Ingredients
- 1⁄2 cup vegetable oil
- 1 yellow onion, thinly sliced
- 2 garlic cloves, chopped
- 1 jalapeño chili, seeded and minced
- 1 Tbs. chopped fresh oregano
- 1 tsp. ground cumin
- 1 Tbs. New Mexico chili powder
- 2 Tbs. chopped fresh cilantro
- 1 Tbs. tequila
- 1 1/2 tsp. salt
- 1 flank steak, 2 1/2 to 3 lb., trimmed of fat and silver skin
- 12 small corn tortillas
- 2 avocados, halved, pitted, peeled and thinly sliced Salsa for serving
Description
Flank Steak Is Marinated In A Robust Mixture That Includes New Mexico Chili Powder, Which Contributes Earthy Flavor, Hints Of Smoky Sweetness And Moderate Heat. After Grilling, The Steak Is Sliced Thinly, Tucked Inside Warm Corn Tortillas, And Topped Wit
Williams-Sonoma
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