• Prep Time
    190 Mins
  • Cook Time
    0 Mins
  • Total Time
    190 Mins
  • The base number of servings for this recipe is 4
    OK

    Mercadito's Tacos de Carne

    Don't let the name fool you, these are not your mama's steak tacos. These tacos are made with rosemary-marinated skirt steak, cheesy poblano potato-rajas fundido, and a creamy avocado topping.  


    Ingredients
    Rosemary Garlic Marinated Steak
    6
    Bundles
    rosemary, finely chopped
    2
    tablespoons
    garlic, chopped
    1
    cup
    blended oil (a mixture of equal parts canola and olive oil)
    2
    teaspoons
    salt
    20
    ounces
    skirt steak (or 5 ounces per serving)
    Potato-Rajas Fondue
    2
    tablespoons
    oil
    1
    teaspoon
    garlic, raw and chopped
    2
    cups
    heavy cream
    4
    cups
    uncooked diced potatoes
    1/2
    cup
    manchego cheese
    1/4
    cup
    diced white onion
    1/2
    cup
    poblano peppers (roasted peeled deveined diced )
    1/2
    cup
    cactus leaf (uncooked, diced)
    *
    Salt and Pepper
    Onion and Cilantro Mix
    1
    cup
    diced onion
    1/8
    cup
    finely chopped cilantro
    1/4
    cup
    lemon juice
    1/8
    cup
    salt
    Avocado Crema
    3/4
    cup
    crema fresca
    2
    whole cloves garlic
    2
    ripe avocados
    1
    teaspoon
    serrano chiles (chopped)
    5
    roasted poblanos
    2
    teaspoons
    lemon juice
    1
    cup
    water
    *
    salt to taste
    Crispy Potatoes
    1
    potato (peeled)
    4
    cups
    oil
    Tacos
    5
    ounces
    marinated steak per taco
    1
    tablespoon
    rajas fondue per taco
    4
    6 inch corn tortillas (1 per taco)
    1
    teaspoon
    cilantro and onion mix per taco
    1
    teaspoon
    avocado crema per taco
    1/4
    cup
    crispy potatoes per taco
    Directions
    For Marinated Steak: In a large bowl, combine all ingredients, mix well. Allow steak to marinade for at least 3 hours.
    For Potato-Rajas Fondue: In a large sauté pan, heat 1 tablespoon of oil and sauté garlic until brown then add the heavy cream and let reduce for 5 min. Add the potatoes and cook until half way through and add the cheese; add salt to taste. In a different sauté pan, heat 1 tablespoon of oil and sauté the onions, the poblanos, and the nopal until fully cooked. Drain the juices, place in a plastic container and separate. After the cheese and cream mixture is done, mix together with the rajas mixture.
    For Onion and Cilantro Mix: In medium bowl, mix all ingredients. Making sure the mixture is well salted.
    For Avocado Crema: In blender combine all ingredients except salt, lemon juice and water, blend until smooth. Add salt, lemon juice and see consistency, it should be a pourable consistency. If it is too thick add water until consistency is achieved.
    For Crispy Potatoes: Shred the potato in a wheeler, if wheeler is not available a fine grater may be used. Heat oil in medium pot to 350 degrees F. Fry the shredded potato until golden brown.
    For Tacos: Heat grill and grill steak to desired temperature. Dice the meat in small cubes. Heat up tortillas and transfer to serving plate. Place diced meat in tortilla and top it off with rajas mixture, avocado crema and onion cilantro mix and serve crispy potatoes.

    The base number of servings for this recipe is 4
    OK

    Categories 

    BeefClassic

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