Mexican Sliced Steak Tacos Recipes

MEXICAN STEAK TACOS

Steps:

• Cook Rice.
• Meanwhile, combine cumin, garlic powder, taco sauce, salsa, salt and rub over both sides of steak.
• Spray broiler pan with cooking spray; place steak on pan; Broil 4 minutes each side or until desired doneness (or cook on outside grill); cut steak into thin slices.
• Combine rice, tomatoes and chiles, place mixture in shells.
• Top rice mixture with beef slices.
• Squeeze juice from limes over beef; top with sour cream, if desired, Enjoy.

ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)

Steps:

• Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
• Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

MEXICAN SLICED STEAK TACOS

Steps:

• Seed chipotle peppers then pure with adobo sauce into a smooth paste
• Add 4 tablespoons to a large plastic food storage bag
• Place remainder in a small freezer bag, mark it with date and contents and place in freezer for another use
• To the large food storage bag, add the lime juice, honey, Worcestershire, oregano, garlic and vegetable oil
• Mash up the bag with your hands to combine
• Season steak with salt and lots of black pepper
• Drop it in the bag and press out most of the air as you seal up the bag
• Maneuver the marinade evenly around the meat and marinate in the fridge for several hours
• Bring the beef to room temperature
• Preheat the broiler and set an oven rack one notch up from the center
• Shake off excess marinade, place beef on a broiler pan and broil 5 minutes on each side for rare, 12 minutes total for pink center or medium
• Let meat rest 5-10 minutes then thinly slice against the grain
• Dress each portion of sliced steak with more lime juice, cilantro and salt
• Serve with charred hot tortillas and toppings of your choice
• Cuban Pork & Pineapple Taco Recipes c/o Caryn Ross Marinate pork tenderloin in EVOO, lemon juice, garlic and oregano; cook on high for 4 hours in a slow cooker; shred
• In flour tortillas, layer the pork, chopped pineapple, cilantro and crumbled cotija cheese

MEXICAN SLICED STEAK AND BARLEY SOUP

Steps:

• For the marinade and steak: Combine the cilantro, Worcestershire, garlic, chiles, lime juice, marjoram and onions in a bag. Sprinkle the steak with salt and pepper and add to the bag. Release air and seal the bag, then refrigerate. Marinate up to 2 hours.
• To prepare, bring the steak to room temp, heat a grill pan to medium-high, shake off excess marinade and cook the steak for a few minutes on each side. Thinly slice and set aside.
• For the soup: Bring a pot of water to a boil, salt the water and cook the barley to tender, but al dente, about 20 minutes. Drain and drizzle with a touch of oil. Store in a plastic container until the night you serve the soup.
• In a soup pot, heat the 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the garlic, celery, chile peppers, onions and bell peppers, and season with salt and pepper. Cook to soften the veggies, 8 to 10 minutes. Add the stock, tomatoes and cilantro, and simmer to combine the flavors, about 20 minutes. Cool, cover and store for a make-ahead meal.
• To serve, heat the soup to a low boil. Add the barley and heat through. Serve the soup in shallow bowls and add the sliced skirt steak. Pass the lime wedges, Worcestershire and hot sauce for topping.

MEXICAN FLANK STEAK TACOS

Steps:

• In a large bowl, marinate the steak in the juice of the two limes, a small handful of cilantro, garlic pepper (or garlic powder and black pepper), and a generous pour of extra virgin olive oil. Flip the steak and season the other side.
• Cover the bowl with plastic wrap and allow to marinate for at least an hour or two.
• Grill the steak for 8-10 minutes on each side, until medium-rare (or medium, if desired). Let the steak rest off the grill for 15-20 minutes.
• Thinly slice, and chopped into pieces if desired.
• Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa myself ;).