NOGALES STEAK TACOS
Make and share this Nogales Steak Tacos recipe from Food.com.
Provided by riffraff
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Mix all marinade ingredients.
- Pierce the steaks all over, on both sides.
- Pour over marinade, cover with plastic wrap and refrigerate over night.
- Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.
- Will keep for up to 4 days in the fridge.
- About an hour before grilling the meat remove the steaks from the refrigerator.
- Preheat the oven to 300 degrees.
- Remove meat from marinade and pat dry with paper towels.
- Season lightly with salt and pepper.
- Cook over hot coals with mesquite until done to your liking.
- Set the meat aside and cover loosely with foil to keep warm.
- Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.
- Only enough to make them pliable.
- Place 2 pieces of cheese on each tortilla, fold in half.
- Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.
- To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4" thick.
- Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.
- Fill the tortillas and enjoy.
CARNE ASADA TACOS RECIPE BY TASTY
These carne asada tacos come together easily as a hearty dinner or lunch for 4. The orange juice and lemon juice fill the marinade with flavor. Reserve some marinade, then reduce it down and use it to glaze the grilled steak at the end. Serve the tacos with your favorite toppings like pico de gallo and guacamole!
Provided by Katie Aubin
Categories Dinner
Time 17h35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
- Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
- In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
- Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
- Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
- Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
- Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
- Enjoy!
Nutrition Facts : Calories 505 calories, Carbohydrate 28 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, Sugar 2 grams
AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)
On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Provided by Wendy H
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
- Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
- Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
- Add steak to each tortilla and top with white onion and cilantro.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g
SUMMER STEAK TACOS
Setting up a DIY taco station is an easy way to host a small or large group of guests, while still enjoying the dinner party yourself. Take tacos to the next level with tender, juicy 100% Canadian AAA Angus beef, a simple and affordable switch that is sure to impress.
Provided by Mary Jenny
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season steaks with salt, pepper and cumin. In a pan over high heat, sauté steaks for 3 to 5 min per side (or to your liking). Remove and slice thinly.
- Using a mandolin or knife, thinly shave cabbage. Set aside.
- In a medium bowl, gently smash the pitted avocados with the juice of one lime and pinch of salt. Set aside.
- Arrange steak, tortillas, avocado, tomatoes, cabbage and cilantro for garnish in bowls or on a platter for guests to assemble their tacos.
Nutrition Facts : Calories 522.8, Fat 25.2, SaturatedFat 6, Cholesterol 134.4, Sodium 142, Carbohydrate 22.2, Fiber 11.8, Sugar 7.9, Protein 55
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