Authentic Steak Tacos
In my previous post, I brought you my recipe for Horchatta (which is really good by the way, so totally check it out!). Today, I am finalizing this easy little Mexican inspired dinner 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 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.
Some other great topping ideas for these tacos would be Pico de Gallo Salsa, Bean & Corn Salsa, Guacamole, & Cucumber Avocado Salad.
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!
Authentic Steak Tacos
- 2 pounds top sirloin steak cut into small chunks or thin slices (you can also use leftover steak)
- salt and pepper to taste
- minced garlic to taste
- ¼ cup vegetable oil
- 16-20 corn tortillas
- 1 medium onion diced
- 4 fresh jalapeno peppers or other hot peppers, seeded and chopped
- 3-5 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.
- Heat a large skillet over medium-high heat. Fry the steak chunks & minced garlic, stirring constantly, until browned on the outside and cooked through – about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
- Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm. Don’t over fry – they only need about a minute or less on each side.
- Top corn tortillas with steak, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.
These look amazing !
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