Recipes Main Courses Beef and Veal Grilled Steak Tacos (New Mexico Chili Powder)

Grilled Steak Tacos (New Mexico Chili Powder)

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6

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 with avocado and salsa to form delicious tacos.


  • 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


In a small bowl, whisk together the oil, onion, garlic, jalapeño, oregano, cumin, chili powder, cilantro, tequila and salt. Using a sharp knife, score the steak a few times across the grain. Place in a baking dish and pour the marinade over the top. Cover and refrigerate, turning the steak occasionally, for at least 6 hours or up to overnight. Remove from the refrigerator 30 minutes before grilling.

Prepare a hot fire in a grill and generously oil the grill rack. Preheat an oven to 300°F. Divide the tortillas into 2 equal stacks and wrap each one tightly in aluminum foil. Place the tortillas in the oven and warm until ready to serve. Remove the steak from the marinade and pat dry with paper towels. Grill the steak directly over high heat, turning once, until well browned on both sides, 9 to 10 minutes total for medium-rare. Move the steak to a cooler part of the grill if flare-ups occur. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for about 15 minutes.

Slice the steak thinly against the grain.Remove the tortillas from the oven. To assemble the tacos, place the meat on one side of a tortilla, spoon a little avocado and salsa on top and fold. Serve immediately. Serves 4 to 6.

Adapted from a recipe by Williams-Sonoma.