BISTEC TACOS
INGREDIENTS
For the marinade:
2 pounds of beef steak (such as skirt steak or flank steak)
4 cloves of garlic, minced
1/4 cup of fresh lime juice
1/4 cup of orange juice
2 tablespoons of soy sauce
2 tablespoons of olive oil
1 tablespoon of ground cumin
1 tablespoon of chili powder
1 teaspoon of paprika
Salt and pepper to taste
For the tacos:
1 package of TORTILLA TAQUERA MI FAMILIA
Sliced onions
Chopped fresh cilantro
Lime wedges
Salsa roja or your favorite
HOW TO COOK
1. In a bowl, combine the minced garlic, lime juice, orange juice, soy sauce, olive oil, cumin, chili powder, paprika, salt, and pepper. Whisk the marinade ingredients together until well combined.
2. Place the beef steak in a large resealable plastic bag and pour the marinade over it. Seal the bag and gently massage the marinade into the meat to ensure it's evenly coated. Marinate in the refrigerator for at least 1 hour, but preferably overnight for the best flavor.
3. Preheat your grill or stovetop griddle to medium-high heat. Remove the steak from the marinade and discard the excess marinade.
4. Cook the steak for about 4-6 minutes per side, depending on the thickness of the meat and your desired level of doneness. Let the steak rest for a few minutes before dicing it.
5. While the steak is resting, warm up the corn tortillas. You can heat them directly on the grill or in a dry skillet over medium heat. Cook for about 30 seconds on each side until they become pliable and slightly toasted.
HOW TO SERVE
1. Assemble the tacos by placing a few slices of the grilled steak on each tortilla. Top with sliced onions, chopped cilantro, and a squeeze of fresh lime juice. Add salsa if desired.
¡Provecho!
