Nogales Steak Tacos Food

NOGALES STEAK TACOS

Steps:

• Mix all marinade ingredients.
• Pierce the steaks all over, on both sides.
• Pour over marinade, cover with plastic wrap and refrigerate over night.
• Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.
• Will keep for up to 4 days in the fridge.
• About an hour before grilling the meat remove the steaks from the refrigerator.
• Preheat the oven to 300 degrees.
• Remove meat from marinade and pat dry with paper towels.
• Season lightly with salt and pepper.
• Cook over hot coals with mesquite until done to your liking.
• Set the meat aside and cover loosely with foil to keep warm.
• Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.
• Only enough to make them pliable.
• Place 2 pieces of cheese on each tortilla, fold in half.
• Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.
• To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4" thick.
• Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.
• Fill the tortillas and enjoy.

MEXICAN - SIZZLING STEAK TACOS

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!

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.

NAPA DAVE'S SKIRT STEAK TACOS

Steps:

• Combine the onion, the garlic, lime juice, cumin & salt in a blender until pureed.
• Cut the skirt steak into approximately 3 inch sections. Place the skirt steak pieces into a medium sized glass baking dish. Pour this mixture over the skirt steak- turn the meat in the mix to be sure that it is coated well on both sides.
• Cover the meat and refrigerate for at least one hour.
• Heat the grill to medium high heat.
• Remove the steak from the marinade and using a clean kitchen towel, blot the excess onion mixture off the meat. Brush oil over both sides of the steak & then lay it over the hottest part of the grill.
• Grill until browned - about 1 1/2 to 2 minutes per side.
• Cut each piece of the steak into thin strips across the grain.
• Sprinkle the meat with lime juice.
• Serve with a plate of tortillas and let each diner fill as they choose!

ARRACHERA (SKIRT STEAK TACOS)

Steps:

• Pound the skirt steak until it's flat or instead, ask the butcher to run it through the machine that flattens it out. Doing this works best.
• Season meat with Adobo, Cumin, and Pico de Gallo. I use the Adobo that has Cumin already in it and it works great.
• Rub seasoning into the meat.
• Layer meat, onions, and garlic in a deep pan or bowl and cover with beer by placing portion of meat on the bottom, top with onions (sliced so that it forms rings), chopped garlic, then repeat until all meat is used. Fill with beer of choice until everything is covered.
• Let sit for several hours or overnight.
• Cook meat on grill.
• Serve with heated corn tortillas and what ever taco toppings you prefer.

CILANTRO LIME STEAK TACOS

Steps:

• Prepare marinade for steak by using the juice from 2 limes, salt, pepper, cilantro and chopped onion.
• Place all these in a plastic zip top style bag along with flank steak. Refrigerate for at least 8 hours or overnight.
• Preheat grill, bbq, George Foreman or oven broiler.
• Grill steaks over coals for about 4-6 minutes per side. Let it rest a few minutes before cutting steak into slices about 1/8-1/4 inch thick.
• Cut remaining limes in half.
• Using the Romaine lettuce leaves, fill with the remaining shredded Romain lettuce, tomatoes, steak strips, cheese and salsa.
• Squeeze juice of half a lime over each wrap, wrap it up and enjoy!