If you’re wanting to make authentic Mexican style “street tacos”, this recipe from our resident Chef Manuel Salcido is the real deal!
Ingredients:
- USDA Choice Thin Sliced Chuck Steak ½ lb.
- Flour tortillas 4 (Corn tortillas optional)
- Sour Cream
- One large ripe tomato
- Cabbage
- Lime
- Avocado
- Onion
- Cilantro
- Jalapeño
- Pepper
- Salt
Recommended Garnishes:
Roasted Onions
Guacamole
Pico de gallo salsa
Cabbage
Directions:
Grill meat directly over heat. Once juices are released, add coarse salt immediately then turn
meat. Remove from grill after juices are again released. Cut into bite size pieces and serve on
warm tortilla (heated on skillet). Top with finely sliced cabbage, roasted onions,guacamole, and
pico de gallo salsa.
Roasted Onions
Wrap onions in aluminum foil and place on grill for 15 to 20 minutes once ready open foil and
add a few drops of lime juice and salt.
Guacamole
In blender, add 2 avocados (skinned and de-seeded), cilantro (1/4 bunch?), juice of 1 lime, half
jalapeño pepper (without seeds), 2 tbs. sour cream, a touch of salt and pepper and liquefy.
Place in bowl and serve over taco to taste.
Pico de gallo salsa
One large tomato
¼ Onion
¼ bunch of cilantro
½ jalapeno (no seeds)
Dice tomato, onion, cilantro and jalapeño pepper in small cubes, mix them in a bowl add a
touch of olive oil, salt and pepper.
