Authentic Street Taco Meat Marinade Food

MEXICAN STREET TACOS

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.

AUTHENTIC STREET TACO MEAT MARINADE

Steps:

• 1. mix all ingredients for marinade together. Pour over meat and marinate overnight.
• 2. Best over beef or pork roast. Marinate overnight then place in slow cooker with marinade and cook on low 6 to 8 hours. Drain and shred meat for taco's

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.

TAQUERIA STYLE TACOS - CARNE ASADA

Steps:

• Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
• In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
• Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
• Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
• Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
• Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

TACOS DE BISTEC WITH LIME SAUCE (MEXICAN STREET TACOS)

Steps:

• Marinade:.
• In a food processor, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth.
• Place the skirt steak in a large Ziploc bag.
• Pour the marinade in the Ziploc bag with the skirt steak and seal the bag. Squeeze out as much air as possible. (vacuum sealing works great too!).
• Shake bag to ensure the marinade is evenly distributed.
• Marinade from a few hours or overnight in the refrigerator.
• Lightly oil the hot grill (can use outdoor or indoor grill or broil in oven).
• Remove the steak from the Ziploc bag and drain off the marinade. Sprinkle the Julio's seasoning (or any fajita seasoning) to both sides of the steak.
• Grill streak for approximately 2-3 minutes each side, more or less depending on your temperature preference.
• Remove steak from grill and let rest for about 10 - 15 minutes. For oven, use the broiler and broil each side for 3-4 minutes (should be cooked to medium).
• Cut meat into tiny cube pieces.
• Sauce:.
• Place ranch dressing mix, mayo, milk, lime juice, garlic, cilantro, green salsa and hot sauce in a blender.
• Blend the sauce until smooth.
• Sample it and add hot sauce more or less to taste.
• Make it several hours ahead of time to allow it to thicken.
• To prepare the tacos:.
• Warm the tortillas in a skillet or microwave just until warm.
• Add the steak pieces.
• Add onions.
• Add cilantro.
• Top with lime dressing.
• ENJOY!

AUTHENTIC SPICY CHICKEN TACOS

Steps:

• Preheat oven to 300°F Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
• Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
• Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
• Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, queso fresco, tomatoes and sour cream.