Quesabirria Tacos

Quesabirria Tacos

Kinda Tweaking Three Recipes Into One Glorious Tacos!

Difficulty: Moderate

Prep Time: 30 minutes+

Cooking Time: 7 hours+

Ingredients

2-3 lbs Flank steak

1/4 cup orange juice

1/4 cup lime juice

1/4 cup lemon juice

1/4 cup soy sauce

2 onions, sliced

3 Tbsp olive oil

1 packet McCormick Street Taco Carne Asada Seasoning Mix

Large tortillas

Mexican shredded cheese

Cooking Tools

Slow cooker 

Large frying pan

Food processor 

Small mixing bowl

Directions

In a small mixing bowl, combine: orange juice, lime juice, lemon juice and soy sauce, set aside. Mix McCormick seasoning packet and olive oil to create a marinade paste. Spread marinade all over the Flank steak and place in the slow cooker . place the sliced onions on top of steak and pour the orang juice combination around the edges of the steak to not disturb the marinade.  Cook steak on high for 6 hours, then take 2 fork and shred the Flank steak and allow the meat to soak up the cooking juices. To create the tacos, heat thee frying pan to medium high, add some olive oil to coat pan. Lay tortilla on lightly coated pan and place shredded steak, some onions and cheese on one half of the tortilla, then fold over the other half. Cook for 1 minute + until golden crispy and cheese is melting, flip over and repeat. Repeat the process to make more tacos.  Serve with some Spicy Cilantro Lime Ranch (recipe below) or use the Au Jus to dip the tacos.

Spicy Cilantro Lime Ranch

Ingredients 

2 cups plain Greek yogurt 

2 jalapeño peppers

2 clove garlic

1 Tbsp cilantro, chopped

1 Tbsp lime juice

1 Tbsp lemon juice

1 packet Hidden Valley Original Ranch Seasoning

Directions

In a frying pan on high, lay jalapeños and garlic clove and char & soften on all side, 3-5 minutes. Remove stem and half the char off the jalapeños and place all the rest of the ingredient’s in a food processor and blend until smooth. Place in a air tight container and refrigerate until ready to use.

Plantain Street Tacos

Plantain Street Tacos
Had Something Similar From A Taco Food Truck!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 20 minutes

Ingredients

1 1/2 cups ripe plantain, diced

8 count small corn tortillas

1/2 cup onions, diced

1/2 cup green pepper, diced

1/2 cup red pepper, diced

1/4 cup canned green chilies,  small dice

2 cloves garlic, minced

1 ear of corn, kernels removed

1 cup canned black beans, rinsed & drained

1/2 cup cilantro, chopped

1 cup tomatoes, diced

2 tbsp olive oil

1 tbsp vegetable oil

1/2 tsp chili powder

crema (optional)

salt

pepper

Cooking Tools

Nonstick skillet 

Directions
Prepare corn tortillas by frying tortilla in a small amount of vegetable oil on both sides for about 30 seconds on each side, set aside. In a nonstick skillet, heat olive oil on medium heat and fry diced plantains until cooked to a golden brown. Add in the rest of the ingredients (except the tomatoes) and saute until vegetables are tender, salt & pepper to taste. place ingredients into the prepare tortillas, top with fresh diced tomatoes & crema.
Serves 

Beef & Broccolini Tacos

Beef & Broccolini Tacos
Unusual Flavor Combo, But It Really Works!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25 minutes

Ingredients
1 1/2 lbs. ground round beef
1 cup onions, diced + 2 tbsp minced
2 packets of taco seasoning (mild or spicy)
1/2 tsp cumin
1/2 tsp garlic powder
1/2 cup water
1 cup jarred salsa
1 cup fresh tomatoes, diced
1 cup canned pinto beans, rinsed & drained
1 tbsp cilantro, minced
2 cups lettuce, shredded
4 spears broccolini, chopped
1 tbsp butter or oil
8 hard taco shells
shredded cheese
sour cream (optional)
salt 

Cooking Tools
Large skillet
Small skillet
Small mixing bowl

Directions
In a skillet on high heat, cook ground beef until browned.  Add in the onions, taco seasoning, cumin, garlic powder and water and lower heat to a simmer.  Cook beef and onions for 10-12  minutes or until beef is fully cooked and onions are tender. In a mixing bowl, add; salsa, tomatoes, pinto beans, minced onions, cilantro and set aside.  In a small skillet, melt butter on medium heat and saute chopped broccolini until slightly tender, season with salt. To assemble tacos, add ground beef on the bottom, then lettuce, then tomato and bean salsa. Top with sauteed broccolini and shredded cheese.
Serves 4

Cabo Fish Tacos With Citrus Slaw

Cabo Fish Tacos With Citrus Slaw
South Of The Border Flavor!
Difficulty: Easy

Serve With Yellow Rice And Refried Pinto Beans!

Ingredients
2 8oz. portions Halibut filet, skinless and boneless
1 package of corn tortillas
1 bag of slaw and baby kale mix
1/4 cup cilantro, chopped
juice of 1/2 lemon, 1/2 lemon for garnish
juice of 2 limes
1 tomato diced
1 avocado diced
1 cup queso fresco crumbled
3/4 cup slaw dressing
1 tbsp olive oil
salt
pepper

Directions
In a mixing bowl add the slaw mix, cilantro, slaw dressing, lemon and lime juice.  Mix thoroughly, place in refrigerator to chill.  Slice the fish into 1 inch long strips.  Coat the Halibut filets with olive oil, salt and pepper and grill either on a indoor or outdoor grill.  Cook until done.  To assemble the fish tacos, warm the corn tortillas on the grill to make it pliable.  Place slaw mixture in center of the tortilla as a base for the fish, add fish then layer the rest of the ingredients.  Add lemon slices for garnish.
Yields 6 tacos

The Citrus Slaw Makes The Flavors Pop!

 

 

Grilled Chicken Corn Tortilla Tacos with Homemade Pico de Gallo

Grilled Chicken Corn Tortilla Tacos
Difficulty: Moderate

Ingredients for Chicken & Tacos:
2 large chicken breast
1 lemon
2 limes
1 tsp garlic minced
1/2 cup olive oil
1 tbsp sugar
1/4 tsp cumin
1 package corn tortillas
1 avocado
1 bag of washed and rinsed mixed greens
1 package queso fresco (crumbled)
Salt & Pepper for taste

Directions
Pound out the chicken breast until double in size, place in plastic freezer bag and set aside.  Prepare to make the marinade, in a mixing bowl add the juice of 1 lemon and 1 lime, garlic, olive oil, sugar, cumin, pinch of salt, pepper, then whisk.  Add marinade in freezer bag with chicken and marinade in refrigerator for 2 hours.  Grill the chicken until done, set aside.  Prepare the toppings by slicing the avocado, pico de gallo (recipe below) mixed greens, tortillas and queso.  Slice the chicken in thin strips then start building your taco. Slice 1 lime into wedges for squeezing on tacos.
Serves 4

Ingredients for Pico de Gallo:
2 cups tomato diced
1/4 cup red onion diced
1/4 cup cilantro chopped
1/2 tsp jalapeno minced (optional) if you like spicey
1 lime (juice of lime)
salt

Directions
Add all ingredients into a bowl, mix and place in refrigerator until ready for use.

Go to our Sopa de Pollo recipe to learn how to make the soup pictured with our chicken tacos!