Chipotle beef tacos with caramelized onions (Tacos de carne asada enchipotlada) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 194) by Rick Bayless and Deann Groen Bayless

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Accompaniments: Smoky chipotle salsa with pan-roasted tomatillos (Salsa de chipotle con tomate verde asado)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef flank steaks for beef skirt steaks. See recipe for variations.

  • NJChicaa on January 24, 2018

    These tacos were pretty bland to us. I wouldn’t make them again.

  • Delys77 on May 17, 2013

    Pg. 194 These were exceedingly simple to make and quite tasty. The adobo in the rub and the salsa give the dish a smoky flavour that is a great compliment to the beef and the onions. I liked the slightly crunchy yet browned onions, and loved the salsa that is suggested as an accompaniment. I would suggest doing the steak on medium for about 4 minutes per side, then putting into an oven for about 5 minutes at 350. Then you can let it rest outside the oven tented for another 5-10 minutes.

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