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Spending more time at home means having more time to try out some new and tasty recipes. I know whenever I’m home, I love to cook up some new flavors and get adventurous into cuisines unknown to me. Today I wanted to share some recipes for all the taco lovers out there that need their taco fix!
Skirt Steak Tacos with Rajas
Preparation time: 35 minutes Cook time: 20 minutes
Ingredients:
- 1lb. beef skirt steak, trimmed, or ribeye steaks, cut ½ inch thick and trimmed
- 2 tbsp. lime juice
- 1 tsp. salt
- ½ tsp. cumin
- 4 tsp. vegetable oil
- 1 large sweet onion, halved and thinly sliced
- 2 cloves garlic, minced
- 2 fresh poblano chile pepper, roasted, peeled, and cut into thin strips
- ¼ cup of beef broth or water
- 2 tsp. oregano
- ½ cup of Mexican crema
- Corn or flour tortillas
- Toppings, such as diced onion, cilantro, cotija cheese, or anything you like.
Instructions:
1. Rub both sides of meat with lime juice. Sprinkle with ½ tsp. of salt and cumin.
2. For the rajas, in a large skillet heat 2 tsp. of the oil over medium-high heat. Add onion; cook 6 minutes or until tender and starting to brown, stirring occasionally. Add garlic; cook and stir 2 minutes. Add chiles, oregano and broth (or water) and remaining ½ tsp of salt. Bring to a boil and reduce heat. Simmer, uncovered, about 7 minutes. Stir in the Mexican cream and remove from heat.
3. Meanwhile, in a large heavy skillet heat remaining 2 tsp. oil over medium-high heat. Add meat, cutting to fit if needed. Cook 4-5 minutes or until medium-rare (145°F), turning once. Thinly slice across the grain.
4. Fill tortillas with meat, top it with the rajas, and all your favorite toppings!
Makes 4 servings
These steak tacos come out so juicy! I loved making this recipe because the creamy rajas play off the citrus from the steak and combine to make a flavorful melody. Be warned, once people smell what you are cooking, they’re gonna want you to share, so make enough for everyone!
This second recipe is for all the vegetarian/vegans out there. I know you guys love tacos too!
Roasted Vegetable Tacos
Preparation time: 25 minutes Roasting time: 35 minutes at 425°F
- 4 large carrots, cut into ½-inch cubes
- 2 medium red sweet peppers, seeded and chopped
- 2 fresh poblano chile peppers, seeded and chopped
- 1 large onion, chopped
- 2 Tbsp. olive oil
- 2 tsp. cumin
- 3 cloves of garlic, minced
- 1 tsp. salt
- 4 cups fresh baby spinach
- 3 Tbsp. lime juice
- Corn or flour tortillas
Topped with fresh cilantro and a squeeze of lime
Instructions:
1. Preheat oven to 425°F. Line a shallow baking pan with foil.
2. In a large bowl combine first four ingredients (through onion). Drizzle with oil; sprinkle cumin, garlic and salt; toss to coat. Spread vegetables across the foiled pan.
3. Roast, uncovered, 35 to 40 minutes or until vegetables are tender and edges are brown, stirring vegetables and rotating pan once.
4. Transfer vegetables to a large bowl. Stir in spinach and lime juice. Fill tortillas with vegetable mix and add toppings.
Makes 4 servings
This taco is packed full of nutrients and flavor. The poblano peppers add a little bit of heat while the carrots give you some sweet flavor notes. It is also really tasty mixing in the fresh spinach at the end instead of roasting it will all the other vegetables. This adds some freshness to the taco, the same way limes do.
These are two taco recipes that my family and I have made at home. If you have any questions about the recipe or you want to share some of your awesome recipes with me, feel free to reach out. I am always trying new things in the kitchen. This may not come out as amazing as the tacos on Taco Bron food truck, but it will be pretty close!