How to Host a Taquiza + Chipotle Beef Tacos

chipotle steak tacos on a platter

When I host a party I usually go overboard when it comes to the menu. I get caught up on what to serve for an appetizer, main course, side, drink, and dessert and rarely get to sit and enjoy the event.

taquiza garnishes and salsas in Styrofoam plates in Oaxaca mercado

While in Oaxaca we visited a mercado and ate lunch at a taquiza – I was blown away by the simplicity of the menu. There were no appetizers, sides, or desserts. Just good ol’ fashioned tacos and a variety of salsas and garnishes that were 10 pesos each.

Mexican man in Oaxaca mercado market selling a selection of meats for taquiza carnes

Recently TABASCO reached out asking me to host a taquiza and talk about perfect timing. I had just returned from an authentic taquiza and couldn’t wait to host my very own and bring a taste of Mexico to my family and friends.

I welcome you to watch this video where I showcase footage from my Oaxaca taquiza adventure and share how to host a taquiza.

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TABASCO Chipotle Beef Tacos

Course All Recipes
Cuisine Mexican
Keyword Chipotle Sauce, corn tortillas, flap steak, orange juice, salsa, skirt steak
Author Muy Bueno

Ingredients

  • 3 tablespoons TABASCO Chipotle Sauce
  • 3 tablespoons olive oil
  • 1 orange juiced
  • 1 ½- pounds flap steak or skirt steak
  • Kosher salt and freshly ground black pepper

Tacos:

  • Corn Tortillas
  • Salsa of choice

Instructions

  1. In a bowl, combine the chipotle sauce, olive oil, orange juice, and mix well.
  2. Using a brush, lightly coat the steak with the TABASCO Chipotle mixture and season with salt and pepper.
  3. Preheat a grill to medium-high. Grill the steak for 4 to 6 minutes per side or until it reaches your desired doneness. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces.
  4. Place desired amount of meat into a warm corn tortilla. Top with choice of salsa and garnishes.

Recipe Video

This post is in partnership with TABASCO. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.