This is my take on a street taco. Relatively simple preparation without sacrificing any flavor.
Ingredients:
Salsa Verde:
1 lb tomatillos
½ medium onion, quartered
1 jalapeño peppers
1 poblano pepper
1 lime, juiced
1 tablespoon sugar
3 tablespoons extra virgin olive oil
Carne Asada:
1 lb flank steak
1 orange, juiced
4 cloves garlic, minced
½ medium onion, diced
1.5 fl oz tequila
1.5 fl oz triple sec
1 teaspoon cumin
1 teaspoon salt
Pico de Gallo:
2 tomatoes, diced
Remainder of diced onions from the Carne Asada
2 scallions
1 Serrano pepper, minced
1 clove garlic, minced
1 lime, juiced
2 tablespoons olive oil
1 tablespoon cilantro, chopped
salt to taste
Taco Toppings:
Flour Tortillas
Cotija Cheese
Avocado Slices
Chopped Cilantro
Instructions:
1. Note: It is best to make the Salsa Verde the day prior to allow to cool sufficiently and allow the flavors to mature.
2. Peel the tomatillos and rinse. Place in a pot of water with the quartered onion half. Add the whole jalapeño and poblano peppers. Remove the seeds for less heat.
3. Bring the pot to a boil and cook until the tomatillos start to split. Remove from heat and strain. Blend all of these cooked ingredients in a blender with the lime juice until smooth.
4. In a pot, add a tablespoon of extra virgin olive oil and the blended mixture. Add in the tablespoon of sugar and simmer for 10-15 minutes. Remove from heat and set aside to cool completely.
5. In a large ziplock bag, combine the flank steak, orange juice, garlic, half of the diced onion half, tequila, triple sec, cumin and salt. Mix to combine and marinate for 8 hours in the refrigerator.
6. In a medium bowl, combine all of the ingredients for the Pico de Gallo and set aside for at least 15 minutes.
7. In a skillet, cook the flank steak for 6-8 minutes on each side until cooked through. Set a side for ten minutes and slice into strips.
8. Warm the tortillas. I prefer flour tortillas for this recipe.
9. Set out the Carne Asada, Salsa Verde, Pico de Gallo, and toppings and assemble your tacos to taste.
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