Tacos De Bistec With Lime Sauce Mexican Street Tacos Recipes

Steps:

• Marinade:.
• In a food processor, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth.
• Place the skirt steak in a large Ziploc bag.
• Pour the marinade in the Ziploc bag with the skirt steak and seal the bag. Squeeze out as much air as possible. (vacuum sealing works great too!).
• Shake bag to ensure the marinade is evenly distributed.
• Marinade from a few hours or overnight in the refrigerator.
• Lightly oil the hot grill (can use outdoor or indoor grill or broil in oven).
• Remove the steak from the Ziploc bag and drain off the marinade. Sprinkle the Julio's seasoning (or any fajita seasoning) to both sides of the steak.
• Grill streak for approximately 2-3 minutes each side, more or less depending on your temperature preference.
• Remove steak from grill and let rest for about 10 - 15 minutes. For oven, use the broiler and broil each side for 3-4 minutes (should be cooked to medium).
• Cut meat into tiny cube pieces.
• Sauce:.
• Place ranch dressing mix, mayo, milk, lime juice, garlic, cilantro, green salsa and hot sauce in a blender.
• Blend the sauce until smooth.
• Sample it and add hot sauce more or less to taste.
• Make it several hours ahead of time to allow it to thicken.
• To prepare the tacos:.
• Warm the tortillas in a skillet or microwave just until warm.
• Add the steak pieces.
• Add onions.
• Add cilantro.
• Top with lime dressing.
• ENJOY!

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.

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.

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.

Steps:

• Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag.
• Slice the flank steak, against the grain, into small bite size pieces.
• Place the meat into the marinade.
• Refrigerate for 2 to 24 hours.
• DRESSING:.
• Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing.
• Whisk until well combined; set aside to let flavors mingle.
• Heat a grill pan over medium high heat.
• Coat with cooking spray.
• Once the pan is hot, add the flank steak, and cook for 2 to 3 minutes, stirring often until the meat is cooked to desired degree of doneness.
• Remove from the grill pan and set aside.
• Pour some of the marinade into the grill pan and cook on high for 2 to 3 minutes until it has boiled and reduced a bit.
• Pour the reduced marinade onto the cooked beef and toss to coat evenly.
• Chop the romaine lettuce and the napa cabbage finely.
• Toss them together with the green onion, shredded carrots, and cilantro. Drizzle the salad dressing on the salad, to taste.
• Toss to coat evenly.
• Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up.
• Place some of the meat into the tortilla followed by the salad.
• Top with some sriracha sauce.
• Serve the tacos with lime wedge and eat immediately.

Steps:

• To make the mojo - with a mortar and pestle, mash together the garlic, jalapeños, cilantro, salt, and pepper to make a paste.
• Put it in a glass jar.
• Add the lime and orange juices, the vinegar, and the oil and shake it up to combine.
• Lay the flank steak in a large baking dish and pour the mojo over it.
• Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. (Don't marinate the steak for more than 8 hours or the fibers will break down too much and the meat will get mushy.).
• Preheat an outdoor grill or a ridged grill pan over a medium-high flame (you can also use your broiler).
• Take a few paper towels and fold them several times to make a thick square.
• Blot a small amount of oil on the towels, then carefully and quickly wipe the hot grates to make a nonstick grilling surface. Pull the steak out of the mojo marinade and season on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare.
• Remove to a cutting board and let it rest for 5 minutes to allow the juices to settle.
• Slice thin on an angle, across the grain.
• While the steak is resting, warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
• To serve, put two of the warm tortillas on your work surface.
• Lay about an eighth of the beef down the center of each, and sprinkle with lettuce, onion, and cheese.
• Top with a spoonful of pico de gallo and garnish with lime wedges.
• To make the pico de gallo - Put all of the ingredients into a mixing bowl and stir it all together. Let sit for 15 minutes to allow the flavors to marry.

Steps:

• chop jalapenos and onion.
• saute jalapeno and onion til onion is clear. Do not brown.
• separately fry in skillet the liver to medium.
• cut liver in small pieces.
• put all ingredients together with tomato sauce in pan and cook for 10 minutes.
• salt to taste.
• serve on either corn or flour tortillas not taco shells.