If crispy, cheesy, and spicy steak tacos are one of your favorite dishes to make and devour, stop scrolling because this Chili Oil Tacos recipe is legendary. If it’s your first time grilling up bold, flavorful tacos with steak, I doubt it will be your last. Whether you’re working with sirloin, ribeye, or experimenting with other cuts of meat, this taco recipe is guaranteed to blow your taste buds away.
Post sponsored by Cowboy Charcoal
The tacos may look intimidating, but they’re surprisingly easy to make if you grab the best ingredients and follow a few simple steps in the recipe card. Will it be worth the extra effort? Absolutely.
This is a freakin’ delicious taco recipe that I honestly can’t get enough of. The crispy bits of steak soak up an insane amount of flavor from the spicy chili oil infused with cinnamon and garlic. It’s also super versatile — so feel free to try it with chicken, pork, or ground beef too.
Plus, thanks to the smoky magic of Cowboy Charcoal, this recipe combines tender, grilled steak bites and the perfect layer of smoky goodness. It’s a flavorful twist on the classic Mexican chili oil recipe that’s so freakin’ delicious.
Why You’ll Love Chili Oil Tacos
This isn’t just another taco and chili peppers recipe because today we’re topping with a bold drizzle of chili oil that’s been infused with Sichuan chili flakes, jalapeños and cinnamon. It’s the perfect mix of smoky flavor and spicy heat, making it a serious contender for your new favorite restaurant-worthy dish.
Ingredients Round-Up
- Steak – Sirloin, ribeye, or strip steak is your best bet, seasoned with some neutral oil and my favorite trio: salt, pepper, and garlic powder.
- Tacos – It doesn’t get much better than a soft corn tortilla (or flour) with some shredded jack cheese, chopped cilantro, and diced red onions.
- Spicy Oil – Canola oil, sliced jalapeños, cinnamon sticks, crushed garlic cloves, Sichuan peppercorns, Sichuan chili flakes, and kosher salt.
Now that you’ve rounded everything up in your shopping haul let’s figure out how to make the best Chili Oil Tacos.
How to Make Your Own Dried Chile Flakes
For the freshest flavor in your chili oil, consider making your own dried chile flakes. Grab a whole Sichuan chile or any of your favorite dried chilies, like guajillo, chile de árbol, or pasilla, and toast them lightly in a dry pan over medium heat for 1-2 minutes to release their smoky aroma. Let them cool, then blitz them in a food processor or crush them with your hands for a coarse, rustic texture. Store your homemade chile flakes in an airtight container, and you’ll have a versatile ingredient ready for anything!
If you love tacos, my Birria Taco Recipe is a must-try, too. Or, make sure to check out The Best Taco Recipes, so you don’t miss anything!
How to Make Chili Oil Tacos
Make the Chili Oil
Start by making your spicy chili oil. Heat a medium saucepan over medium heat and add the canola oil (or vegetable oil if that’s what you’ve got on hand). Bring it up to 225-250F, then toss in the cinnamon sticks, crushed garlic cloves, and Sichuan peppercorns.
Let the chili oil sizzle and fry for 2-3 minutes, stirring to release those amazing aromas. This will ensure the peppercorns and/or garlic don’t burn. We want the oil to be hot enough that everything sizzles, but not so hot that it starts to burn the ingredients.
Then, in a separate, large bowl and add your Sichuan chili flakes, sesame seeds, a pinch of chili powder, and freshly sliced jalapeños. Strain the hot oil over the mixture and stir. Let the chili oil cool in a small bowl or mason jar to room temperature.
The Steaks
For the steak, slather them with oil (avocado oil is perfect) and season generously with salt, pepper, and garlic powder. Preheat your grill using your Cowboy Charcoal to medium-high heat. Grill the steak for about 3-5 minutes per side until it hits 120F for medium-rare. Let it rest for 1-2 minutes before slicing into small pieces.
