These mouth-watering tacos are light, yet fulfilling and full of snappy flavors that complement each other with every lip-smacking bite.
Ingredients
1 lb flank or skirt steak
12 oz light Mexican beer (Corona)
6 garlic cloves
1 sm red onion, diced
1 1/2 T kosher salt
2 T brown sugar
1/2 jalapeño, seeds removed
1 t each cumin, black pepper and coriander
1/2 t cayenne
1/2 c water
2 T corn or vegetable oil
1 lime, juice and zest
1 head of romaine, cut into 1/2” strips
1/2 bunch cilantro, stems removed
2 tomatoes, diced
1/2 c queso fresco, if desired
1 pkg 4” corn tortillas
Steps
Combine garlic, jalapeño, cumin, coriander, cayenne, black pepper, salt, sugar and water in food processor and blend until smooth. Combine blended mixture with diced onion and beer to create a brine. Marinate steak for 2 hours. Remove steak from brine, coat with oil and grill. Let beef rest 5 min and slice into strips. Combine romaine, cilantro, lime juice and tomato. Plate steak atop heated corn tortilla along with lettuce mixture and cheese.
Tip: Traditionally, small corn tortillas are heated in hot oil for a few seconds or steamed and served immediately.
