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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments. | 2. Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the "rawness" that corn tortillas have when they are straight out of the bag. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
skirt steak	2	lb		1858.6709	0.0	241.7179	91.2109
onion	1/4			16.0	3.736	0.44	0.04
garlic clove	2			-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	1	teaspoon		0.23	0.0367	0.0213	0.0052
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
chipotle pepper	1 -3			-	-	-	-
adobo sauce	2	teaspoons		-	-	-	-
corn tortilla			shredded sour lettuce	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.