Chili Oil Tacos
Now, it’s taco time! Heat a tortilla in a large skillet or cast iron pan over the grill. Flip it after 2-3 minutes, then top with shredded jack cheese. Add the steak bites, a drizzle of spicy chili oil, chopped cilantro, and diced red onions. Fold the tortilla over and cook until the cheese is melted and the tortilla is golden brown with crispy bits. Now, all that’s left to do is dig in and enjoy!
What to Serve With Chili Oil Tacos
Pair these tacos with classic sides like refried beans, queso fresco, or tortilla chips and guajillo chili salsa. For extra flavor, add a drizzle of crema made with apple cider vinegar or serve with avocado slices. Don’t forget to keep tortilla chips handy for scooping up any leftover chili oil!
Leftovers & Reheating Instructions
Store leftover steak in an airtight container and keep the chili oil in the fridge. The chili oil gets better over time as the flavors meld and will last up to two weeks. To reheat the steak, use a dry pan or cast iron skillet over medium-low heat to preserve the smoky flavor.
FAQs for Chili Oil Tacos
For this recipe, go with Cowboy Charcoal’s All Natural Hardwood Lump Charcoal. It burns hot and clean, giving you that perfect smoky flavor for grilling the steak. Their All Natural Hardwood Briquets are also a great choice if you want a slower burn for more controlled heat. Either way, you’ll get that signature wood-fired taste that takes these tacos to the next level.
Reduce the amount of Sichuan chili flakes for less heat, or swap them for milder dried chilies like guajillo or pasilla. You can also remove the seeds from the jalapeños before adding them to the chili oil. If you’re craving more spice, toss in extra chile de árbol or a pinch of chili powder for a fiery kick. Adjusting the heat is all about finding the balance that works for your taste buds!
Not typically! Sichuan chilies are more common in Chinese cuisine, known for their numbing heat and unique flavor. However, they can be a fun twist in fusion recipes like these chili oil tacos. Traditional Mexican cooking usually features chilies like guajillo, chile de árbol, pasilla, or ancho. If you’re sticking to classic Mexican cuisine, you can easily swap Sichuan chilies for one of these options.
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Chili Oil Tacos
Ingredients
Steak:
- 16 oz Sirloin Ribeye or Strip
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Neutral Oil as needed
Tacos:
- 2 cups Shredded Jack Cheese
- Chopped Cilantro garnish
- Diced White Onions garnish
- Flour or Corn Tortillas
Jalapeno Chili Oil:
- 1.5 cups Canola Oil
- ½ cup Jalapeno sliced
- 2 whole Cinnamon Sticks
- 3 crushed Garlic Cloves
- 3 tbsp Sichuan Peppercorns
- 3/4 cup Sichuan Chili Flakes
- 1 tsp Kosher Salt
Instructions
Chili Oil:
- Heat up a skillet with oil over medium-high heat and bring to 225-250F.
- Add the cinnamon sticks, crushed garlic and sichuan peppercorns to the oil. Let fry in the oil for about 30 minutes making sure to stir occasionally.
- In a mason jar or heat safe bowl, add your sichuan chili flakes and sliced jalapenos.
- With a colander over the top of the bowl of chili flakes, pour in your herb infused oil over the chili flakes and stir. Cover the bowl/jar and let cool.
Steak and Tacos:
- Slather your steak with oil and generously season with salt, pepper and garlic powder or your favorite steak rub. Set in the fridge until ready to cook.
- Preheat a grill with Cowboy Charcoal to medium-high heat (about 375F).
- Add your steaks to the grill to cook until 120F internal. Pull off once done and let rest for 5 minutes before slicing up into bite sized cubes.
- Add a cast iron skillet to the grill. Add a tortilla to the skillet and cook one side until toasted.
- Then flip the tortilla over and top with a handful of shredded cheese. Add the cubed steak, cilantro, onion and jalapeno chili oil to the tortilla, then fold it over to crisp up. Cook until the cheese is melted and the tortilla is crispy.
- Pull off, serve and enjoy!
