TACOS DE BISTEC WITH LIME SAUCE (MEXICAN STREET TACOS ...
Make and share this Tacos De Bistec With Lime Sauce (Mexican Street Tacos) recipe from Food.com.
Total Time 8 hours 20 minutes
Prep Time 8 hours
Cook Time 20 minutes
Yield 16 tacos, 8 serving(s)
Number Of Ingredients 19
Steps:
- Marinade:.
- In a food processor, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth.
- Place the skirt steak in a large Ziploc bag.
- Pour the marinade in the Ziploc bag with the skirt steak and seal the bag. Squeeze out as much air as possible. (vacuum sealing works great too!).
- Shake bag to ensure the marinade is evenly distributed.
- Marinade from a few hours or overnight in the refrigerator.
- Lightly oil the hot grill (can use outdoor or indoor grill or broil in oven).
- Remove the steak from the Ziploc bag and drain off the marinade. Sprinkle the Julio's seasoning (or any fajita seasoning) to both sides of the steak.
- Grill streak for approximately 2-3 minutes each side, more or less depending on your temperature preference.
- Remove steak from grill and let rest for about 10 - 15 minutes. For oven, use the broiler and broil each side for 3-4 minutes (should be cooked to medium).
- Cut meat into tiny cube pieces.
- Sauce:.
- Place ranch dressing mix, mayo, milk, lime juice, garlic, cilantro, green salsa and hot sauce in a blender.
- Blend the sauce until smooth.
- Sample it and add hot sauce more or less to taste.
- Make it several hours ahead of time to allow it to thicken.
- To prepare the tacos:.
- Warm the tortillas in a skillet or microwave just until warm.
- Add the steak pieces.
- Add onions.
- Add cilantro.
- Top with lime dressing.
- ENJOY!
Nutrition Facts : Calories 383.5, FatContent 18.2, SaturatedFatContent 5, CholesterolContent 75.8, SodiumContent 448.1, CarbohydrateContent 27.6, FiberContent 3.7, SugarContent 3.1, ProteinContent 27.8
BISTEC ENCEBOLLAO RECIPE | ALLRECIPES
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Provided by HANZOtheRAZOR
Categories Soups, Stews and Chili Recipes Stews Beef
Total Time 4 hours 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
- When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Nutrition Facts : Calories 422.5 calories, CarbohydrateContent 6.3 g, CholesterolContent 80.7 mg, FatContent 32.1 g, FiberContent 1.1 g, ProteinContent 26.4 g, SaturatedFatContent 8.1 g, SodiumContent 586.5 mg, SugarContent 2.6 g
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Total Time 1 hours 35 minutes
Category Main Dishes, Taco Recipes, Beef
Calories 369 calories per serving
- Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.
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