Tequila Tacos

Name: Tequila Tacos
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 carrot, grated; 59 milliliters finely chopped cilantro leaves; 79 milliliters grated Cotija cheese; 454 grams flank steak, trimmed and julienned on the bias; 59 milliliters chopped fresh cilantro leaves; 1 heads green cabbage, shredded; 59 milliliters sliced green onions; 1 teaspoons ground cumin; 59 milliliters chopped jalapenos (Chef s Note: pickled jalapenos are optional); 1 teaspoons kosher salt; 2 limes, zested and juiced, divided, rinds reserved; 0 teaspoons freshly cracked black pepper; 1 teaspoons freshly cracked black pepper; 79 milliliters sour cream; 79 milliliters soy sauce; 158 milliliters tequila, preferably blanco, divided; 8 whole-grain taco-sized tortillas (Chef s Note: flour or corn tortillas are acceptable); 177 milliliters diced white onion; 79 milliliters white vinegar

Tequil Head to the store and pick up carrot, onion, flank steak, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. This recipe is typical of Mexican cuisine.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Cracked Black Peppercorns

Soy Sauce

Tequila

Cumin

Juice

Lime

Equipment you will use

Bowl

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.

Ingredients you will need

Marinade

Steak

In a small bowl combine the remaining lime zest, lime juice and sour cream. Cover and refrigerate until ready to use.

Ingredients you will need

Lime Juice

Sour Cream

Lime Zest

Equipment you will use

Bowl

Strain the steak from the marinade.

Ingredients you will need

Marinade

Steak

Pour the marinade into small saucepan over medium-high heat and bring to a simmer.

Ingredients you will need

Marinade

Equipment you will use

Sauce Pan

Let it simmer until it reduces by a third, about 10 to 15 minutes.

Heat a large skillet over high heat.

Equipment you will use

Frying Pan

Add the steak and cook until it barely starts to brown. Switch off the heat, then add the marinade reduction, the white vinegar, and the remaining tequila.

Ingredients you will need

Distilled White Vinegar

Reduction

Marinade

Tequila

Steak

Prepare the taco shells, either by frying or heating in an oven.

Ingredients you will need

Taco Shells

Equipment you will use

Oven

For service, rub the shells with the reserved lime rinds.

Ingredients you will need

Pasta Shells

Lime

Dry Seasoning Rub

Add the some of the beef, taco slaw, sour cream and onions to each taco.

Ingredients you will need

Sour Cream

Onion

Beef

Garnish with the cilantro and Cotija cheese.

Ingredients you will need

Cotija Cheese

Cilantro

Serve and enjoy!

Prepare all the vegetables and add to a large bowl. Season them with the salt and pepper and add the vinegar. Toss to combine.

Ingredients you will need

Salt And Pepper

Vegetable

Vinegar

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

carrot, grated 59milliliters

finely chopped cilantro leaves 79milliliters

grated Cotija cheese 454grams

flank steak, trimmed and julienned on the bias 59milliliters

chopped fresh cilantro leaves 1heads

green cabbage, shredded 59milliliters

sliced green onions 1teaspoons

ground cumin 59milliliters

chopped jalapenos (Chef s Note: pickled jalapenos are optional)1teaspoons

kosher salt 2

limes, zested and juiced, divided, rinds reserved 0teaspoons

freshly cracked black pepper 1teaspoons

freshly cracked black pepper 79milliliters

sour cream 79milliliters

soy sauce 158milliliters

tequila, preferably blanco, divided 8

whole-grain taco-sized tortillas (Chef s Note: flour or corn tortillas are acceptable)177milliliters

diced white onion 79milliliters

white vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.

Buena Vista Chateau Buena Vista Pinot Noir

Aromas of black tea and cardamon are layered by notes of blueberry and blackberry. Fresh flavors of cranberry, plum and orange peel provide lively savory notes with a touch of mineral and cardamon. This is a rich and full-bodied Pinot Noir with balanced acidity and a finely textured finish.