Tijuana Tacos Recipes

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

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.

TIJUANA TACOS

Steps:

• Saute diced onions in olive oil until brown, put in bowl, cover with aluminum foil.
• Pit avocados, remove the meat from the skin. Slice thinly, place in a bowl.
• Mix salt, avocado, and minced garlic until a relatively consistent texture (still chunky).
• Juice limes over avocado mixture, mix thoroughly.
• Warm the beans in a pot on low heat (include all the liquid from the can). While simmering, prepare the meat.
• First, make sure to buy steaks sliced 1/4" thick (carne asada cut).
• Marinade the steak if you want (I don't, with the seasoning).
• Let the steaks warm up to room temperature.
• Pre-heat grill on high.
• Rub steak seasoning on both sides of each steak.
• Place on grill.
• Put 1 teaspoon Siracha on each steak, rub to spread evenly.
• Grill on high for 3 to 4 minutes each side, or until medium rare.
• Remove the steaks, but leave the grill on. Throw the 6 jalapenos on the grill, set to low, and leave to cook, turning frequently.
• Cut the meat into 1/4" cubes, set in bowl, cover with aluminum foil.
• Layer half of each tortilla with cheese, fold, and grill on high for about 45 seconds each side (until starting to turn brown and cheese completely melted). Immediately remove. At the same time, remove now cooked jalapenos.
• Quickly open each quesadilla and layer with beans, meat, avocado, cilantro and onion, and top with your favorite salsa and jalapeno chilis.
• Eat quickly -- enjoy.