Mexican Street Tacos

• doses: 6 servings
• tempo ativo: 1 hour 15 minutes
• tempo total: 1 hour 30 minutes

Ingredientes

2 tablespoons reduced sodium soy sauce

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 oregano

1 1/2 pounds skirt steak (cut into 1/2-inch pieces)

12 mini flour tortillas (warmed)

3/4 cup diced red onion

1/2 cup chopped fresh cilantro leaves

1 lime (cut into wedges)

Instruções

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

Heat remaining 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

Serve steak in tortillas, topped with onion, cilantro and lime.

Notas

Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking to quickly brown the meat while sealing in its juices.

Use flour or corn tortillas. Mexican street tacos are traditionally made with corn tortillas but small flour or corn tortillas can be used depending on personal preference.

Double up the tortilla. Street tacos are typically served on two tortillas, known as la copia or “the copy”. This practice helps keep the filling together, and if the first tortilla breaks, the back up tortilla can be used for the rest of the filling.

Serve with your favorite toppings.Serve with diced onion, cilantro, cotija cheese, salsa verde, guacamole or salsa.

Freeze as needed. Label, date and freeze up to 2 months.