These steak tacos are my choice for a small Memorial Day gathering. Chef Hugo Molina shared this recipe with me years ago, and I like to have it in my fridge for last-minute Mexican dishes.
Chipotle chiles canned in adobo sauce, which can be found in Mexican markets, are used here. The smoky, slightly hot salsa is just the right flavor for these steak tacos and adds spice to the dish, and it’s good on everything, from guacamole and chips to eggs and enchiladas.
Don’t worry if you don’t have time to make this salsa. You can always use a ready-made pico de gallo and add some chopped chipotle if you are pressed for time.
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