Draggingtree Posted October 26, 2020 Share Posted October 26, 2020 Makes 4 Servings Ingredients 2 pounds Flank Steak 1/4 cup silver tequila 2 tablespoon low sodium soy sauce 2 cloves garlic, minced 1 lime, juiced 1/4 cup orange juice 1/4 cup olive oil 1 teaspoon Kosher salt 1/2 teaspoon ground black pepper 1 jalapeño pepper, ribs and seeds removed, finely chopped 1 shallot, finely chopped 2 tablespoon cilantro, chopped 16 corn tortillas Toppings: Minced white onion, chopped cilantro. Optional toppings: cojita cheese, lime wedges, pico de gallo (recipe follows) Pico de Gallo (Yields 2 Cups) 4 tomatoes, seeded and chopped 1/2 cup red onion, chopped 2 green onions, white and green parts, thinly sliced 1 jalapeño pepper, ribs and seeds removed, minced 1/4 cup cilantro, chopped 2 garlic cloves, minced 1 lime, juiced 1/4 cup extra-virgin olive oil 1 teaspoon Kosher salt Preparation Place tequila, soy sauce, garlic, lime juice, orange juice, olive oil, salt, black pepper, jalapeño pepper, shallot and cilantro in a freezer proof zip top bag. Add flank steak. Seal and marinate 6 hours to overnight in the refrigerator. Preheat an outdoor grill to 400°F. Remove steak from marinade. Grill for 7 – 10 minutes per side, turning once, until desired internal temperature. Remove the steak, rest for 5 minutes to allow the juices to redistribute. Thinly slice the steak across the grain on a diagonal. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill. Combine pico de gallo ingredients in mixing bowl and toss thoroughly. Stack 2 tortillas, add beef, toppings and lime juice if desired. https://texashighways.com/eat-drink/recipes/recipes-entrees/tex-mex-street-tacos/ Link to comment Share on other sites More sharing options...
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