ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)
This is a recipe for traditional arrachera, which is a thinly sliced skirt steak with seasonings. The longer it marinates, the more robust the flavor will be. Heat tortillas on the grill or in the microwave. Serve the arrachera with warmed tortillas and your favorite taco toppings, such as onion, cilantro, hot sauce, lettuce, cheese, etc.
Provided by melodie
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 6.2 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 18.9 g, SaturatedFat 2.6 g, Sodium 413.9 mg, Sugar 0.9 g
STEAK TACOS
These easy steak tacos marinated in lime juice and spices come out perfectly tender. Ready in twenty minutes and can be cooked on the grill or in the oven.
Provided by Kristen McCaffrey
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to broil. You can also use a grill.
- Combine the lime juice and spices. Rub over the steak.
- Broil (or grill) for 5-6 minutes per side for medium-rare, or to your desired doneness. Let rest for 10 minutes and slice thin or chop into small pieces. You can also chop the steak into smaller pieces and cook it in a skillet. It will take 3-5 minutes in a hot skillet with about one tablespoon of oil.
- Warm the tortillas and top with cilantro and your other favorite toppings.
Nutrition Facts : ServingSize 2 tacos, Calories 325 cal, Carbohydrate 29 g, Fat 7 g, Protein 37 g, Fiber 5 g, SaturatedFat 2 g, Cholesterol 89 mg, Sodium 904 mg, Sugar 2 g
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!)
15-MINUTE STIR-FRIED STEAK TACOS
We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
- Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
- When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
- Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.
MEXICAN STEAK FAJITAS
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.
MEXICAN STEAK TACOS
This is a good recipe serving 2 people, but can be increased to serve more.The recipe comes from Ortega, but I found it in a local newspaper.
Provided by Barb G.
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1172.6, Fat 59.3, SaturatedFat 21.2, Cholesterol 222.1, Sodium 4352.1, Carbohydrate 86.1, Fiber 9.6, Sugar 15.7, Protein 74
MEXICAN - SIZZLING STEAK TACOS
This recipe has been submitted for play in ZWT8 - Mexico, Courtesy of Mission Foods. To serve, have diners assemble their own tacos at the table.
Provided by Baby Kato
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in heavy large skillet over medium heat.
- Add the bell pepper and onion and saute until tender, about 5 minutes, then transfer the sauted vegetables to a small bowl.
- Add the steak to the same skillet and cook until no longer pink, about 2 minutes.
- Next add the jalapeño, cumin, chili powder, salt and pepper to taste and transfer the meat to a heated bowl.
- In a medium sized bowl combine the corn, tomatoes, avocado, cilantro, vinegar, and oil, set aside until needed.
- Warm the tortillas over a gas flame or electric burner until they begin to color, then transfer to a napkin-lined basket.
- Put everything on the table and enjoy!
Nutrition Facts : Calories 595.4, Fat 34.4, SaturatedFat 7.1, Cholesterol 73.7, Sodium 432.8, Carbohydrate 46, Fiber 10.6, Sugar 7, Protein 31.2
MEXICAN FLANK STEAK TACOS
Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. -Steve Meredith, Streamwood, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 612 calories, Fat 33g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 739mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 12g fiber), Protein 28g protein.
STEAK AND POTATO TACOS WITH POBLANO CHILIES
Everyone loves steak and potatoes and everyone loves tacos! Here is a winning combo of two favorites. This recipe is also a great use for leftover baked potatoes and just slice the baked potatoes and steak, then add to the sautéed onions and poblano chilies and cook until reheated.
Provided by Potato Goodness
Categories Main Dish Recipes Taco Recipes Beef
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
- Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
- While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
- Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 18.8 g, Cholesterol 8.9 mg, Fat 5.1 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 41.6 mg, Sugar 1.4 g
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- Seed the chipotle peppers, then puree with the adobo sauce into a smooth paste. Add 4 tablespoons to a large plastic food storage bag. Place the remainder in a small freezer bag, mark it with the date and contents and place in the freezer for another use. To the large food storage bag, add the lime juice, honey, Worcestershire sauce, oregano, garlic and vegetable oil. Mash up the bag with your hands to combine.
- Season the 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. Pre-heat the broiler and set an oven rack one notch up from the center. Shake off the excess marinade, place the beef on a broiler pan and broil for 5 minutes on each side for rare, 12 minutes total for pink center or medium.
- Let the meat rest for 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.
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