Baja Beef Tacos Recipes

MEXICAN STREET TACOS

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.

BEEF TACOS

Steps:

• Preheat the oven to 325 degrees F.
• For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
• For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
• Serve with the grated cheese, diced tomatoes and shredded lettuce.

BAJA BEEF TACOS

Steps:

• In a large food processor, combine chipotle peppers and sauce, cilantro, onion, garlic, cloves, salt, lime juice, and cider vinegar.
• Pulse until combined and broken down.
• Pour mixture into a slow cooker.
• Lay trimmed beef on top of this mixture, cutting beef into two pieces if necessary to fit well.
• Add stock and bay leaves.
• Gently move beef around to combine everything.
• Cook on HIGH for 4 hours.
• Once finished, turn your slow cooker to the WARM setting and continue to cook for an additional 6 hours.
• With two sets of tongs, pull the meat apart, shredding should be easy!
• For the salsa, combine tomato, onion, avocado, and the next 4 ingredients (through pepper).
• For serving, heat corn tortillas over a warmed skillet or in the microwave.
• Portion out two tortillas, layering about 2 ounces of beef (1/4 cup) on each tortilla.
• Top each with about 2 tablespoons salsa mixture.

BAJA PORK TACOS

Steps:

• Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender., Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese. Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

BAJA BEEF TACOS

Steps:

• Stir together dry seasonings in a small bowl. Sprinkle over both sides of skirt steak and let stand for 30 minutes.
• Grill over medium heat for about 5 minutes on each side.
• Remove from grill and let stand for 5 minutes, then chop into small, bite-size pieces; set aside and keep warm.
• Cook each tortilla in a large skillet, or griddle over high heat for about 15 seconds on each side.
• Place 2 pieces of cheese in the center of each tortilla and place in a large skillet.
• Cook over medium heat for about 1 minute or until cheese is melted.
• Remove from skillet and top with a spoonful of beans, meat, salsa and guacamole.
• Serve with Grilled Lime Jalapeños.
• Grilled Lime Jalapeños:
• Grill whole jalapeño peppers over medium heat until well charred on all sides.
• Remove from grill and slice.
• Season generously to taste with fresh lime juice and salt.
• You'll be addicted to these in no time!

GRILLED BAJA FISH TACOS

Steps:

• Whisk cider vinegar, vegetable oil, and salt together in a small bowl. Combine cabbage, scallions, and cilantro in a separate bowl. Pour vinegar mixture over top and toss to coat; set cabbage slaw aside.
• Combine chili powder, salt, coriander, cumin, and pepper in a bowl. Pat fish dry and rub with vegetable oil. Rub fish evenly with spice mixture. Place fish on a wire rack and refrigerate until grill is ready.
• Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes.
• While the grill is heating, combine mayonnaise, 1/2 of the lime juice, chipotle peppers, and garlic in a small bowl and season with salt and pepper. Set aside.
• Scrape the hot grill grate until clean. Dip a paper towel in vegetable oil and quickly rub it over the grate. Lay fish on the grill, perpendicular to the bars of the grate.
• Cook until fish is opaque and flakes apart when gently prodded, 5 to 7 minutes per side. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 minutes. Tear fish apart into a bowl and pour remaining lime juice over top.
• Place several tortillas in a single layer on the grill and cook until warm, about 10 seconds per side. Transfer to a tortilla warmer and repeat to warm remaining tortillas.
• Smear warm tortillas with mayonnaise mixture, then add fish, cabbage slaw, and queso fresco.

BAJA BEEF RECIPE - (4.5/5)

Steps:

• Sprinkle the seasoning all over the roast. Place a heavy skillet on the stove top and swirl a good amount of olive oil in pan. Turn heat to medium and let the oil heat until shimmering. Add the beef roast to the pan and sear 3-4 minutes each side or until a golden brown crust appears. Place the seared roast into the crock pot. Add the onion and garlic to the pan and saute to soften. Add a fat dash of water, or oops, tequila, into the searing pan to deglaze any stuck bits. Add the chopped roasted poblanos and stir, add the sauted veggies to crock on top of meat. Sprinkle the cumin, coriander, oregano, red chili, salt and sugar on top of the meat. Pour the tomatoes and tequila over the meat and spices. Cook on high for 4-6 hours or low for 8-10 hours or until the meat is falling apart and shreds easily with a spoon or fork. Taste and add salt and pepper if needed. Add the chopped cilantro and stir. Serve with warm tortillas and sides of chopped onion, shredded purple cabbage, fresh limes and crumbled queso fresco.