Description
These Steak Tacos with Creamy Chipotle Sauce feature juicy grilled skirt or flank steak seasoned with a smoky dry rub, topped with melty Oaxaca cheese, raw onion, fresh cilantro, and a zesty homemade chipotle crema. Served on warm, charred corn tortillas, these tacos deliver a perfect balance of smoky, spicy, creamy, and fresh flavors in every bite.
Ingredients
Steak and Dry Rub
- 1 ½ lbs skirt steak or flank steak
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
Chipotle Sauce
- ½ cup sour cream or Mexican crema
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce
- 1 tbsp lime juice
- 1 tsp honey
- Pinch of salt
Assembly
- 12 small corn tortillas
- 1 cup shredded Oaxaca cheese
- ½ cup finely diced raw white onion
- ½ cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Prepare the dry rub: In a small bowl, mix together chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), kosher salt, and black pepper until well combined.
- Season the steak: Pat the steak dry with paper towels. Rub olive oil evenly over both sides of the steak, then coat generously with the dry rub, pressing the spices into the meat. Let it rest at room temperature for 15-20 minutes to absorb the flavors.
- Make the chipotle sauce: In a bowl, combine sour cream or Mexican crema, minced chipotle peppers, adobo sauce, lime juice, honey, and a pinch of salt. Whisk until smooth and refrigerate until ready to serve to allow the flavors to meld.
- Preheat cooking surface: Preheat your grill or a cast iron skillet over high heat for 10-15 minutes until very hot to ensure a good sear on the steak.
- Cook the steak: Sear the steak for 3-4 minutes on each side without moving it to develop a crust. Cook to medium-rare, aiming for an internal temperature of 130-135°F (54-57°C).
- Rest the steak: Remove the steak from the heat and let it rest loosely covered with foil for 5-10 minutes to keep juices inside.
- Slice the steak: Cut the steak into thin slices against the grain at a slight angle for maximum tenderness.
- Char the tortillas: Over a gas flame or on the hot cast iron skillet, char the corn tortillas for 30-45 seconds each side until you see scattered black spots. Stack them in a towel to keep warm and pliable.
- Assemble the tacos: Use two overlapped tortillas per taco for better structure. Layer on sliced steak, shredded Oaxaca cheese, diced raw white onion, and chopped fresh cilantro.
- Add sauce and serve: Drizzle each taco generously with the creamy chipotle sauce. Serve immediately with lime wedges on the side for squeezing.
Notes
- Slice the steak against the grain to ensure tender bites.
- The chipotle sauce can be made ahead of time; flavors improve when refrigerated overnight.
- Oaxaca cheese melts beautifully, but mozzarella can be substituted if unavailable.
- Using two tortillas per taco helps hold the filling better and prevents tearing.
