Mexican Essentials Awesome Steak Taco Meat Recipes

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MEXICAN ESSENTIALS: AWESOME BEEF BRISKET TACOS

I think that this is the third recipe I've posted on using leftover brisket, and it was a total hit with my weekend guests. Everyone agreed that the brisket was a tasty change from the usual ground-beef tacos. They're easy/peasy to make, and the slow cooking down of the liquid infuses the brisket with a depth of flavor you might not expect from brisket. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Tacos & Burritos

Number Of Ingredients 15



Mexican Essentials: Awesome Beef Brisket Tacos image

Steps:

  • PREP/PREPARE
  • Gather your Ingredients (mise en place).
  • Add the cumin, paprika, cayenne, onions, and beef stock to a saucepan, and bring up to a simmer.
  • Add the brisket to the saucepan.
  • Allow to simmer slowly until most of the liquid is evaporated, about 30 minutes.
  • Chef's Note: Do not rush this process, just let the ingredients slowly simmer, and infuse the brisket with yummy flavor.
  • PLATE/PRESENT
  • Dress up your tacos in the usual manner, but substitute the brisket for your usual protein. Enjoy.
  • Keep the faith, and keep cooking.

PLAN/PURCHASE
2 tablespoon(s) yellow onion, finely chopped
1 teaspoon(s) ground cumin
1 teaspoon(s) sweet paprika
1 pinch(es) cayenne, or to taste
1 cup(s) beef stock, not broth
1 pound(s) leftover beef brisket, chopped
ADDITIONAL ITEMS
- taco shells
- lettuce
- sour cream
- salsa
- cheese
- lemon slices
- whatever you choose to put on your tacos

MEXICAN ESSENTIALS: SOME ASSEMBLY REQUIRED

I made these about a week ago, and posted a photo. Several of you asked that I post it as a recipe, so you could keep it in your files. When I served it, I made a taco bar with chicken, pork, beef, refried beans, some cheese, and served on toasted flour tortillas. They were a big hit. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Tacos & Burritos

Number Of Ingredients 13



Mexican Essentials: Some Assembly Required image

Steps:

  • PREP/PREPARE
  • Here is a great recipe for refried beans: https://www.justapinch.com/recipes/side/vegetable/south-of-the-border-essentials-refried-beans.html?r=10
  • These work well with beef, pork, or chicken... Here is an awesome recipe for steak taco meat: https://www.justapinch.com/recipes/main-course/beef/mexican-essentials-awesome-steak-taco-meat.html?r=11
  • There are a lot of cheeses that you could use for this... even a combination of different varieties. I felt that the queso fresco, really pulled the other ingredients together, and helped to make this recipe a success.
  • Gather your ingredients (mise en place).
  • Place a rack in the middle position, and preheat the oven to 350f (175c).
  • Brush both sides of the tortillas with the avocado oil.
  • Toast in the oven until browning is spots, and beginning to crisp, about 3 - 5 minutes.
  • Chef's Note: Turn the tortillas over after 2 minutes.
  • Remove from the oven, and spread some refried beans over the top.
  • Add a generous amount of chicken, pork, or beef.
  • Cover with the cheese... Be generous.
  • Pop back into the oven, for about 5 minutes, or until the cheese is melty, and beginning to brown in spots.
  • PLATE/PRESENT
  • Serve them while nice and warm. Enjoy.
  • Keep the faith, and keep cooking.

PLAN/PURCHASE
avocado oil, as needed
flour tortillas
refried beans, recipe link to follow
taco steak meat, pulled chicken, or pork
queso fresco cheese, shredded
salt, kosher variety, to taste
white pepper, freshly ground, to taste
ADDITIONAL ITEMS
sliced avocados
shredded lettuce
a good salsa
lots of beer

MEXICAN - SIZZLING STEAK TACOS

This recipe has been submitted for play in ZWT8 - Mexico, Courtesy of Mission Foods. To serve, have diners assemble their own tacos at the table.

Provided by Baby Kato

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16



Mexican - Sizzling Steak Tacos image

Steps:

  • Heat oil in heavy large skillet over medium heat.
  • Add the bell pepper and onion and saute until tender, about 5 minutes, then transfer the sauted vegetables to a small bowl.
  • Add the steak to the same skillet and cook until no longer pink, about 2 minutes.
  • Next add the jalapeño, cumin, chili powder, salt and pepper to taste and transfer the meat to a heated bowl.
  • In a medium sized bowl combine the corn, tomatoes, avocado, cilantro, vinegar, and oil, set aside until needed.
  • Warm the tortillas over a gas flame or electric burner until they begin to color, then transfer to a napkin-lined basket.
  • Put everything on the table and enjoy!

Nutrition Facts : Calories 595.4, Fat 34.4, SaturatedFat 7.1, Cholesterol 73.7, Sodium 432.8, Carbohydrate 46, Fiber 10.6, Sugar 7, Protein 31.2

8 corn tortillas
4 tablespoons olive oil
2 bell peppers, green, sweet, bell, thinly sliced
1 red onion, thinly sliced
1 lb skirt steak (or Flank Steak)
1 -2 jalapeno, small, minced
1 tablespoon cumin
1 tablespoon chili powder
1 1/2 cups corn, cooked
2 tablespoons cilantro, minced
1 teaspoon cider vinegar
2 plum tomatoes, seeded and chopped
1 avocado, peeled and diced
1 teaspoon vegetable oil
1/2 teaspoon salt, sea
1/4 teaspoon pepper, black ground, fresh

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