Steak Tacos and Just Like Chipotle’s Corn Salsa

Steak Tacos and Corn Salsa (2)

I have to admit it … I’m addicted to Chipotle!  I typically do not like “chain restaurants” (does that make me a food snob?) with the exception of Chipotle.  Their food is fresh, good and addictive.  If you don’t have Chipotle near you or you want to make a good steak taco and corn salsa at home then try this recipe.  The corn salsa tastes almost exactly like Chipotle’s!  ENJOY!

Chipotle Mexican Grill’s Ancho Chile Marinade


  • 2 oz dried ancho chiles or dried pepper of choice
  • 1 tsp black pepper
  • 2 tsp cumin powder
  • 2 tbs fresh oregano, chopped
  • 6 cloves garlic
  • 1/2 red onion, quartered
  • 1/4 cup vegetable oil
  • 4 cuts of meat of choice, such as chicken or steak


  • Soak dry chiles in water overnight or until soft. Discard water. Remove seeds.
  • Add all ingredients except meat in food processor. Puree until smooth.
  • Spread mixture over meat and refrigerate at least 1 hour, up to 24 hours.
  • Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.
  • Serve with rice, black beans or choice of side dish. Garnish with fresh cilantro. Or serve in a burrito.


Just Like Chipotle’s Corn Salsa

makes a big bowl

  • 6 ears of corn
  • 2 medium-sized jalapeno, seeded and chopped (leave in some seeds for more heat if desired)
  • 1/2 red onion, finely chopped (about 1/3 cup)
  • 3/4 cup fresh cilantro, torn or chopped
  • the juice of 2 (juicy!) limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!


Steak Tacos and Corn Salsa


Flank Steak with Herb Stuffing

If you’ve been following my posts have you wondered “where’s the beef?”.  Have you ever seen the bulletin board for “Chick-fil-A” … Uh ohhh … I guess it rubbed off on me!  I think this is my first post with beef.  I love a good steak, but I’ve always cooked more chicken, fish/seafood and pasta.  This recipe for flank steak is a favorite.  This time I used rosemary sour dough bread for the stuffing and it was phenomenal.  Enjoy … it’s okay to eat beef once in a while!

Flank Steak With Herb Stuffing


  • 1 two-pound flank steak
  • 2 tablespoons butter
  • 1/2 large onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup chopped mushrooms
  • 1/4 cup chopped parsley
  • 1-1/2 cups soft bread cubes
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 1 egg slightly beaten
  • 1/2 cup water, dry table wine, or bouillon

Preheat oven to moderate (350 F.).  Pound the steak or score it lightly on both sides.

In a skilled heat the butter, add the onions and garlic and cook until lightly browned.  Add the mushrooms and cook three minutes.  Add the parsley, bread cubes, poultry seasoning, salt, pepper, and egg and mix.

Spread the mixture on the steak.  Roll lengthwise, and tie with string at two-inch intervals.

Brown the meat on both sides in a little olive oil in a skillet or heavy Dutch oven.  Add the liquid, cover and bake 1-1/2 hours.  To serve, cut into 1-2 inch slices and serve with gravy made from pan drippings.