Best Taos Steak Recipes

MEXICAN STEAK TACOS

Mexican Steak Tacos image

¡Tacos de Bistec!! Or Mexican Steak tacos. If you have been to Mexico you have seen the taco stands at night with lights hanging from the roof, and people around it like bees on a honeypot.

Provided by Mely Martínez

Time 30m

Number Of Ingredients 8

Ingredients

2 pounds thinly sliced Steaks of Rib eye or Sirloin (or Diezmillo at your local Latin Store.)
12 corn tortillas
1 tablespoon vegetable oil or lard (Lard is better for an authentic taste)
1 medium onion finely chopped (about 1 cup)
1 bunch of cilantro finely chopped
Salt and pepper to taste
A good spicy salsa to top the tacos
Add salt and pepper to the steaks.

Steps:

On a heavy skillet at medium high heat add the vegetable oil. Place the steak when the oil is hot and brown the steaks.
Cook for about 2 minutes and turn. If you are making several steaks, wrap the cooked ones in aluminum foil and keep warm in an oven while you finish cooking the rest of the steaks. Do not over cook.
While the steaks finish cooking, start warming the tortillas in a medium heat skillet and wrap them in a kitchen towel.
Chop the meat into small pieces and place some of the meat into each warm tortilla. (Some taco stands warm their tortillas in the same skillet the meat was cooked to absorb the flavor and some also add more oil to the skillet while warming the tortillas). Top each taco with the chopped onion and cilantro.
Add the chopped steak to the skillet. Mix and serve on warm corn tortillas, top with chopped cilantro and onion. Now, you are ready to enjoy a real taco!

Nutrition Facts : ServingSize 3 Tacos, Calories 683 kcal, Carbohydrate 37 g, Protein 50 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 138 mg, Sodium 154 mg, Fiber 5 g, Sugar 1 g

EASY STEAK TACOS

Easy Steak Tacos image

Steak Tacos use pieces of juicy marinated steak topped with pico de gallo and guacamole, wrapped in a warm tortilla!

Provided by Holly Nilsson

Categories Main Course

Time 1h23m

Number Of Ingredients 10

Ingredients

1 ½ pounds flank steak
8 small corn tortillas (or flour tortillas, warmed)
toppings as desired
2 limes (juiced)
1 orange (juiced)
2 tablespoons olive oil
2 cloves garlic (minced)
2 tablespoons soy sauce
¼ cup cilantro (packed)
1 teaspoon cumin

Steps:

Combine marinade ingredients in a blender and pulse until smooth. Pour over flank steak and marinate at least 1 hour or overnight.
Preheat a grill or grill pan to medium-high heat. Cook about 4-5 minutes per side (125 to 130°F for medium-rare).
Rest steak about 5-7 minutes before cutting. Cut steak into 1/2" slices across the grain and then cut into bite sized pieces
Serve in warmed tortillas with desired toppings such as pico de gallo, guacamole, sour cream and cilantro.

Nutrition Facts : ServingSize 1 taco, Calories 219 kcal, Carbohydrate 15 g, Protein 20 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 51 mg, Sodium 309 mg, Fiber 2 g, Sugar 2 g