Ingredients:
- 1/2 cup Extravagonzo Red Chili Culinary Oil
- juice from two limes
- juice from 1/2 an orange
- 2 cloves garlic, minced
- 2 chipotles packed in adobo, rinsed and diced fine
- 1 tsp cumin seeds, ground semi-fine with mortar and pestle
- 1/2 tsp sea salt
- 1 tsp Dave’s Ancho Powder
- 1 tbsp Peppers of Key West Habanero Hot Sauce #2
- 1 pound flank or skirt steak, pounded out very thin
Instructions:
Combine all ingredients for marinade and pour over steak in a nonreactive dish. Refrigerate for 4-24 hours. Grill meat to desired doneness over high heat. Serve on warm tortillas with cilantro, onion or other desired toppings and a side of Mexican Slaw
