Ok – some of you may have seen this recipe before here on the Mrs…from WAY back in 2010. Back when the photo for the recipe looked like this…
Back in the days of my very beginning. With my tiny little point and shoot camera in which I paid absolutely no attention to how it looked on the plate. But hey – we’ve all got to start somewhere! And, I’m certainly not by any means any sort of professional food photographer now… actually far from it. But hey, I’d like to think I’ve approved just a little. You’ve gotta give me that at least!
Since this is one of my favorite recipes, my 13 year old daughter’s absolute favorite food in the entire world, and a regular on our dinner table… I felt it deserved a second go round. With a little prettier pictures too.
I already updated the ‘old post’ from 2010 – but then I thought, hey… no one’s going to see it unless I repost it! So, here it is. Again. And prettified a little.
I like to think of these as my ‘Authentic Steak Tacos’. Even though I’m a Southerner. Authentic Southern Tacos? Whatever, they’re delicious… that’s all that matters, right?
Now, usually when you hear the world ‘authentic’ sometimes you automatically think ‘complicated’. Well, don’t fret my friends because these are so very easy, you could probably prepare them with your eyes closed… Although I don’t recommend doing it that way! Remember, I don’t have liability insurance here.
The cool thing about this is that even though I’m showing you how to make it with fresh meat, you can also easily whip these up if you have leftover steak or even leftover beef roast. Great way to reconstitute those leftovers, guys!
Here is what you need:
Marinate your sliced sirloin steak in the juice from 2-3 limes for about an hour.
You can allow it to marinate for longer than an hour if you like, no harm in extra limeness – that’s for sure! Now, if you’re using leftover steak, just heat it up and give it a good lime juice bath once warmed.
While your meat is marinating; chop your cilantro, jalapenos, & onion – and slice the remaining limes into wedges. Place the chopped toppings into individual bowls. Sliced avocado goes really nice with this too.
Season the steak with salt & pepper. Cook in a hot skillet until it reaches the desired doneness – about 5 minutes for me. Adding garlic while the meat is cooking is absolutely delicious if you have it!
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 personally like to make a ‘taco bar’ when I’m serving these – with all the toppings lined up for everyone to serve themselves and create their own ‘custom’ taco.
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!
P.S. This is even better served with a tall cold glass of Horchatta.
Check out more Mexican style recipes here – and if you’re looking for more ways to use up those leftovers, check out these great ideas!
Like what you see here on the Mrs? Never miss a thing! Subscribe to my Email Newsletter! Just enter your email address, and never miss a single post!Follow me on Facebook, Twitter, Instagram and/or Google+. You can also follow my boards on Pinterest!