Steak And Chorizo Tacos Recipes

Steps:

• Preheat a grill for cooking over high heat.
• Liberally sprinkle the steaks on both sides with salt and pepper. Grill the steaks until just slightly less cooked than desired. Set in a foil pan, top each steak with 2 tablespoons sliced butter and cover with aluminum foil to rest about 20 minutes.
• Remove the steaks to a cutting board, reserving the juices in the pan. Chop the steaks into 1/2-inch cubes, then return them to the pan with the drippings, cover and refrigerate, at least 4 hours and up to 3 days.
• At game time: Preheat a grill for cooking at about 300 degrees F.
• Drizzle steak sauce over the steak to taste, then cover the pan again and place the entire pan on the grill to reheat, about 10 minutes. Stir the steak and continue to reheat until warmed through.
• Crack the eggs into a large bowl and whisk together with the milk. Place a nonstick pan on the grill and melt the remaining 4 tablespoons butter in the pan. Add the eggs and cook, stirring frequently, until scrambled and cooked through. Meanwhile, wrap the tortillas in foil and warm them on the grill.
• Build the tacos and serve immediately, topping with hot sauce to taste.

Steps:

• 1. Slice you steak very thinly and season with garlic salt and pepper. I use leaner steaks for this such as sirloin or strip steak. Heat frying pan over medium heat. When pan is hot add a couple of tablespoons of evoo. Add steak to the pan and cook until just browned. Do not overcook or steak will be tough. Remove from pan and drain on plate with a paper towel.
• 2. Next in the same pan crumble and cook your chorizo over medium to high heat about 4-5 mins. Do not drain. Add your steak to the chorizo and it's juices. Add chopped cilantro mix and cover.
• 3. Heat your tortilla's on both sides in another frying pan or over open flame on stove top. To keep tortilla's warm while cooking the others place cooked tortilla's in a folded kitchen towel or tortilla warming bowl if you have one.
• 4. Top taco's with lettuce, cheese and tomatoes or a pico de gallo and enjoy. This also makes delicious burrito's . Using flour tortilla's roll meat, refried beans and cheddar cheese. Place in a baking dish and top with more cheddar cheese and bake until cheese is melted at 350 degree's. Top with lettuce and tomatoes if desired.

Steps:

• Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
• Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
• Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.

Steps:

• Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
• Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
• Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
• Heat tortillas in a microwave safe plate until warm, about 1 minute.
• Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles, until fully cooked and starting to char and crisp, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.