Recipes

Made with passion

 

Ingredients

• 4 Casa Mendosa™ 50/50 Corn-Wheat Tortilla

• 1 tbsp. ground chipotle chili

• 1 tbsp. dark brown sugar

• 1 tsp. ground coriander

• 1 tsp. garlic powder

• 1 tsp. onion powder

• ¼ tsp. black pepper

• 2 tsp. kosher salt, divided

• 1 (2 lb) flank steak

• 1 tbsp. olive oil

• 1 avocado

• 1 tbsp. fresh lime juice, plus lime wedges for serving

Toppings

• Cherry tomato halves

• Shredded cabbage

• Thinly sliced radishes

Directions

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

1. Preheat grill to medium (about 400°F). Stir together ground chipotle chills, brown sugar, coriander, garlic powder, onion powder, pepper, and 1 ½ tsp. of the salt in a small bowl. Brush both sides of steak with olive oil; rub spice mixture over both sides of the steak, pressing to adhere.

2. Grill steak, covered with grill lid, to desired degree of doneness, about 7 minutes on each side. Remove from grill, and let rest 10 minutes. Cut diagonally across the grain into thin slices.

3. Mash avocado, and stir together with limejuice and remaining ½ tsp. salt; spread over Casa Mendosa™ tortilla. Top with steak slices and desired toppings. 

4. Serve with lime wedges and enjoy!

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