Tequila Tacos
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Grated Cotija Cheese1 cup
Soy Sauce1 tsp
Ground Cumin1 cup
Sour Cream1 cup
White Vinegar2 cups
Taco (slaw, recipe follows)1 cup
Green Onion (sliced)1 tsp
Kosher SaltDirections:
1
Watch how to make this recipe
2
In a nonreactive bowl, combine 1/3 cup of the tequila, the soy sauce, the zest and juice of 1 lime, the cumin, and freshly cracked black pepper
3
Add the steak to the marinade and let it sit at room temperature for 30 minutes, or refrigerate it for no longer than 1 hour
4
In a small bowl combine the remaining lime zest, lime juice and sour cream
5
Cover and refrigerate until ready to use
6
Strain the steak from the marinade
7
Pour the marinade into small saucepan over medium-high heat and bring to a simmer
8
Let it simmer until it reduces by a third, about 10 to 15 minutes
9
Heat a large skillet over high heat
10
Add the steak and cook until it barely starts to brown
11
Switch off the heat, then add the marinade reduction, the white vinegar, and the remaining tequila
12
Prepare the taco shells, either by frying or heating in an oven
13
For service, rub the shells with the reserved lime rinds
14
Add the some of the beef, taco slaw, sour cream and onions to each taco
15
Garnish with the cilantro and Cotija cheese
16
Serve and enjoy! Prepare all the vegetables and add to a large bowl
17
Season them with the salt and pepper and add the vinegar
18
Toss to combine