Mexico City Style Tacos Food

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MEXICO CITY TACOS



Mexico City Tacos image

A local taqueria offered these as a daily special and they were fantastic. This is my attempt to recreate the recipe at home. I couldn't find anything remotely like this searching for "Mexico City Taco" recipe, but they're so good, I don't really care how authentic they are. This came out very close in taste and look to the taqueria tacos.

Provided by Mr. Picholas

Categories     Pineapple

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

1/4 cup low sodium soy sauce
2 garlic cloves
1 lime, juice of
1/4 cup olive oil
3 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 lbs flank steaks
1 large green bell pepper, diced
1 cup fresh pineapple, diced
1 cup monterey jack cheese, grated
10 soft taco-size flour tortillas
3 -4 tablespoons minced cilantro
2 limes, quartered

Steps:

  • Whisk together first 13 ingredients in a medium bowl.
  • Pour over flank steak to marinate, 1-4 hours. Drain.
  • Cut marinated steak into 1/2" cubes.
  • Heat 3-4 Tbls oil over high heat in a large, heavy skillet.
  • Cook steak until brown on all sides.
  • While steak is cooking, heat tortillas over medium heat in a separate pan until they start to brown. Set aside and keep warm.
  • Drain any liquid from pan and add bell pepper. Cook 2-3 minutes.
  • Add diced pineapple. Cook 2-3 minutes.
  • Lower heat to medium-low and spread grated cheese on top of meat mixture. Cook until cheese melts.
  • Use a spatula to scoop mixture onto individual tortillas. Top with diced cilantro and a squeeze of lime.
  • Yum.

Nutrition Facts : Calories 893.7, Fat 47, SaturatedFat 16.5, Cholesterol 179.4, Sodium 1583.2, Carbohydrate 53.7, Fiber 5.2, Sugar 7.8, Protein 63.3

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