Welcome to another round of Taco Tuesday, my friends! Today we’re having chipotle steak tacos, with a smoky cherry salsa. On a recent grocery trip, I noticed that cherries were on sale for $.97 a pound, which felt like a steal! I obviously bought several pounds and, in between eating them by the handful, tried to work them into a few new recipes. I already love peach, mango, and pineapple salsas, so a cherry salsa seemed like an obvious choice.
When I was thinking about salsa, I knew that I wanted the cherries to stay chunky, like a pico de gallo. My normal pico has tomatoes, jalepenos, red onions and lime juice. After I swapped out the tomatoes for cherries, I also decided to swap chipotles for the jalepenos, to match the chipotles in the steak marinade. I kept the onion and the cilantro, and I think it turned out really delicious! It was unexpectedly spicy, and not too sweet. Even Evan, who is usually irrationally opposed to fruits with meat, agreed that it worked really well in these tacos!
Chipotle Steak Tacos with Spicy Cherry Salsa
– ½ red onion
– 3 chipotles in adobo
– 2 cloves of garlic
– ¼ cup cilantro
– Lime, halved
– 2 tbsp oil
– 1 pound of flank or flat iron steak
– 1 cup of chopped cherries, or about 2 cups whole
– ½ cabbage
– 8 oz Monterey cheese
– ½ red pepper
– ½ yellow pepper
– ½ sweet onion
– 8 Corn tortillas
Usually, it’s much easier to prepare all of the ingredients before you start cooking. For this recipe, though, I made the marinade and let the steak settle in that while I worked on everything else. That way, I wasn’t waiting on the steak. If you were so inclined, though, you could prepare everything in advance and let the steak marinade while you do other things, like laundry or watch real housewives or go to work. You do you 🙂
Prepare the marinade: mince the onion and chipotles, and add half of each to a one gallon freezer bag (one that will tightly seal). Small the garlic cloves, and add those. Chop the cilantro, and add half of it to the bag. Juice one half of the lime directly into the bag. Add the oil and a sprinkle of kosher salt, and smoosh around to mix. Add the steak to the bag, toss a few times to coat, and set aside while you prepare everything else.
Prepare the salsa: Pit and roughly chop the cherries. In a medium bowl, combine the chopped cherries, and the other halves of the chopped onions, chipotles, and cilantro. Juice the other lime half, add a sprinkle of kosher salt to taste, and mix. Set aside.
Prepare taco toppings: shred the cabbage half, place in a colander, sprinkle liberally with salt, and set aside. Shred the cheese. Slice the peppers and onions, sprinkle with salt and saute on medium heat in a bit of olive oil until softened. Rinse the cabbage thoroughly, and drain well.
Prepare steak and tortillas: Heat grill to medium high, and grill steak about 4-5 minutes per side (this will give you a medium-medium well steak, which is how Evan prefers it). Remove the steak from grill, and let rest while you prepare the tortillas. Last week, we fried and baked our corn tortillas. This week, we sprayed with a little olive oil and grilled them, and loved how they turned out! They weren’t crunchy, like last week, but they didn’t fall apart, the way uncooked tortillas sometimes do. Grill the tortillas for a minute or so on each side, until they have a bit of color. When these are ready, slice the steak thinly against the grain and move on to assembly!
Assemble the tacos: Tortillas. Steak. Cheese. Peppers and Onions. Salsa. Cabbage. You know the drill 🙂 The salsa keeps these tacos spicy and bright, and the cabbage keeps them crunchy. I hope you all enjoy!