Mexican street tacos (marinated steak) with salsa roja and avocado salsa verde
Cooking Con Claudia · ♥ 26.9K likes · 838.9K views · 9 min video
Read about beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole jalapeno
- 4 lb beef steak
- street taco tortillas
- ¼ whole onion
- 3 cloves garlic cloves
- cilantro
- 7 oz beer
- 2 tsp maggi seasoning
- 1 whole lemon
- 3 tbsp chef marito steak seasoning
- 1 tsp lemon pepper
- 1 tsp salt
Blend the cilantro, onion, garlic, maggi, lemon juice, lemon pepper, salt, steak seasoning and beer until smooth.
- 3 whole tomatoes
- chile de arbol
- 1 cloves garlic clove
- 1 tsp white vinegar
Pour over the meat, taste and adjust the salt, coat fully, cover and marinate in the refrigerator at least an hour.
- 5 whole tomatillos
- onion
- 2 cloves garlic cloves
- cilantro
- 1 whole avocado
- oil
Halve the tomatoes; set on a baking sheet with the jalapeño, the tomatillos and the onion piece; brush with a little oil and broil 7 minutes.
Broiling the salsa vegetables
Meanwhile toast the chiles de arbol until fragrant, about 30 seconds; put in the blender cup.
- oregano
- salt
Salsa roja: add the broiled tomatoes, a pinch of oregano, salt, a garlic clove and the vinegar to the chiles; pulse about five times until blended; taste for salt.
- lime juice
- salt
Salsa verde: blend the broiled onion, tomatillos and jalapeño with two garlic cloves, cilantro, the avocado, a little salt and a little lime juice until smooth; taste for salt.
Take the meat out and let it rest 10 minutes; heat a comal on high and cook the meat 3 minutes per side.
Cut against the grain into strips, then small pieces; return to the pan with the juices and cook 3 minutes more.
- onion, cilantro, lime juice, cabbage, radish, jalapeño
Fill the tortillas with meat; top with onion, cilantro, a squeeze of lime, cabbage, the salsas, radish and jalapeño.
Building the tacos and tasting