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For a while now, my husband and I have been looking to move out of California. However in the case that it ever does come to fruition, I made it my life’s mission to master the art of Mexican cuisine. Growing up in southern California, Mexican food is just something I cannot live without. Trust me, I have tried, and it is not physically possible.
Chipotles in adobo sauce add one of my favorite flavor profiles ever. The chiles add a depth of smoky heat to any dishes. I will often add a pepper or two to chicken dishes and even pasta dishes. One of my favorite recipes is a chipotle white sauce with grilled peppers, shrimp and pasta. It is fantastic! Needless to say, whenever I am at Walmart, I always pick up a few extra cans of La Morena products (found in the hispanic food isle) to have on hand.
I was having people over this past weekend and I wanted to make something fresh and delicious. Skirt steak or flap meat are a few of my favorite cuts to prepare for a crowd. They soak up the marinade perfectly and cook on the grill quickly. For this marinade I wanted to add the smokiness of the chipotle peppers but also add a bit acidity from the pickled peppers to tone done the spiciness. Added with a few other ingredients such as onions, garlic, cumin, etc., this marinade turned out perfect and is definitely worth adding to my recipe collection.
I also made a fresh mango salsa to add on top of the meat. I cannot even begin to tell you how perfect the sweet, spicy, smoky flavor combination was! If you are a cranberry sauce and turkey kind of person, this is your perfect summer combination.
For the salsa I used a fresh mango, handful of cilantro, thinly sliced radishes for crunch, salt, and fresh lime juice. I also added in a few La Morena pickled jalapeños for spice and the acidity. It definitely toned down the sweetness of the mango slightly, and made it a bit more savory.
Latino inspired recipes are always bursting with flavors and are usually easy and quick to make, making them the perfect style meal for your next backyard BBQ!
- 1 cup onion , thinly sliced
- 2 chipotle chiles in adobo , minced
- 2 tablespoons garlic , peeled and minced
- 1 teaspoon finely diced pickled jalapeños
- 2 teaspoons ground cumin
- 2 teaspoons sea salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 2 lbs skirt steaks or flap meat
- 1 lime
- 1 large mango
- 1/4 cup diced onion
- 1/2 cup chopped cilantro
- 3 radishes , thinly sliced
- 1/4 teaspoon salt
- 1/2 lime
- 12 tortillas
- To create the marinade, place skirt steak in a large gallon sized freezer bag or a baking dish.
- Cover with thinly sliced onions.
- In a bowl, combine minced chipotle chiles, garlic, jalapeños, cumin, salt, chili powder, and paprika.
- Add olive oil and mix to create the marinade.
- Pour over steaks and turn the steaks to fully coat.
- Cover with plastic wrap and place in the refrigerator for at least 30 minutes but preferably at least an hour.
- While steak is marinating, make the salsa.
- Peel and dice mango.
- Mix mango with onion, cilantro, radishes, and salt.
- Squeeze lime over salsa and toss to combine.
- Cover and refrigerate until ready to serve.
- To make the steak, heat grill to high.
- Once hot, place the steaks on the grill. Cook for 4-5 minutes on each side.
- Remove from grill and slice against the grain.
- Serve with mango salsa and tortillas.