Maple, Beer and Chipotle Beef Tacos

Name: Maple, Beer and Chipotle Beef Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 800g beef flank steak, same thickness; 3/4 cup of light lager; 1/2 cup maple syrup; Juice of 1/2 lime; 1 tbsp. smoked paprika; 1/2 tbsp. Chipotle pepper powder; Salt and freshly ground pepper; 1/3 cup mayonnaise; 1 tbsp. maple syrup; 1 tsp. Sriracha; Juice of 1/2 lime; Salt and freshly ground pepper; Small wheat tortillas; 100g feta cheese, crumbled; 1/4 red onion, finely chopped; Fresh cilantro; Lime wedges

Preparation 15 min
Refrigeration 3 h
Cooking 15 min
Servings 4 to 6
Freezing I do not suggest

Want a dish that will make you feel like a Wild West cowboy? Try these maple, beer and chipotle beef tacos. It’s like your palate is on a wild horse galloping through smoky, spicy, sweet mountains. It’s not just a dish, it’s a culinary journey. Just be careful, you might get addicted to these fancy tacos!

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Ingredients for the marinade

800g beef flank steak, same thickness
3/4 cup of light lager
1/2 cup maple syrup
Juice of 1/2 lime
1 tbsp. smoked paprika
1/2 tbsp. Chipotle pepper powder
Salt and freshly ground pepper

Ingredients for the maple mayo

1/3 cup mayonnaise
1 tbsp. maple syrup
1 tsp. Sriracha
Juice of 1/2 lime
Salt and freshly ground pepper

Ingredients for the tacos

Small wheat tortillas
100g feta cheese, crumbled
1/4 red onion, finely chopped
Fresh cilantro
Lime wedges

Preparation

Place the flank steaks in a large airtight dish and set aside.
In a large bowl, add the remaining ingredients for the marinade and season with salt and pepper. Pour half of the marinade over the flank steak and close the dish (reserve the fresh marinade in the refrigerator). Mix vigorously and set aside in the refrigerator for 3 hours or better yet, overnight. Stir from time to time. Take the meat out 30 minutes before cooking to temper it. Drain and set aside.
In a bowl, add the ingredients for the mayonnaise and season with salt and pepper. Mix and set aside in the refrigerator.
Preheat the barbecue to maximum intensity and reduce to medium intensity. Oil the grills.
Add the flank steaks to the grates and cook for about 4 minutes per side, or until golden brown. Baste regularly with fresh marinade. Caution! Sweet marinade tends to caramelize quickly. Keep an eye on it.
Turn off the heat under the meat and continue cooking for a few minutes, to an internal temperature of 135°F for medium-rare, or until desired doneness. Remove from heat, cover with aluminum foil and let rest for 5 minutes. Cut into thin slices against the grain.
Assemble your tacos! On a slightly warmed wheat tortilla, place a few slices of beef flank steak followed by red onion and a handful of fresh cilantro. Add feta cheese and mayonnaise to taste. Drizzle with lime juice and devour immediately!

Chef’s tip: If possible, choose flank steaks that are the same shape and especially the same thickness. This will make it easier to cook them evenly!

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To help you make this recipe

Our sommeliers suggest

CARMEN RESERVA PINOT NOIR 2014

Aconcagua, Chili

To pair this dish with a red wine, we recommend the Carmen Reserva Pinot Noir 2014. This Chilean red wine is made from 100% Pinot Noir grapes, which gives it a soft and light texture, while offering a beautiful aromatic complexity. With its woody notes, this Pinot Noir will pair perfectly with the spicy spices of the dish, bringing a beautiful harmony of flavors to the palate. See the product

HILDEGARDE, 4.5%

Microbrasserie Le Naufrageur

The honey, lemon and spice notes that emanate from this beer will play with the herbs of the tacos or enhance the notes. A beer with a pronounced effervescence, it will make a good companion to drink around the barbecue. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!