Whether you are craving tacos or burritos we’ve added some heat to our meaty filling with Chipotle Finishing Salt, plus some Tempranillo (for a scrumptious undertone), and a mountain of vegetables. If you want more heat in the kitchen, use !Fire! instead. Prep time is just 20 minutes! Serves 6
Cut skirt steak in half or in thirds to fit into a slow cooker. Place bouillon cubes and sliced skirt steak into the bottom of Crock-Pot, cover with the salsa and add Tempranillo wine. Season with Chipotle Finishing Salt and fresh ground pepper. Sauté the onions and bell peppers, separately in olive or avocado oil until onions are transparent and bell peppers are soft. Add onions and bell pepper mixture to Crock-Pot. Cover Crock-Pot and cook on low for 3 hours and 50 minutes.
At the 3 hour and 50 minute mark, remove pot from base and partially open lid. Allow to rest for 10 minutes.
Slice skirt steak into bite sized pieces and divide Crock-Pot mixture and place in taco shells or on top of tortillas for burritos.
Make your own shells (corn or flour)
In a large sauté pan, heat olive or avocado oil place tortillas in pan, sprinkle a pinch of Chipotle Finishing Salt, and cook until golden brown on both sides. Set aside on paper towels until ready to serve.
Chop or slice avocados and place on top of tortillas, add lettuce, and cheese. If desired, add capers, sliced scallions and cilantro for added flavor. For extra heat, sprinkle a smidge of Chipotle Finishing Salt.
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This Smoky Oaxacan Mezcal Basil Cocktail is an all season favorite: Melding the complex smoky flavors of authentic Mezcal with sweet agave syrup, muddled lime, and basil.
These dark and delightfully chewy chocolate cookies are everything you crave. And then some. Dark and sultry, soft and chewy, satisfying both the classic chocolate chip cookie and decadent brownie lover. We invite you to make them even more irresistible by gettin’ salty and adding a mix of heat and sweet with our Chipotle Finishing Salt and Lavender Honey Bee Finishing Salt. Makes about 2 dozen cookies.