Big's Skirt Steak Tacos

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Apr 19, 2009.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Tacos, no not that stuff they sell at Taco Bell but real tacos, served on two SMALL tortillas stacked together. The meat should have a little heat to it when you chew it and then it catches up with you. After a couple of these babies your scalp should be sweating a tad. LOL

    Skirt Steak Taco

    Mis en place
    2 lbs. skirt steak cut in 1/2 inch wide strips
    3 Tbls Lard

    3 Tbls Lard
    1/2 yellow onion diced
    1 mild green chile (about 6 inches long) chopped, seeds and all !!
    2 large carrots grated
    3 stalks celery, diced

    5-8 cloves garlic rough chopped
    1 package taco seasoning
    1 Tsp Cumin
    1 Tbls. Garlic Chile Paste

    2 cups orange juice
    3 cups Coca Cola
    1 can beef stock

    In heavy dutch oven on high heat add lard, once melted saute the strip steak slices in TWO batches. Remove with tongs or slotted spoon to a large bowl when done. Now add the 2nd 3 Tbls lard and saute 2nd group of ingredients until the onion is almost clear - next add the garlic, taco seasoning, cumin powder and garlic chile paste. Stire in well and saute another 2-3 minutes. Now deglaze the pan with the orange juice scrape bottom of pan with wooden spoon to break free all those tasty bits of caramelized meat and vegetable matter, simmer about 2 minutes. Now add the sauteed skirt steak back to the pan, add the Coca Cola and beef stock and bring to a boil. Remove from heat, cover and put into 350 degree oven for 1 hour. Remove from oven and sift 1/3 cup flour into top of mixture, stir in well and return to oven UNCOVERED to cook for 30-45 minutes, stirring occasionally. Remove and serve with guacamole, Big's Roasted Corn Relish and sour cream on tiny tortillas...

    Big's Roasted Corn Relish:

    Mis en place:

    2 ears fresh corn, kernels cut off
    1 mild green chile, about 6 inches long, rough chopped
    6-8 cloves garlic, rough chopped
    1 Tsp. Cumin
    pinch red pepper flake
    1 Tbls Lard

    3 scallions, sliced
    10-15 sprigs cilantro chopped
    1 lime, zested and juiced
    salt and pepper

    Place 1st group of ingredients in small cast iron skillet, slide into 350 degree oven for 15 minutes, stirring occasionally so all kernels brown a little. Remove and dump contents of pan into bowl. Add 2nd group of ingredients. Taste for seasoning and add lime juice, a little Tobasco Sauce or more salt and pepper to get it to your liking... Serve over taco meat along with sour cream and guacamole.

    Last edited: Apr 19, 2009
  2. ems_chick

    ems_chick Chillin' With My Peeps

    Apr 9, 2009
    Morganton, GA
    this sounds absolutely delicious, i will have to try it one day [​IMG]
  3. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    The persistent colder weather along with my wife dropping a few more pounds than her Weight Watcher's Goal allows me to make us this dish tonight, instead of skirt steak I am using a beef round stew meat, cut up real small. Same process. Also serving it with my wife's favorite garnish PEBRE:


    Another staple of the Chilean table is pebre, which to the untrained eye could be confused for a salsa or pico de gaillo... No matter where you eat in Chile, once you order the waiter brings you "bread" and butter (these tough little baking soda biscuits) and a small bowl of pebre. Pebre is used to "kick up" just about any dish served there.

    Mis en place

    1/2 yellow onion, small dice
    2 roma tomatoes, small dice
    1or 2 6-7 inch long mild green or yellow chile, small dice, seeds and all
    2 tbls. chopped garlic
    1 cup chopped cilantro
    1 tbls salt
    1/2 cup evo

    Combine all ingredients in bowl, mix well. NOTICE there is NO acid (ie: lemon or lime juice). THIS is how it is prepared. It is served on the table and used in just about any dish served to perk it up a bit. Great stuff. My wife doesn't know when to stop with this stuff, ladles it on like there's no tomorrow, there's heck to pay when she does... LOL




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