To recap: I’m loving my newly purchased cookbook 6 Ingredient Solutions by Americas Test Kitchen. It fills a real need for me. Despite being a food blogger I have nights where I just can’t seem to get dinner on the table. (I feel like I might not be alone on this one.) This cookbook has really helped me out with this one with great ideas that are quick and easy but not boring. In fact I was so pleased when I tried my first recipe I decided to do a week of recipes from 6 Ingredients. Though since I’m a food blogger I couldn’t just leave well enough alone and try the recipes as is… I tweaked and played. So now I’m sharing with you my thoughts on the original recipes and my adaptations. So…
Day Four: Spicy Chipotle Steak Soft Tacos– The original recipe called for: a can of chipotle chilies in adobo sauce, flank steak, red onion, flour tortillas, avocados, cilantro.
- This is another recipe that I was really excited about right off the bat. I’ve been on a low grade but long running soft taco kick. I particularly have a thing for fish tacos, but who doesn’t love steak tacos, am I right? Woo! This recipe sounded absolutely perfect to me as is. I adore chipotle flavored anything, and adobo sauce has an awesome heat. Avocados are pretty high on my love list as well. The original goal of the recipe was to make a very simple taco, that really packs a flavor punch. I think the combo of ingredients the recipe hits on will really do just that. But here’s the problem: my husband can’t eat or doesn’t like about half the ingredients in the recipe. Though he actually loves spicy food, he deals with acid reflux and just can’t eat things like chipotles and adobo anymore. (You might have noticed I’m always adding Sriacha to my food, this is why.) Unfortunately avocados also seem to set of my husband’s reflux. He isn’t a giant fan of uncooked onion. (Actually I have to admit it’s not my favorite either. Though I can deal in a taco.) And he can’t stand cilantro. I really need a dinner everyone in my family can eat. So despite the near perfection of the original recipe I’m going to have to adapt.
- What I actually used in my version: chipotle (the powdered spice not the whole chili), lime juice, soy sauce, flank steak pre cut into strips, white corn tortillas, bell peppers, and yellow onion. I went for chipotle powder to season my meat, it’s not at powerful as the chilies in adobo, but still does have some of that smoky flavor, without quite so much heat. I added lime juice and soy sauce to enhance the flavor of the meat since I was loosing something with dropping the adobo. I substituted corn tortillas just because I love em. The bell peppers with yellow onion (cooked) became a stand in for the avocado, my husband can eat them, and are a traditional accompaniment to steak when making fajitas.
- The results: very good. Despite the fact that I changed the topping for the tacos I really enjoyed these. Though I certainly wouldn’t mind em with avocados too. The recipe was quick, easy, and tasty. The flavor was good without being too spicy. My husband and boys were all happy as was I. This one will become a regular in our dinner rotation and hopefully yours as well, give em’ a try!
- 1 and 1/2 lb. flank steak, cut into thin strips.
- a splash of lime juice
- a splash of soy sauce
- chipotle powder to taste
- 3 green bell peppers cut into strips
- 1 yellow onion cut into strips
- 12 corn tortillas
- spray oil
- 1. On the stove heat a ridged grill pan to medium high heat. While pan is heating add lime juice and soy sauce to a bowl. Add the flank steak strips, and stir to coat. Season with chipotle powder to taste. Set aside.
- 2. When the pan is hot add the strips of bell pepper and onion. Sear the vegetables, and then push to one side of the pan to soften further, stiring regularly to prevent burning.
- 3. Take the tortillas, and spray one side lightly with oil. Using the open space very quickly grill each tortilla, removing after seeing grill marks on the side facing the heat. (1-2 minutes) Set tortillas aside on a serving platter.
- 4. Add the meat to the pan and sear. Turn the meat after a minute or so to sear the opposite side. The meat will cook through very quickly (3-4 minutes) since it has been pre-sliced. Do not over cook, or the meat will dry out. Remove the meat from the heat and add to serving platter as soon as it is cooked. Remove the vegetables immediately following the meat and add to serving platter.
- 5. Serve immediately while meat and vegetables are hot.
- It works well to have each individual make their own tacos right from the serving platter.