Recipes from Mexico :: Mexican Main Dishes Meat
2 beef flank steaks or top round steaks, cut 1 in. thick
4 green bell peppers, cut in half
2 med. onions, cut crosswise in half
2 Tbsp. olive oil
16 to 20 small flour tortillas, warmed
Chipotle Cream (see below)
Marinade and/or Sauce
1/2 c. olive oil
1/3 c. fresh lime juice
2 Tbsp. packed brown sugar
4 tsp. ground cumin
3 large cloves garlic, minced
1 1/2 tsp. dried oregano leaves, crushed
Chipotle Cream
1 1/2 (one and one-half) c. dairy sour cream
3 Tbsp. chopped fresh cilantro
1 Tbsp. adobo sauce from canned chipotle peppers
Combine marinade ingredients. Place steaks and marinade in food-safe plastic bag; turn to coat. Close bag; marinate in refrigerator 6 hours or overnight, turning occasionally.
Remove steaks from marinade; discard marinade. Brush peppers and onions with oil. Place steaks and vegetables on grid over med., ash-covered charcoal. Grill flank steaks, uncovered or without a lid, 17 to 21 mins. for med. doneness (top round steaks 16 to 18 mins. for med. rare), turning occasionally.
Grill peppers and onions 16 to 18 mins., turning occasionally; remove peppers and continue grilling onions 8 to 10 mins. or until crisp-tender.
Cut vegetables into strips; combine. Carve steaks across the grain into thin slices. Serve beef and vegetables in tortillas with Chipotle Cream. Makes 8 to 10 servings.
Chipotle Cream: Combine all ingredients in a bowl. Cover; refrigerate.
Makes about 1 1/2 (one and one-half) c..
