In my previous post, I brought you my recipe for Horchatta. Today, I am finalizing that entry with Part 2 – my recipe for authentic steak tacos. Now, usually when you hear the world ‘authentic’ sometimes you automatically think ‘complicated’. Well, don’t fret – b/c these are so very easy, you could probably prepare them with your eyes closed…although I don’t recommend doing it that way!
Here is what you need..
Marinate your cubed sirloin steak in the juice of 3 limes for at least an hour.
When you are almost ready to cook the meat – chop your cilantro, hot peppers, & onion – and slice the remaining limes into wedges. Place the chopped toppings into individual bowls. (In case you are wondering, there is leftover cucumber avocado salad in the small oval dish from the night before)
Cook the steak & minced garlic in a hot skillet until done – about 5 minutes.
Transfer the meat to a plate or other vessel & keep warm in an oven preheated to 200 degrees – or place in a warming dish as I did.
Fry the corn tortillas in a hot pan with a few tablespoons of vegetable oil, adding more oil as needed. They only need to cook about 1 minute on each side – when you notice them starting to ‘puff’ a little, it’s time to flip. Keep the finished tortillas warm in the oven while the rest are cooking.
I like to make a ‘taco bar’ when I’m serving these – with all the toppings lined up for everyone to serve themselves.
Top the corn tortillas with the cooked steak, diced onions, peppers, & cilantro – and squeeze on a little lime. Fold over, or wrap, & eat them all up!
- 2 pounds top sirloin steak, cut into small chunks
- salt and pepper to taste
- minced garlic to taste
- 1/4 cup vegetable oil
- 16-20 corn tortillas
- 1 medium onion, diced
- 4 fresh jalapeno peppers (or other hot peppers), seeded and chopped
- 5 limes
- 1 bunch fresh cilantro, chopped
Squeeze the juice of 3 limes onto your chopped meat, and let the meat marinade for at least one hour.