Mexican Street Tacos
This recipe starts with a quick marinade that builds flavor into the steak. The meat is then cooked in a hot skillet so it browns quickly while staying tender.
Ingredients
For the Beef Marinade
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons canola oil , divided
- 3 cloves garlic , minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried mexican oregano
- 1 1/2 pounds Beef, skirt steak or flank steak , cut into 1/4 inch pieces
Building the Tacos
- 12 corn tortillas, mini street taco size , warmed
- 3/4 cup diced white onion
- 1/2 cup chopped fresh cilantro
- 1 lime , cut into wedges
Instructions
- In a medium bowl, whisk together lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and Mexican oregano.
- Place trimmed, diced beef in a large bowl or resealable bag. Pour marinade over the steak, toss to coat, and marinate for at least 2 hours and up to 4 hours, turning occasionally.
- Heat the remaining 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Cast iron gives a nice char to the meat.
- Add the marinated steak along with the marinade. Cook, stirring frequently, until steak is browned and the marinade has reduced, about 5 to 6 minutes, or until desired doneness being careful not to overcook the meat.
- Divide steak among warmed corn tortillas. Top with diced white onion and chopped cilantro.
Notes
Slice the steak against the grain for maximum tenderness
Do not overcrowd the skillet - or the meat will not sear, instead it will steam.
Warm tortillas in a dry skillet for the best texture
Marinate the meat in the refrigerator
Prep toppings in advance for quick assembly
Do not overcrowd the skillet - or the meat will not sear, instead it will steam.
Warm tortillas in a dry skillet for the best texture
Marinate the meat in the refrigerator
Prep toppings in advance for quick assembly