Beef Tacos With Pico De Gallo Recipes

BEEF TACOS WITH PICO DE GALLO

Steps:

• Cook meat with taco seasoning mix as directed on package.
• Meanwhile, combine tomatoes, onions and cilantro.
• Spoon meat mixture into taco shells; top with cheese and tomato mixture.

BEEF TACOS WITH PICO DE GALLO

Steps:

• Combine masa harina, 1 teaspoon salt, and baking powder. Add 1 cup plus 3 tablespoons warm water (100 to 110 degrees), and quickly knead together by hand to form a smooth dough.
• Lightly flour a work surface. Pinch off a 1 1/2-inch ball of dough, and roll it into a 4-inch disc.
• Heat a heavy skillet, preferably cast-iron, to medium high. Cook discs, 1 or 2 at a time, until just puffed and slightly golden, 2 to 3 minutes; turn and cook 1 to 2 more minutes. Remove from heat; fold in half to create a shell. Repeat with remaining dough.
• Heat oil in a large skillet over medium-high heat. Add onion; cook until soft, 3 to 5 minutes. Add beef; cook, stirring, until well browned, 5 to 7 minutes. Drain excess fat. Stir in tomatoes, cumin, and oregano, and season to taste with pepper and remaining teaspoon salt. Simmer until tomatoes break down and mixture is saucy, 3 to 5 minutes.
• Fill each shell with about 1 tablespoon shredded cabbage and 1 tablespoon beef. Spoon a small amount of Pico de Gallo over beef, or serve on the side.

PORTOBELLO TACOS WITH PICO DE GALLO

Steps:

• Set up your grill and heat up your coals.
• When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
• Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
• Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
• Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
• Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.

FISH TACOS WITH PICO DE GALLO

Steps:

• Brush fish fillets with 1 tablespoon of the olive oil; sprinkle with cumin, salt and pepper. Set aside.
• In 12-inch skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Stir in garlic; cook 1 minute. Add fish fillets; cook 5 to 7 minutes or until fish flakes easily with fork. Drizzle with lemon juice.
• Spoon fish onto each tortilla; top with pico de gallo. Roll up tortillas. Serve with remaining ingredients.

PICO DE GALLO FOR BEEF TACOS

Steps:

• Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving.

MEXICAN STREET TACOS WITH MOJO AND PICO DE GALLO

Steps:

• To make the mojo - with a mortar and pestle, mash together the garlic, jalapeños, cilantro, salt, and pepper to make a paste.
• Put it in a glass jar.
• Add the lime and orange juices, the vinegar, and the oil and shake it up to combine.
• Lay the flank steak in a large baking dish and pour the mojo over it.
• Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. (Don't marinate the steak for more than 8 hours or the fibers will break down too much and the meat will get mushy.).
• Preheat an outdoor grill or a ridged grill pan over a medium-high flame (you can also use your broiler).
• Take a few paper towels and fold them several times to make a thick square.
• Blot a small amount of oil on the towels, then carefully and quickly wipe the hot grates to make a nonstick grilling surface. Pull the steak out of the mojo marinade and season on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare.
• Remove to a cutting board and let it rest for 5 minutes to allow the juices to settle.
• Slice thin on an angle, across the grain.
• While the steak is resting, warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
• To serve, put two of the warm tortillas on your work surface.
• Lay about an eighth of the beef down the center of each, and sprinkle with lettuce, onion, and cheese.
• Top with a spoonful of pico de gallo and garnish with lime wedges.
• To make the pico de gallo - Put all of the ingredients into a mixing bowl and stir it all together. Let sit for 15 minutes to allow the flavors to marry.