Chipotle Flank Steak Tacos with Salsa Verde

If you measure a recipe only in terms of how great the reward is for how little effort, that would make this one of the best taco recipes on our site. It’s proof that you don’t need a billion ingredients or a whole day’s worth of cooking time in order to make some authentic, taqueria-style tacos at home on short notice and with ingredients you probably already have in your pantry.

Chipotle Flank Steak Tacos with Salsa Verde

Because each of the few ingredients is given such a chance to shine, take a few extra moments for the little finishing details; homemade corn tortillas are a must, and if you can find tomatillos, a quick homemade salsa verde goes a long way to perk up the smoky flavors of the marinated meat.

This recipe can be adapted to use any cooking method you like; it works beautifully outside on the grill, but can just as easily be blasted under the broiler for a few minutes. Sliced against the grain, the flank steak comes out tender, and with tons of smoky chipotle flavor.

Chipotle Flank Steak Tacos with Salsa Verde
Makes 6-8 tacos


  • 1 flank steak, 1 to 1-1/2 pounds, cut in half into two large steaks
  • 4 cloves garlic, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 (7 oz) can chipotles in adobo sauce
  • Juice from two limes
  • 6-8 corn tortillas
  • Salsa verde, diced onion, chopped cilantro, sliced avocado, and sliced fresh jalapeno, for topping


Arrange flank steak in a single layer in a large, shallow bowl.

In the bowl of a food processor, combine garlic, onion, chipotles (with sauce), and lime juice. Pulse until smooth.

Cover flank steaks with marinade, turning steaks to coat on all sides. Cover with plastic wrap, and allow to marinate at room temperature for an hour.

Scrape off excess marinade, and cook over a grill or under a broiler until meat reaches an internal temperature of 130 degrees. Let rest for at least five minutes before slicing thinly across the grain. Fold into warm corn tortillas, and top with onions, jalapenos, cilantro, and salsa verde.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.

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