COPYCAT CHIPOTLE GRILLED STEAK SOFT TACOS

Copycat Chipotle Grilled Steak Soft Tacos image

Provided by EmKenBken

Categories Mexican

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 medium red onion, coarsely chopped
2 garlic cloves
1 (7 1/16 ounce) can chipotle chiles in adobo
1 tablespoon chili powder
3 tablespoons vegetable oil, divided
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
2 teaspoons red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
1 1/2 lbs chuck steaks, cut 2-inches thick, about 3 steaks
12 (6 inch) flour tortillas
2 cups monterey jack cheese, shredded
2 romaine lettuce hearts, shredded
2 cups salsa

Steps:

Marinade:.
To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili's), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.
Blend until completely smooth, add 1/2 cup water stirring to combine.
Place steak in a large non-reactive container, with enough room for the adobo sauce.
Pour sauce over steak, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; steak can be marinated for up to 2 days. Remove steak from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.
Cook Steak:.
In a large skillet over medium heat remaining 2 tablespoons oil. Add steak to the skillet and cook until underside is deep brown, about 4 minutes; turn and cook until the golden brown on the other side, another 4-5 minutes. Cook until the internal temperature of the steak reaches 135F (for rare) on a instant- read thermometer or 145F for medium rare.
Remove to a cutting board and tent with foil for 10 minutes. Slice into small pieces.
Assemble Tacos:.
Dividing evenly, mound tortillas with Copycat Chipotle Grilled Steak, Monterey jack cheese, shredded lettuce, Copycat Chipotle Fresh Tomato Salsa or desired toppings.