Ingredients
Scale
- 10 arbol chilies
- 4 whole dried guajillo chilies
- 3 whole chipotle peppers, canned in adobo, plus 1 Tbls. of adobo sauce
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
- 3 Tbls. olive oil
- 2 Tbls. soy sauce
- 3 Tbls. white vinegar
- 3 Tbls. fish sauce
- 4 garlic cloves minced
- 1/2 cup cilantro, chopped
- 1 Tbls. chili powder
- 2 tablespoons dark brown sugar
- Kosher salt
- 2–3 pounds sirloin trimmed and cut in 2 -inch wide strips
- Warm corn or flour tortillas
- diced onion
- sliced radishes
- avocado
- cilantro
- sour cream
- cojito cheese
Instructions
- Place chilies in a small saucepan with 2 cups of water. Bring to a boil for 5 minutes until peppers are soft. Remove seeds and stems and set aside.
- In a food processor or blender add chilies, chipotle peppers, orange juice, lime juice, olive oil, soy sauce, white vingar, fish sauce, garlic cloves, cilantro, chili powder, and brown sugar. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt.
- Transfer steak to 2-gallon zipper-lock bags and split the marinade between both bags. Squeeze all air out of the bag and seal. Refrigerate for at least 3 hours and up to overnight.
- Preheat grill over high heat. When ready to cook, remove steak from marinade and wipe off excess marinade. Place steak onto grill. Cover and cook, turning occasionally, until steak is well charred on outside and center registers 110°F on an instant-read thermometer, approximately 5 minutes on each side. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain into bite-sized pieces and serve immediately with red onion, radishes, avocado, cilantro, sour cream, and cojito cheese, and tortillas on the side.