MEXICAN STREET TACOS
Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.
MEXICAN ESSENTIALS: AWESOME BEEF BRISKET TACOS
I think that this is the third recipe I've posted on using leftover brisket, and it was a total hit with my weekend guests. Everyone agreed that the brisket was a tasty change from the usual ground-beef tacos. They're easy/peasy to make, and the slow cooking down of the liquid infuses the brisket with a depth of flavor you might not expect from brisket. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Tacos & Burritos
Number Of Ingredients 15
Steps:
- PREP/PREPARE
- Gather your Ingredients (mise en place).
- Add the cumin, paprika, cayenne, onions, and beef stock to a saucepan, and bring up to a simmer.
- Add the brisket to the saucepan.
- Allow to simmer slowly until most of the liquid is evaporated, about 30 minutes.
- Chef's Note: Do not rush this process, just let the ingredients slowly simmer, and infuse the brisket with yummy flavor.
- PLATE/PRESENT
- Dress up your tacos in the usual manner, but substitute the brisket for your usual protein. Enjoy.
- Keep the faith, and keep cooking.
MEXICAN ESSENTIALS: SOME ASSEMBLY REQUIRED
I made these about a week ago, and posted a photo. Several of you asked that I post it as a recipe, so you could keep it in your files. When I served it, I made a taco bar with chicken, pork, beef, refried beans, some cheese, and served on toasted flour tortillas. They were a big hit. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Tacos & Burritos
Number Of Ingredients 13
Steps:
- PREP/PREPARE
- Here is a great recipe for refried beans: https://www.justapinch.com/recipes/side/vegetable/south-of-the-border-essentials-refried-beans.html?r=10
- These work well with beef, pork, or chicken... Here is an awesome recipe for steak taco meat: https://www.justapinch.com/recipes/main-course/beef/mexican-essentials-awesome-steak-taco-meat.html?r=11
- There are a lot of cheeses that you could use for this... even a combination of different varieties. I felt that the queso fresco, really pulled the other ingredients together, and helped to make this recipe a success.
- Gather your ingredients (mise en place).
- Place a rack in the middle position, and preheat the oven to 350f (175c).
- Brush both sides of the tortillas with the avocado oil.
- Toast in the oven until browning is spots, and beginning to crisp, about 3 - 5 minutes.
- Chef's Note: Turn the tortillas over after 2 minutes.
- Remove from the oven, and spread some refried beans over the top.
- Add a generous amount of chicken, pork, or beef.
- Cover with the cheese... Be generous.
- Pop back into the oven, for about 5 minutes, or until the cheese is melty, and beginning to brown in spots.
- PLATE/PRESENT
- Serve them while nice and warm. Enjoy.
- Keep the faith, and keep cooking.
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 jalapeƱo, 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
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