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Categories:
flank steak skirt vegetable oil red wine vinegar lime juice orange juice water garlic white pepper salt ground cumin chili powder oregano ground cloves white onion cilantro molasses Worcestershire sauce tortillas cilantro white onion serrano Serrano chili verde
Viewed: 40 - Published at: a year agoIngredients
- 2 lb Flank Steak
- 2 lb Skirt Steak
- 2 lb Boneless Chuck Steak
- 2 lb Top Round Steak
- 1/4 cup Vegetable Oil
- 1/2 cup Red Wine Vinegar
- 1/3 cup Lime Juice
- 1/3 cup Orange Juice
- 1 cup Water
- 3 clove Crushed Garlic
- 1 tbsp White Pepper
- 1 1/2 tbsp Sea Salt
- 1 tbsp Ground Cumin
- 1 tbsp Chili Powder
- 1 tbsp Mexican Oregano
- 1/4 tsp Ground Cloves
- 1 medium Orange Sliced
- 1 White Onion Sliced
- 1/4 bunch Cilantro chopped (Stemless)
- 1 tbsp Molasses (Optional for flavor)
- 1 tbsp Worcestershire sauce (Optional for flavor)
- 25 Corn Taco Tortillas
- 1/2 bunch Cilantro Chopped (stemless)
- 1 White Onion Chopped
- 1 Chile de Arbol
- 1 Serrano Verde
- 1 Serrano chili verde con tomatillos
- 1 Chile del Barracho
Method
- 2lbs of your choice of meat, chopped into cubes.
- Add cubes to large metal deep pan.
- Add marinade ingredients into metal pan mixing it thoroughly with the meat.
- Top with orange and onion slices.
- Cover pan with wrap, foil or lid, you can also use large clear bag to wrap all of meat and marinade and refrigerate for 24 hours.
- Remove orange and onion slices.
- Cook at medium heat 8-10 minutes on a flat pan, flat grill or Comal pan.
- Make sure to flip and turn meat so all sides are cooked.
- Do not allow meat to overcook and dry out.
- Heat 2 tortillas on Flat pan, flat grill, or Comal on medium heat until tortillas are pliable cooking equally on both sides.
- Repeat step for taco count.
- Using 2 tortillas per taco scoop cooked meat into tortillas and top with onions, cilantro and your choice of sauce/salsa.
- Enjoy!
- Salsas
