Tacos De Bistec With Lime Sauce Mexican Street Tacos Food

MEXICAN HIGADO TACOS

Steps:

• chop jalapenos and onion.
• saute jalapeno and onion til onion is clear. Do not brown.
• separately fry in skillet the liver to medium.
• cut liver in small pieces.
• put all ingredients together with tomato sauce in pan and cook for 10 minutes.
• salt to taste.
• serve on either corn or flour tortillas not taco shells.

MEXICAN STREET TACOS

Steps:

• Make the slaw: In a small bowl, whisk together the avocado oil mayo, lime juice, and chipotle chili powder, then toss the kale with the chipotle lime dressing until it is fully coated.
• Make the chicken filling: Heat the butter in a large skillet over medium-high heat. Once melted, add the chicken and corn and cook for 2 minutes to warm through.
• Add the lime juice, chili powder, garlic powder, paprika, and salt and toss to coat the chicken. Sauté for 3 to 4 minutes, until the chicken is slightly browned.
• Place a small skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. To keep the tortillas warm while you are heating the remaining ones, you can wrap them in a kitchen towel.
• To assemble the tacos, add the chicken and kale slaw to a warmed tortilla and garnish with Cotija cheese. Serve with lime wedges.

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 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.

KOREAN STREET TACOS

Steps:

• Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag.
• Slice the flank steak, against the grain, into small bite size pieces.
• Place the meat into the marinade.
• Refrigerate for 2 to 24 hours.
• DRESSING:.
• Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing.
• Whisk until well combined; set aside to let flavors mingle.
• Heat a grill pan over medium high heat.
• Coat with cooking spray.
• Once the pan is hot, add the flank steak, and cook for 2 to 3 minutes, stirring often until the meat is cooked to desired degree of doneness.
• Remove from the grill pan and set aside.
• Pour some of the marinade into the grill pan and cook on high for 2 to 3 minutes until it has boiled and reduced a bit.
• Pour the reduced marinade onto the cooked beef and toss to coat evenly.
• Chop the romaine lettuce and the napa cabbage finely.
• Toss them together with the green onion, shredded carrots, and cilantro. Drizzle the salad dressing on the salad, to taste.
• Toss to coat evenly.
• Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up.
• Place some of the meat into the tortilla followed by the salad.
• Top with some sriracha sauce.
• Serve the tacos with lime wedge and eat immediately.