Friday, March 5, 2010
Beef Soft Tacos
Ever since my husband and I moved to Austin, we seem to have taco night at least once a week. We never did this when we lived in Brooklyn, I guess its because you can't get good tortillas in Brooklyn and we didn't have a grill. I think the key to good beef tacos is grilling your meat. It gives the meat a nice crust and the flavor is just so much more intense. But you can certainly make this dish if you don't have a grill. We have done it before..just heat the meat in a hot skillet and brown it on all sides and then put it in the oven at 400 degrees to finish cooking.
We like to build our tacos with home made flour tortillas from (Central Market or HEB) guacamole, fresh tomatoes, shredded green cabbage, and salsa Verde from (Central Market).
For the meat:
1 skirt steak or flank steak (we prefer the skirt steak cause it has more fat on it, therefore is a little more tender and has more flavor)
Dry Rub: we use a prepackaged product called John Henry's East Texas Apple Chipotle seasoning. It is great! But if you don't have this you can make your own dry rub with
equal parts salt, brown sugar,paprika, garlic powder, onion powder, black pepper and cumin. Mix it all together and rub into the meat very generously.
Cook on a hot grill until done about 20 minutes.
For the Guacamole:
2 ripe avocado's, mashed
1 lime, juiced
1/4 cup red onion, finely chopped
1 jalapeno, finely chopped
2 tablespoons fresh cilantro, chopped
salt and pepper to taste
1 teaspoon of ground cumin
Mix everything together.
Slice your meat and build your tacos! Enjoy!