Ingredients

• 1 can chipotle peppers in adobo sauce
• Juice of 2 limes, divided
• 2 tablespoons honey
• 2 tablespoons Worcestershire
• 1 1/2 teaspoons Mexican oregano
• 4 cloves garlic, finely chopped
• 1/4 cup vegetable oil
• 1 1/2-2 pounds flank steak or top round (sometimes labeled as London Broil), 1-inch thick
• Kosher salt and coarse black pepper
• 16 soft taco-size good-quality (look for a small producer or "handmade" on label) corn or flour tortillas, charred

Mix and match toppings for tacos:

• Corn, scraped fresh from cob then charred in butter or oil over high heat
• Hot pickled vegetables, such as giardiniera, drained and chopped
• Hot pickled jalapeño rings
• Crumbled Queso Fresco or Cotija cheese
• Cilantro leaves
• Thinly sliced red onion
• Shredded cabbage
• Diced ripe tomatoes
• Sliced avocado dressed with lemon or lime juice and salt

Description

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