Tex Mex Street Tacos
2 lbs. Flank Steak
1/4 cup silver tequila
2 tablespoons soy sauce, low sodium
2 cloves garlic, minced
¼ cup olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 jalapeno pepper, ribs and seeds removed, finely chopped
1 shallot, finely chopped
2 tablespoons cilantro, chopped
cotija cheese, crumbled
16 Tia Lupita Cactus Corn Masa Tortillas
pico de gallo, recipe follows
Tia Lupita Hot Sauce
PICO DE GALLO (YIELDS 2 CUPS)
4 tomatoes, seeded and chopped
½ cup red onion, chopped
2 green onions, white and green parts thinly sliced
1 jalapeno pepper, ribs and seeds removed, minced
¼ cup cilantro, chopped
1 cloves garlic, minced
1 lime, juiced
¼ cup extra virgin olive oil
1 teaspoon kosher salt
Place tequila, soy sauce, garlic, lime juice, orange juice, olive oil, salt, black pepper, jalapeño pepper, shallot and cilantro in a freezer proof zip-top bag. Add flank steak. Seal and marinate 6 hours to overnight in the refrigerator.
Preheat gas or charcoal grill to 400°F.
Remove meat and discard marinade
Place steaks on oiled grates and grill for approximately 4-6 minutes on one side or until moisture starts to pool on the top and beef releases easily from the grates with tongs.
Flip once, grilling on the other side for 4-6 minutes or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak.
Transfer steaks to a platter and let rest for 3 minutes before slicing against the grain, into ¼-inch thick strips.
Combine pico de gallo ingredients in mixing bowl and toss thoroughly
Spray Tia Lupita tortillas on each side with a little olive oil and warm for 30 seconds on each side in a skillet or on the grill.
Stack 2 tortillas, add beef, toppings, lime juice and Tia Lupita Hot Sauce