• Level:Intermediate
  • Total: 36 min
  • Prep: 15 min
  • Inactive: 1 min
  • Cook: 20 min

  • Yield:4 servings
  • Nutrition Info


1 flank steak, trimmed of excess fat

1 cup pickled jalapenos, including the carrots and onions that come in the jar

Salt and pepper

8 corn tortillas

1/4 cup white onion, coarsely chopped

1/4 cup cilantro leaves

2 tablespoons salsa de arbol

1 tablespoon canola oil, plus more, as needed


  1. Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour. 
  2. Preheat the grill or broiler. 
  3. Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces. 
  4. Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.

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