Taco night just got a fiery upgrade! This recipe combines the classic flavors of perfectly seasoned steak tacos with a homemade habanero hot sauce that will tantalize your taste buds.
Ingredients:
For the Steak:
- 1 flank steak (around 1.5 lbs)
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
For the Habanero Hot Sauce:
- Sotz - Habanero Hot Sauce
- 1/2 red onion, chopped
- 4 cloves garlic, peeled
- 1/2 cup apple cider vinegar
- 1/4 cup lime juice
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt to taste
For the Tacos:
- Corn tortillas, warmed
- Your favorite taco toppings: shredded lettuce, chopped tomatoes, diced red onion, crumbled queso fresco, chopped cilantro, guacamole
Instructions:
1. Marinate the Steak: In a bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Whisk to combine. Place the flank steak in the marinade and coat it evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
2. Make the Habanero Hot Sauce: In a small saucepan, combine SOTZ - habanero hot sauce, red onion, garlic, apple cider vinegar, lime juice, honey, cumin, and paprika. Bring to a simmer and cook for 15 minutes, or until the vegetables are softened. Remove from heat and let cool slightly.
3. Blend the Hot Sauce: Transfer the cooled sauce mixture to a blender. Blend until smooth, stopping occasionally to scrape down the sides. You can adjust the consistency to your preference - for a smoother sauce, blend for a longer time. Taste and add salt as needed.
4. Sear the Steak: Heat a grill pan or cast iron skillet over high heat. Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels. Sear the steak for 3-4 minutes per side, depending on the desired doneness (rare: 120-125°F, medium-rare: 130-135°F). Let the steak rest for 5 minutes before slicing thinly against the grain.
5. Assemble and Enjoy: Warm your corn tortillas according to package instructions. Fill each tortilla with sliced steak, your favorite taco toppings, and a drizzle of the Sotz - habanero hot sauce (start with a little and add more to taste!).
Tips:
- If you don't have a flank steak, skirt steak can be substituted. Just be sure to cook it according to its thickness.
- For a smoky flavour, you can add a chipotle pepper in adobo sauce to the habanero hot sauce while blending.
- This recipe makes a good amount of habanero hot sauce. Store leftovers in an airtight container in the refrigerator for up to two weeks.
Embrace the Heat!
These spicy seared steak tacos with Sotz - habanero hot sauce are a delicious and fiery twist on a classic dish. The flavorful steak, combined with the vibrant toppings and the kick of the habanero hot sauce, creates a truly unforgettable taco experience. So fire up the grill, whip up this easy hot sauce, and get ready to tantalize your taste buds!
