Chipotle steak tacos with lime crema
Chipotle steak tacos are seared sirloin rubbed with smoky chilies, tucked into warm tortillas with crunchy cabbage. A cool lime crema and tangy red onion balance the heat. The whole meal takes 30 minutes. Everything is simple, fresh and bold, with plenty of crunch and smoke in each bite.
- 30 minTotal time
- 2Servings
- 690kcal / serving
- 40 gProtein
The science: why this works
Salting the steak before it cooks
The salt in the rub pulls moisture out of the steak, then the meat reabsorbs the salty liquid. Even 10 minutes helps season the surface and dry it a little, which means a better crust in the pan.
Learn: Salt meat early →A hot pan for a deep crust
High heat browns the steak's surface through the Maillard reaction, creating hundreds of savory flavor compounds. A heavy pan holds heat well, so the steak sears instead of steaming. A dry surface and a hot pan are the two keys to a good crust.
Learn: Sear with a dry, hot pan →Resting before slicing
Hot meat fibers squeeze juices toward the center. A 5-minute rest lets them relax and the juices spread back, so the slices stay moist. Slicing across the grain shortens the fibers for a tender bite.
Learn: Rest meat before cutting →Chipotle steak tacos with lime crema
30 minutes · 2 servings · Mexican · Main course
Ingredients
Makes 2 servings
- 300 gsirloin steak
- 1 tspchipotle powder
- 1 tspcumin
- 6small tortillas
- 80 gsour cream
- 1lime
- ½red onion, thinly sliced
- 150 gcabbage, shredded
- 1 handfulcilantro, chopped
- 1 tbspvegetable oil
- Salt
Method
Tips for the best result
- Pat the steak dry before the rub so it sears instead of steams.
- Use a thermometer: 145°F (63°C) is the USDA minimum, then rest for 3 minutes.
- Slice thinly against the grain, which means across the visible muscle lines.
Swaps
- Swap sirloin for flank or skirt steak, and slice thinly across the grain.
- Swap sour cream for plain Greek yogurt for a tangier, lighter crema.
- Swap cabbage for shredded lettuce for a softer crunch.
Storing and reheating
Store the steak, crema and toppings in separate containers in the fridge for 3 to 4 days. Reheat the sliced steak quickly in a hot pan until it reaches 165°F (74°C) so it does not overcook. Assemble the tacos fresh.
Chipotle steak tacos with lime crema: questions
What cut of steak is best for tacos?
Sirloin, flank and skirt steak are all great because they are flavorful and slice thin. Sirloin is easy to find and cooks in minutes. Always slice across the grain for tender bites.
Is chipotle powder very spicy?
Chipotle powder is moderately spicy with a strong smoky taste. The lime crema cools the heat. If you are sensitive to spice, use half the amount in the rub.
How do I warm tortillas without them cracking?
Warm them in a dry pan for about 20 seconds per side until soft and pliable. Stack them in a clean towel to keep them steamy. Cold, dry tortillas are the main cause of cracking.
