Authentic Mexican Tacos

Spice Level:

Time: About 45 minutes, most of which is cutting ingredients.

This is a family favorite in our household. This is a very traditional way to preparing tacos. We typically will enjoy this meal with homemade lime-aid (it is the perfect drink to pair with this meal). I hope you all enjoy!

Ingredients:

Pico de Gallo:

Step 1: Dice 2 Roma Tomatoes, 1/2 onion and 1/2 a large jalapeno pepper.

Step 2: Mix these three ingredients in a bowl and add a little salt for taste. Set aside for later.

Meat Preparation:

Step 1: Slice the poblano in strips and place them in a large bowl.

Step 2: Take about 5 cloves of garlic, strip and then crush in your palm. Place the crushed garlic in the bowl with the poblano.

Step 3: Slice a lime in half.

Step 4: Season the meat with cumin and salt (we have since stopped using Adobo).

Step 5: Slice the steak into strips and place in the large bowl with the garlic and poblano.

Step 6: Squeeze a lime onto the meat. Also splash some sport pepper sauce to the meat as well.

Cooking the Steak:

Heat a cast iron skillet to medium.

Add a small amount of olive oil to the bottom of the pan and allow it to heat up.

Place all of the meat, garlic and poblano into the skillet. Spread out evenly across the skillet. Add some more seasoning and allow to cook.

Every few minutes, turn the meat until it is all browned and has a little bit of crisp on the edges.

Add more sport pepper juice and a few peppers to the meat.

Squeeze more lime onto the meat.

Sautéed Onions:

Step 1: Cut the second half of the onion into quarters.

Step 2: Get a non-stick skillet with a lid and add olive oil to it and heat on medium.

Step 3: Allow the onions to cook while the meat is cooking. Occasionally, toss the onions.

Preparing remaining items:

Wash your cilantro and cut the leaves from the stems.

Heat a large non-stick skillet and spray with oil (canola, pam, etc).

Place corn tortillas on the skillet and allow to cook. Flip after a few minutes and cook the other side. Don’t let them cook too long as they will turn into hard shell tacos. Also, don’t overspray oil or your tortillas will get soggy.

Final Taco Prep:

Place meat in the taco, add your pico, then grilled onions and finally your cilantro. Enjoy!!

@rickdriese

Family favorite here…Steak tacos with Pico and cilantro. Make sure to use adobo and lots of lime for flavor. #mexicanfood #cooking

♬ Mexican – Lilit Hovhannisyan

About Post Author