Tex Mex Street Tacos
Ingredients
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
Toppings
cotija cheese
lime wedges
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
Instructions
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