Chili Oil Tacos

5 from 1 vote

These steak bite tacos with jalapeño chili oil are bold, customizable, and perfect with other meats, including chicken, pork, or ground beef.

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner, Lunch, Main Course

Cuisine: American, Mexican

Servings: people

Author: Derek Wolf

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!

Video

Notes

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!

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