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
STEAK TACOS
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine steak, flour, Worcestershire sauce, chili powder, garlic powder, oregano and salt. Seal bag and shake gently to combine ingredients. Pat steak into single layer. Place bag in microwave., Cook on full power for 4 minutes (Medium bag) or 3-1/2 minutes (Large bag). If needed, microwave for additional 30-second intervals until steak is well done. Allow bag to stand for 1 minute before handling. Gently shake bag to distribute seasonings and carefully open., Add lime juice and hot pepper sauce if desired. Spoon beef mixture onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts :
MEXICAN SKIRT STEAK
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine the salsa, lime juice, Worcestershire, garlic and 2 tablespoons of the oil in a blender; puree until smooth. Pour into a resealable plastic bag and add the steak pieces. Seal tightly and rub the steaks with the marinade until evenly coated. Set aside for about 30 minutes at room temperature.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Remove the steaks from the marinade, allowing the excess to drip off. Discard the marinade. Pat the steaks dry with paper towels and season generously with salt and pepper. Lay the steaks in the skillet and cook, turning once, until browned on the outside and medium-rare, 6 to 8 minutes total. Let the steaks rest for 5 minutes. Serve sliced with warm tortillas, sliced avocado, cilantro leaves, lime wedges and extra salsa to make tacos.
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
15-MINUTE STIR-FRIED STEAK TACOS
We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
- Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
- When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
- Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.
TRADITIONAL MEXICAN STREET TACOS
These mini tacos are great for a quick and easy meal or as an appetizer. These little dynamites are my favorite because they are packed with flavor and look great too!
Provided by I
Categories World Cuisine Recipes Latin American Mexican
Time 11m
Yield 2
Number Of Ingredients 6
Steps:
- Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
- Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
- Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.
Nutrition Facts : Calories 697.1 calories, Carbohydrate 44.2 g, Cholesterol 157.5 mg, Fat 29.9 g, Fiber 9.7 g, Protein 64.1 g, SaturatedFat 6.7 g, Sodium 177 mg, Sugar 2.4 g
AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)
On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Provided by Wendy H
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g
MEXICAN FLANK STEAK TACOS
Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. -Steve Meredith, Streamwood, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream., For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside., Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm., Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.
Nutrition Facts : Calories 612 calories, Fat 33g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 739mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 12g fiber), Protein 28g protein.
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