Baja Beef Tacos Recipes

Baja Beef Tacos image

Provided by cookiedog

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons ancho chili peppers
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon oregano leaves
1 lb skirt steak
8 flour tortillas
8 ounces monterey jack cheese, cut into 16 equal slices
1 1/2 cups pinto beans (preferably homemade) or 1 1/2 cups pinto beans, canned rinsed and drained
pico de gallo or salsa
guacamole
jalapeno
lime juice
salt

Steps:

Stir together dry seasonings in a small bowl. Sprinkle over both sides of skirt steak and let stand for 30 minutes.
Grill over medium heat for about 5 minutes on each side.
Remove from grill and let stand for 5 minutes, then chop into small, bite-size pieces; set aside and keep warm.
Cook each tortilla in a large skillet, or griddle over high heat for about 15 seconds on each side.
Place 2 pieces of cheese in the center of each tortilla and place in a large skillet.
Cook over medium heat for about 1 minute or until cheese is melted.
Remove from skillet and top with a spoonful of beans, meat, salsa and guacamole.
Serve with Grilled Lime Jalapeños.
Grilled Lime Jalapeños:
Grill whole jalapeño peppers over medium heat until well charred on all sides.
Remove from grill and slice.
Season generously to taste with fresh lime juice and salt.
You'll be addicted to these in no time!

Nutrition Facts : Calories 369.6, Fat 17.4, SaturatedFat 8.4, Cholesterol 60.2, Sodium 396.4, Carbohydrate 24.3, Fiber 4, Sugar 0.9, Protein 28

Mexican Street Tacos image

Provided by Chungah Rhee

Categories entree

Yield 6 servings

Number Of Ingredients 12

2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Steps:

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.