a paper towel, and then add about a tablespoon of oil to it. Heat the pan over medium heat, so you can get the peppers going.
Add the peppers in a single layer and let them cook for about 3 minutes before stirring. Then give them a stir and continue the process until they start to blister just a little so you get that fajita-style look and flavor.
After 10 minutes, thinly slice your steak, and then cut into bite-sized pieces. So I may have snuck a few pieces here, because hot damn this steak tastes fab!
Here are the lovely peppers after they’ve cooked for about 5 minutes. That’s your final component to these Smoky Chipotle Fajita Style Steak Tacos, so put together your taco and enjoy. IF you want to make a wrap, then continue reading…
For fun I wanted to show you how I lay out my wrap, so you can build your own. I’ll put a layer of aioli on the bottom, then add layers much like I imagine I’d make a sushi roll. So start with a little rice along the top, then a row of steak, a row of corn, and then a row of peppers.
Add a little more aioli, because it’s the right thing to do along with some salsa, and fold it up! I like to add just a dab of aioli at the top of the tortilla, so that when I roll it up it’ll stay together. For fun, I’ll often bake it in the NuWave for 3 minutes, or you could pop it into an oven and broil it for a minute or two until the top browns just slightly. I can’t wait for you to try out these Smoky Chipotle Fajita Style Steak Tacos and then make them in whatever style you love. Also if you like these as a wrap, you’ll probably love this Southwest Fajita Chicken Wrap! So happy experimenting!!
Smoky Chipotle Fajita Style Steak Tacos
Ingredients
Steak Ingredients:
- Flank Steak 3/4 to 1 lb.
- 1 t. Olive Oil
- 1/4 t. Salt I used pink himalayan sea salt
- 1/4 t. Chipotle chili Powder
- 1/4 t. Smoked Paprika
- 1/4 t. ground pepper
Green Chile Aioli Ingredients:
- 2 Egg Yolks
- 2 cloves Garlic minced
- Juice of half a Lemon
- 1/4 t. Honey
- 1/2 t. Salt
- 2 T. Green Chiles
- 1/2 T. Jalapeno Tabasco
- 3/4 c. Peanut Oil
Taco Ingredients:
- 1 can Corn drained and roasted (I used a cast iron skillet cooking it for 5-6 minutes using the method here.)
- 1 T. Olive Oil
- 1 Red Bell Pepper sliced
- 1 Green Bell Pepper sliced
- Your favorite toppings: Avocado Spanish rice, Salsa, Refried Beans, Cheese, etc.
Instructions
- Green Chile Aioli: You can make a few things in advance such as Spanish rice, refried beans, and the green chile aioli. For the aioli, add all ingredients except the peanut oil to a blender, and blend for 5 seconds. Then stream in the peanut oil as you blend to help create a thick, smooth aioli. If you make this in advance, refrigerate until ready.
- Roasted Corn: Drain a can of corn. Then add the corn in a single layer to a cast iron skillet over medium-high heat. Let the corn cook untouched for 3-5 minutes or until it has browned. Then stir for another 1-2 minutes. Remove the corn from the heat. I like to make the corn first, transfer it to a bowl, and then pop it in the microwave and leave it there until I’m ready for it.
- Steak: Combine the olive oil, salt, pepper, chipotle chili powder, and smoked paprika in a small bowl and whisk well. Then use your hands to rub on both sides of your flank steak. Heat a nonstick pan over medium-high heat and cook it for 2-3 minutes until it has browned, then flip and cook another 2 minutes. For medium rare meat, use a meat thermometer to ensure the meat is at 140 degrees, then transfer it to a cutting board and let it rest for 10 minutes. Thinly slice the steak and then cut into bite-sized pieces.
- Fajita Style Peppers: Wipe out the pan you used for the steak, and then add 1 tablespoon of olive oil to the pan and heat over medium heat. Once the oil is hot, add the pepper in a single layer, and allow them to cook untouched for 3 minutes. Then stir and continue cooking another 2-3 minutes or until your peppers have great color on them.
- All of your components are now ready, so the adventure begins. Create your favorite taco or wrap with all of the ingredients. If you use a wrap, I definitely like to add a little rice and salsa to add body, and refried beans are also a great addition. Enjoy!
Notes
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