Receta de tacos de ternera a la parrilla

Ingredientes

• 1 cup freshly squeezed orange juice
• 2 cloves garlic (, peeled)
• 2 chipotle peppers plus 2 tablespoons adobo sauce from the can
• 1/2 cup cilantro leaves and stems
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1 1/2 pounds flat iron steak
• Corn tortillas (, lightly toasted on the grill )
• Sliced avocado (, for topping)
• Chopped tomato (, for topping)
• Chopped onion (, for topping)
• Chopped cilantro leaves (, for topping)

Preparación

1. 1

   Make the marinade. Add the orange juice, garlic cloves, chipotle peppers and adobo sauce, cilantro, cumin, cinnamon and kosher salt into a blender. Puree until smooth.

2. 2

   Marinate the steak. Poke holes in the steak with a large knife, taking care to make the holes with the grain. Add the steak to a gallon size freezer bag along with the marinade. Seal the bag and refrigerate for 1 hour (up to overnight).

3. 3

   Let the steak come to room temperature before grilling. This will take 15 to 20 minutes. Meanwhile, oil the grill grates with grapeseed oil and preheat it on high heat.

4. 4

   Grill the steak. Just before adding the steaks, reduce the heat to medium-high. Add the steaks and grill for 5 to 10 minutes on each side, or until cooked to desired doneness.

5. 5

   Rest. Allow the steak to rest on a platter, covered with foil, for 10 minutes before cutting.

6. 6

   Toast the tortillas, then assemble. Warm the tortillas over a gas flame or on the grill. Assemble the tacos with sliced avocado, chopped onion, tomatoes, cilantro, queso fresco, and a squeeze of grilled limes or sliced jalapeño if you like.