Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce, divided 1/2 cup
Dry red wine 1 cup
Garlic, minced, divided 2-1/2 Tbsp.
Salt 1/4 tsp.
Pepper 1/8 tsp.
Skirt steak 1 lb.
Onions, julienne 8 oz.
Red bell peppers, julienne 4 oz.
Green bell peppers, julienne 4 oz.
Yellow bell peppers, julienne 4 oz.
Sour cream 1/4 cup
Cilantro, chopped 1 Tbsp.
Flour tortillas, 8" 8 ea.


  1. Reserve 1 tsp. TABASCO® Chipotle Pepper Sauce and combine the rest with the wine, 2 Tbsp. garlic, salt and pepper. Use to marinate skirt steak, onions and bell peppers in refrigerator for 4 hours.
  2. Combine sour cream, cilantro, 1/2 Tbsp. garlic and the reserved tsp. TABASCO® Chipotle Pepper Sauce, blending well. Chill for a minimum of 1 hour and hold refrigerated.
  3. Heat griddle and cook peppers till tender and beef is cooked to desired doneness.
  4. Serve family-style with tortillas and TABASCO® Chipotle Pepper and sour cream sauce.

Yield: 4 servings (2 each)