RECIPE: AUTHENTIC MEXICAN TACOS ASADA (STEAK TACOS)
Steps:
- Place the steak in a glass or nonreactive baking dish. In a food processor or blender add all the marinade ingredients and blend until smooth. and pour the marinade over the steak. Cover and marinate for 2-8 hours or overnight.
- For best results preheat an outdoor grill. The oven broiler or a cast iron skillet can also be used. Place steaks on the grill, season again with salt and pepper. Cook approximately 4-6 minutes per side.
- It is best to take the steak off the grill just slightly under your preferred temperature. It will continue to cook while resting. Let it rest a few minutes tented loosely with aluminum foil. Once ready, cut the steak into slices about 1/8-1/4 inch thick against the grain.
- While steak is cooking, warm tortillas for about 30 seconds on each side in a skillet or on the grill. Stack the tortillas and move to the side or wrap in foil to keep warm.
- To assemble the tacos add slices of steak, chopped onions, cilantro, salsa and cheese to each tortilla. Finish with a squeeze of fresh lime and a dash of your favorite hot sauce.
- As they say in Mexico, Buen Provecho! (Enjoy!)
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 - 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 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!
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
MEXICAN ESSENTIALS: AWESOME STEAK TACO MEAT
I played around with this the other day, and it turned into an all-nighter. I was looking for flavorful beef, with just the right amount of heat. I wound up with flat-iron steak, two types of chili powder, and in the end I threw in a few chipotle peppers for good measure. Then, I let the flavors blend in a low heat oven... perfection. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Beef
Number Of Ingredients 11
Steps:
- PREP/PREPARE
- For this recipe, you will need an ovenproof pot, with a tight-fitting lid. If you have a Dutch oven, that would be perfect.
- The Peppers If you like Mexican food, you probably have a few cans of chipotle peppers in adobo sauce, hanging about your storeroom. They are great in so many recipes. In this recipe, I chop them up in a bit of the sauce, and throw them into the pot. Some people prefer to scrape out the seeds before chopping... that is up to you. I make my own chipotle pepper in sauce, and someday I will have to post the recipe. FYI: The intensity of this recipe comes from the chipotle peppers, and the chili powders. Feel free to adjust those items to develop the exact level of heat you desire.
- Here is a photo of my favorite canned variety of chipotle peppers. However, there are a lot of good brands available.
- Where's the Beef? You could probably use just about any type of beef for this recipe. As a matter of fact, the most common type used for a recipe like this is flank steak Both flank and flat-iron steak are flavorful. The flank comes from the belly muscle, while the flat-iron hails from the chuck primal. One of the big differences between the two is that the flat-iron has a bit more marbling (fat), and I want some of that yummy fat to increase the flavors of the recipe.
- Gather your ingredients (mise en place).
- Place a rack in the bottom position, and preheat the oven to 250f (120c).
- Cut the flat-iron steak against the grain into thin strips, I am thinking about 1/4-inch (0.6cm). If you want a bit more of a chew, cut them a little thicker. However, I would not go much thinner, or they will fall apart in the braising liquid.
- Add all the braising ingredients to an ovenproof pot, and stir to combine.
- Add the beef, and combine with the other ingredients.
- Cover the pot, and place into the preheated oven, for one hour.
- Remove the pot, give the beef a quick stir, then re-cover, place back into the oven, increase the temperature to 275f (135c), and cook for an additional hour.
- PLATE/PRESENT
- I love using this beef for tacos; however, there are so many creative ways to enjoy its spicy flavor. Enjoy.
- Keep the faith, and keep cooking.
MEXICAN STEAK TACOS
This is a good recipe serving 2 people, but can be increased to serve more.The recipe comes from Ortega, but I found it in a local newspaper.
Provided by Barb G.
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1172.6, Fat 59.3, SaturatedFat 21.2, Cholesterol 222.1, Sodium 4352.1, Carbohydrate 86.1, Fiber 9.6, Sugar 15.7, Protein 74
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.
More about "mexican essentials awesome steak taco meat recipes"
23 MEXICAN BEEF RECIPES FOR THE GRILL - TRAEGER GRILLS
From traeger.com
MEXICAN STEAK TACOS VIDEO | JAMIE OLIVER
From jamieoliver.com
QUICK & EASY MEXICAN BEEF RECIPE – MUST LOVE HOME
From mustlovehome.com
AUTHENTIC MEXICAN TACO RECIPE GROUND BEEF - SEASONING IDEAS
From seasoningideas.com
BEEF RECIPES PAGE 21 | JUST A PINCH RECIPES
From justapinch.com
AUTHENTIC MEXICAN TACOS RECIPE - THE KITCHEN COMMUNITY
From thekitchencommunity.org
MEXICAN SLICED STEAK TACOS RECIPE | RACHAEL RAY
From rachaelray.com
HOW TO MAKE MEXICAN STEAK TACOS {EASY RECIPE} - THE …
From thetortillachannel.com
8 STEAK TACO RECIPES TO TRY ASAP
From allrecipes.com
CLASSIC MEXICAN TACO RECIPE - HOW TO COOK.RECIPES
From howtocook.recipes
THE 35 BEST MEXICAN BEEF RECIPES - GYPSYPLATE
From gypsyplate.com
GRILLED STEAK TACOS RECIPE (CARNE ASADA) | KITCHN
From thekitchn.com
AUTHENTIC MEXICAN FOOD RECIPES | JUST A PINCH PAGE 18
From justapinch.com
MEXICAN ESSENTIALS AWESOME STEAK TACO MEAT RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love