Chipotle Carne Asada Tacos

Prep: 30 mins      Total: 2 hours 30 mins      Yield: 6 – 8 servings


• 3 tbsp. olive oil

• 2 tbsp. adobo sauce (from a can of chipotles)

• 1 tbsp. maple syrup

• 1 tbsp. Worcestershire sauce

• 1 tsp. dried oregano

• 1 tsp. kosher salt, plus more to taste

• 1/2 tsp. ground cumin

• 1/4 tsp. black pepper

• 1 2- to 2½-pound flank steak

• 12 to 14 small corn or flour tortillas, warmed

• Chopped white onion, guacamole, and pico de gallo, for topping



1. In a medium bowl, blend olive oil, adobo sauce, maple syrup, Worcestershire sauce, oregano, salt, cumin, and pepper.

2. Place the flank steak in a large resealable plastic bag and pour in the marinade, tossing to combine. Seal and refrigerate for at least 2 hours.

3. Preheat VENTRAY Electric Grill to medium high. Remove the steak from the marinade and grill for medium rare, 4 to 5 minutes per side. Remove to a cutting board and let rest 5 minutes.

4. Thinly slice the steak, Season with salt to taste.

5. Serve in tortillas and top with chopped white onion, guacamole, and pico de gallo.


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