Mexican Sizzling Steak Tacos Food

MEXICAN STEAK TACOS

Steps:

• On a heavy skillet at medium high heat add the vegetable oil. Place the steak when the oil is hot and brown the steaks.
• Cook for about 2 minutes and turn. If you are making several steaks, wrap the cooked ones in aluminum foil and keep warm in an oven while you finish cooking the rest of the steaks. Do not over cook.
• While the steaks finish cooking, start warming the tortillas in a medium heat skillet and wrap them in a kitchen towel.
• Chop the meat into small pieces and place some of the meat into each warm tortilla. (Some taco stands warm their tortillas in the same skillet the meat was cooked to absorb the flavor and some also add more oil to the skillet while warming the tortillas). Top each taco with the chopped onion and cilantro.
• Add the chopped steak to the skillet. Mix and serve on warm corn tortillas, top with chopped cilantro and onion. Now, you are ready to enjoy a real taco!

AUTHENTIC CARNE ASADA + STREET TACOS

Steps:

• In a large shallow bowl or casserole dish, combine the marinade ingredients: lime juice, orange juice, soy sauce, olive oil, chopped cilantro, garlic, chili powder, cumin, and salt. Place Flank Steak into the marinade and turn several times to coat.
• Cover with plastic wrap and marinate in the refrigerator for at least 6 hours and preferably overnight. Turn the steak once while marinating.
• Preheat the grill to medium-high heat. Place marinated steak onto the hot grill and cook 3-5 minutes per side, flipping once or until the steak has reached the desired doneness (145˚F for medium-rare and 160˚F for medium doneness).
• Remove from the grill, tent with foil, and rest 5-10 minutes then thinly slice against the grain.

RECIPE: AUTHENTIC MEXICAN TACOS ASADA (STEAK TACOS)

Steps:

• Place the steak in a glass or nonreactive baking dish. In a food processor or blender add all the marinade ingredients and blend until smooth. and pour the marinade over the steak. Cover and marinate for 2-8 hours or overnight.
• For best results preheat an outdoor grill. The oven broiler or a cast iron skillet can also be used. Place steaks on the grill, season again with salt and pepper. Cook approximately 4-6 minutes per side.
• It is best to take the steak off the grill just slightly under your preferred temperature. It will continue to cook while resting. Let it rest a few minutes tented loosely with aluminum foil. Once ready, cut the steak into slices about 1/8-1/4 inch thick against the grain.
• While steak is cooking, warm tortillas for about 30 seconds on each side in a skillet or on the grill. Stack the tortillas and move to the side or wrap in foil to keep warm.
• To assemble the tacos add slices of steak, chopped onions, cilantro, salsa and cheese to each tortilla. Finish with a squeeze of fresh lime and a dash of your favorite hot sauce.
• As they say in Mexico, Buen Provecho! (Enjoy!)

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.

SIZZLING STEAK FAJITAS

Steps:

• In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
• Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
• Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
• To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

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 ;).

MEXICAN FLANK STEAK TACOS

Steps:

• In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream., For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside., Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm., Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.

COWBOY STEAK TACOS

Steps:

• Season strips of steak with salt and set aside.
• In a small bowl, make a sauce by whisking together coffee, ketchup, and chili powder.
• Heat a large skillet over medium high heat and cook the beef in vegetable oil to brown, about 2 or 3 minutes.
• Add sauce, onions, and red pepper; cook until vegetables are tender and sauce thickens, about 6 to 8 minutes.
• Meanwhile, wrap tortillas in paper towels and heat in microwave for 30 seconds.
• To serve, spoon steak and vegetables mixture into tortilla, top with corn relish, and garnish with fresh, chopped cilantro.

SPICY STEAK FAJITAS - MEXICO

Steps:

• Combine lime juice and flank steak.
• Heat olive oil in nonstick skillet; saute steak 1 minute.
• Add green and red bell peppers, onion, red pepper flakes, chili powder and salt; saute for 3 minutes.
• 3. Spoon into warm flour tortilla.
• Serve with salsa, sour cream and avocado.