Mission Organics® White Corn Tortillas
½ cup fresh cilantro
½ cup parsley
½ tbsp red pepper flakes
1 tsp kosher salt
2 tbsp olive oil
1 tbsp white vinegar
1 chopped chipotle in adobo, canned
2 tbsp onion, roughly chopped
1 lime, juiced
1 organic flank steak, about 3/4 pound, fat removed
Salt, to season steak
1 tbsp olive oil
1 tbsp minced garlic
½ onion, thinly sliced (optional)
2 tsp cilantro, roughly chopped (optional)
- Make chipotle chimichurri sauce by placing cilantro, parsley, red pepper flakes, kosher salt, 2 tbsp olive oil, white vinegar, chipotle in adobo, onion, and lime juice in food processor and process until smooth.
- Season the steak with salt on both sides. Heat 1 tbsp olive oil over medium-high heat in medium non-stick skillet. Add the flank steak and cook as desired (about 3–4 mins per side for medium rare). Transfer steak to cutting board and slice across the grain.
- Warm tortillas for 10–15 seconds on each side on an ungreased pan, then assemble tacos by layering steak and topping with chimichurri sauce.
- Garnish with sliced red onions and cilantro, if desired.
20 Minutes – Makes 4 Tacos