SPOKANE, Wash. — A simple but flavorful recipe for a Mexican pizza. Tequila, lime and chipotle flavor this tender steak. Perfect on top of a cheesy grilled tortilla.

INGREDIENTS:

  • 2 beef Skirt Steaks (about 8 ounces each)
  • 1 cup cooked fresh or frozen corn kernels
  • 1 cup chopped tomato
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 4 medium whole wheat or flour tortillas (about 8-inch diameter)
  • 1 cup Cotija crumbled or Mexican cheese blend
  • Chopped fresh cilantro (optional)

Marinade:

  • 1/4 cup fresh lime juice
  • 1/4 cup tequila
  • 1 tablespoon minced chipotle pepper in adobo sauce

COOKING:

  1. Combine marinade ingredients in small bowl. Reserve 2 tablespoons for topping. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes or up to 2 hours, turning occasionally.
  2. Meanwhile, combine corn, tomato, 2 tablespoons cilantro, salt and reserved 2 tablespoons marinade in medium bowl. Cover and refrigerate.
  3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Remove steaks; keep warm. Place tortillas on grid. Grill, covered, 1 to 2 minutes or until toasted. Turn tortillas over; sprinkle evenly with cheese. Grill 1 to 2 minutes or until toasted and cheese starts to melt.
  5. Carve steak into thin slices. Season with salt, as desired. Top tortillas with equal amounts of beef and corn mixture. Garnish with cilantro, if desired.

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