Chipotle Skirt Steak Tacos with Smoky Tomatillo Salsa

Chipotle Skirt Steak Tacos with Smoky Tomatillo Salsa

1 Review
From: EatingWell Magazine, June 2019

Here's a pro tip from chef Rick Bayless, who shared this skirt steak taco recipe: puree a can of chipotles in adobo sauce and keep it in your fridge. Adobo is a vinegary tomato sauce, so along with the chipotles (smoked jalapeños), it becomes an all-purpose marinade that's spicy, smoky and salty, all in one. In this recipe you brush it on the steak before grilling but Bayless also does the same move on eggplant, chicken and fish. And having the sauce on hand means you're ready to whip up this easy grilled dinner at a moment's notice.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 8 ounces fresh tomatillos (about 5 medium), husked and rinsed
  • 3 large cloves garlic, unpeeled
  • 1 (7 ounce) can chipotles in adobo, divided
  • ¾ teaspoon salt, divided
  • 1 pound skirt steak, trimmed
  • 1 large white onion, sliced into rounds about ½ inch thick
  • 1 tablespoon extra-virgin olive oil
  • 12 corn tortillas, warmed
  • Fresh cilantro for garnish


  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Grill tomatillos, turning occasionally, until blackened and very soft, about 10 minutes total. Transfer to a baking sheet and let cool completely, about 15 minutes.
  3. Meanwhile, cook garlic in a small dry skillet over medium heat, turning occasionally, until blackened in spots and soft, about 10 minutes. Transfer to a plate. When cool enough to handle, remove the papery skins.
  4. Scrape the tomatillos and any juices into a mini food processor. Add the garlic, 3 chipotles and ¼ teaspoon salt. Pulse until coarsely pureed. Transfer to a bowl and set aside.
  5. Puree the remaining chipotles and the adobo sauce in the food processor. Brush steak with the puree and sprinkle with ¼ teaspoon salt. Brush onion with oil and sprinkle with the remaining ¼ teaspoon salt.
  6. Oil the grill rack. Grill the onion rounds, turning occasionally, until golden and soft, about 10 minutes. Grill the steak, turning once, until an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, about 3 minutes per side.
  7. Transfer the steak and onion to a cutting board and let rest for 5 minutes. Coarsely chop the onion and slice the steak against the grain. Serve the steak and onion in tortillas with the reserved salsa and cilantro, if desired.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 337 calories; 16 g fat(3 g sat); 4 g fiber; 29 g carbohydrates; 19 g protein; 13 mcg folate; 49 mg cholesterol; 3 g sugars; 0 g added sugars; 194 IU vitamin A; 7 mg vitamin C; 27 mg calcium; 2 mg iron; 497 mg sodium; 423 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 1½ fat, 1½ starch, 1½ vegetable

Reviews 1

August 06, 2019
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By: Becky
Super delicious however the salsa is super hot, at least for me! My husband loved it and poured it on everything. What is not to love about tacos!
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