Chupa Cabras Tacos (gf) Recipe

Marinate steak

Trim excess fat from the steak. In a shallow dish combine 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lime juice. Rub the mixture all over the steak, cover, and refrigerate for at least 30 minutes and up to 2 hours.

Cook chorizo

Heat a large skillet over medium heat. Remove chorizo from casing and crumble into the skillet. Cook, breaking into small pieces, until fully cooked and slightly crisp, about 7–9 minutes. Transfer cooked chorizo to a bowl and set aside; reserve 1–2 tbsp of the rendered fat in the skillet for flavor (discard excess).

Grill or sear steak

Preheat a grill to high (about 450–500°F / 230–260°C) or heat a cast-iron skillet over high heat until smoking. Pat steak dry and brush lightly with oil. Sear or grill the steak 3–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or longer to desired doneness. Remove steak and let rest on a cutting board for 8–10 minutes to allow juices to redistribute.

Slice steak

Against the grain, thinly slice the rested steak into bite-sized strips or small dice. Combine sliced steak with the cooked chorizo in the reserved bowl; squeeze remaining 1 tbsp lime juice over the meat and toss to combine so flavors meld.

While the steak is marinating or resting, make the pico. In a medium bowl combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, 2 tbsp fresh lime juice and 1/2 tsp kosher salt. Stir to combine, taste and adjust salt or lime as needed. Let sit at room temperature for 10–15 minutes for flavors to marry.

Warm the gluten-free corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep tortillas warm wrapped in a clean kitchen towel.

Build the tacos: place about 2–3 tablespoons of the steak + chorizo mixture onto each tortilla (divide evenly to yield roughly 8 tacos). Top with 1–2 tablespoons pico de gallo, a sprinkle of crumbled queso fresco, a few rings of pickled red onion if using, and a pinch of chopped cilantro.

Serve: arrange tacos on a platter with lime wedges alongside. Encourage squeezing fresh lime over each taco just before eating.