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1 1/2 lbs grass fed steak (flat iron, flank or skirt work great)⁣
2 ounces dried chipotle or ancho chiles⁣⁣
5 cloves garlic⁣⁣
2 teaspoons ground cumin⁣⁣
2 teaspoons Mexican oregano⁣⁣
1 teaspoon Kosher salt⁣⁣
1 teaspoon black pepper⁣⁣
2 teaspoons honey⁣⁣
1/4 cup safflower oil⁣⁣water, as needed⁣⁣
Tortillas⁣⁣
Assorted taco toppings ⁣

Directions⁣⁣

Season steak with kosher salt and fresh cracked pepper. Place in a large, resealable plastic bag. ⁣⁣

⁣⁣Meanwhile, remove stems and seeds from dried chiles and place in a bowl. Submerge in boiling water, cover with a plate and soak for 15-20 minutes. Once softened, remove, reserving the soaking water. Combine the chiles, garlic, cumin, Mexican oregano, salt, black pepper, honey, and oil into a food processor and puree, adding a little soaking water as needed until a smooth sauce forms.⁣⁣
⁣Pour the marinade into the bag with the steaks. Evenly coat all sides and refrigerate for at least an hour, or preferably overnight. ⁣⁣
⁣Pre-heat grill to medium-high. Wipe excess marinade off steak and grill until cooked to medium rare or 130 degrees, flipping once. Allow meat to rest for 5 minutes before slicing against the grain into bite-sized pieces.⁣⁣
⁣While meat rests, char tortillas on the grill and serve with preferred toppings!⁣⁣

Recipe reprinted with permission from E is for Eat.

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