Nogales Steak Tacos

Name: Nogales Steak Tacos
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 fire roasted peeled and seeded poblano chiles, sliced or 6 canned Ortega green chilies; 24 corn tortillas (handmade or the freshest you can find); 237 milliliters chopped fresh cilantro; 6 garlic cloves, mashed with; 2 Tbsps ground red chili pepper (Ancho or New Mexico); 1 Tbsp fresh coarse ground black pepper; 6 servings guacamole; 1 teaspoon kosher salt, in a mortar and pestle (or a cutting board); 59 milliliters fresh lime juice; 454 grams queso asadero cheese (mild white cheese) or 1 lb ca monterey jack cheese (mild white cheese) or 1 lb wisconsin muenster cheese, cut into strips 1/4 x 1 x 3 to 4 inches (mild white cheese); 177 milliliters fresh sour orange juice (from Seville oranges, OR 1/4 c. fresh orange juice plus 1/2 c lime juice.); 1 Tbsp chopped fresh oregano or 1 1/2 teaspoons dried oregano; 1 large red onion, thinly sliced; 6 servings salsa; 2 teaspoons salt; 680 grams steak (rib steak,New york 1 - 1 1/4 inches thick); 2 Tbsps tequila (I would say it is not optional) (optional); 59 milliliters olive oil or 1/4 cup vegetable oil

You can never have too many main course recipes, so give Nogales Steak Tacos a try. One portion of this dish contains roughly 49g of protein, 52g of fat, and a total of 907 calories. This gluten free recipe serves 6. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes around 50 minutes. A mixture of ortega chilies, corn tortillas, coarse ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the tequila you could follow this main course with the Tequila-Lime Sugar Cookies as a dessert. This recipe is typical of Mexican cuisine.

Ingredients

Servings:

fire roasted peeled and seeded poblano chiles, sliced or 6 canned Ortega green chilies 24

corn tortillas (handmade or the freshest you can find)237milliliters

chopped fresh cilantro 6

garlic cloves, mashed with 2Tbsps

ground red chili pepper (Ancho or New Mexico)1Tbsp

fresh coarse ground black pepper 6servings

guacamole 1teaspoon

kosher salt, in a mortar and pestle (or a cutting board)59milliliters

fresh lime juice 454grams

queso asadero cheese (mild white cheese) or 1 lb ca monterey jack cheese (mild white cheese) or 1 lb wisconsin muenster cheese, cut into strips 1/4 x 1 x 3 to 4 inches (mild white cheese)177milliliters

fresh sour orange juice (from Seville oranges, OR 1/4 c. fresh orange juice plus 1/2 c lime juice.)1Tbsp

chopped fresh oregano or 1 1/2 teaspoons dried oregano 1large

red onion, thinly sliced 6servings

salsa 2teaspoons

salt 680grams

steak (rib steak,New york 1 - 1 1/4 inches thick)2Tbsps

tequila (I would say it is not optional) (optional)59milliliters

olive oil or 1/4 cup vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.