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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.