Chipolte Steak Tacos with Black Bean Corn Relish


I am going to separate this into several sections.  First being the steak.  You will want to marinate this for at least a couple of hours.  Overnight if possible.  This will serve four.


  • 2 lbs flank steak
  • 1 can chipoltes in adobo sauce
  • 2 limes; juiced
  • 1 tablespoon cumin
  • 1 tablespoon olive oil
  • 3 tablespoons honey

In a blender or food processor, combine all the ingredients except the steak.  Thinly slice your flank steak.  (this allows your marinade to really get into the meat),  refrigerate.


008Black bean and corn relish

  • 1 can black beans (reduced sodium is best), rinsed
  • 1 cup white corn, frozen (rinse and let come to room temperature)
  • 1\2 cup chopped grape tomatoes
  • 1\2 cup red onion, diced
  • 1\2 cup crumbled queso fresco
  • 1\4 cup cilantro leaves
  • 2 tablespoons garlic (minced or dried)
  • 1 tablespoon cumin
  • 1 lime; juiced

Combine all the ingredients and store in the refrigerator till needed.  You can make this the night before or right before you cook the steak.



These are awesome.  Yellow corn tortillas pair well with steak.

015Before cooking your steak.  Allow the meat to come to room temperature if you are going to grill it.  You can also lay the strips out on a cookie sheet and broil them.  Letting the edges brown up some.

I grill my tortillas, getting a nice char mark on them.  Super tasty that way.




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