Mexican Style Cumin Pepper Steak Tacos Recipes

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!

Steps:

• Bring the steaks to room temperature and coat lightly in olive or canola oil. Combine cumin, granulated garlic and onion, thyme, salt and pepper in a small bowl and rub into the meat. Let stand covered for 30 minutes. Preheat oven to 500°F. Lightly spray or drizzle the poblanos, onions, garlic and jalapeño peppers with olive oil, and roast until peppers and tomatillos charred and the onions are tender. Take the garlic out when light golden and tender, the peppers may need turning as well. Cool peppers in a covered bowl then peel and seed. In a food processor, combine the peppers, onions, garlic and tomatillos with cilantro, honey, cumin, lime juice and salt, and pulse to chop or purée to your desired consistency; adjust seasonings to taste. Heat a griddle or grill pan to medium high heat for steaks. Heat large skillet with canola or olive oil, 2 turns of the pan. Add red and green mild peppers, red onions and garlic, and season with salt and pepper. Cook veggies to tender-crisp, 4-5 minutes, deglaze the pan with sherry or white wine. Char tortillas (if using) in a dry skillet over high heat for 20-30 seconds on each side. Assemble toppings of your choice. Grill steaks for 8 minutes turning once for medium rare, 10-12 minutes for medium-well. Grill 2 halved limes alongside steaks. Let steaks rest and thinly slice on angle against the grain. Douse meat with juice of grilled limes. Assemble lettuce or corn tacos as you like.

Steps:

• Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
• In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
• Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
• Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
• Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
• 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.

Steps:

• In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper and chilies, season with salt and pepper, and cook, stirring, until slightly softened, about 2 minutes.
• Add half of the broth and bay leaves to each skillet and bring to a simmer. Lay beef slices over top, season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes total. Transfer meat to a platter or plates. Simmer pan juices until slightly thickened, 1 to 2 minutes. Spoon vegetables and juices over the beef and sprinkle with cilantro.