Photo by Denisse Oller As simple as these steak tacos are, the trick to making them really delicious is the marinade. As you know, the longer you can marinate meat, generally the more tender and flavorful it will be. That goes for these steaks, which I left marinating overnight so the seasonings could do their work. The result was a succulent and juicy taco filling that was so good I didn't have to add much too many additional toppings. A bit of lettuce, crema Mexicana, tomatoes and cilantro were all I needed to complete my steak tacos.
Making homemade marinades is easy and gives your food so much flavor. Plus, you can make it in large batches and repurpose it throughout the week. A good marinade can be the base of a vinaigrette for a salad and can be repurposed for other recipes. If you liked the marinade in this recipe, check out the simple but super-tasty chile and lemon marinade used in this chicken recipe.
Ingredients
- 1½ pounds sirloin steak thinly sliced
- 2 cloves garlic smashed
- 1/4 teaspoon black pepper
- 1 teaspoon ground oregano
- 1½ tablespoon salt
- 1 tablespoon sweet paprika
- 1 tablespoon ancho chile powder
- Juice of 1 lime
- 1/2 tablespoon annatto powder
- 3 tablespoons vegetable oil
- 12 corn tortillas for tacos
- 1/2 head iceberg lettuce finely chopped
- Mexican crema or sour cream
- 3 tomatoes chopped into cubes
- cilantro chopped
Directions
- Add the seasonings to the meat, including the 2 tablespoons of oil. Mix well, cover with plastic wrap and allow to marinate in the refrigerator at least 2 to 3 hours; next day would be even better.
- Remove from the fridge and leave at room temperature for 30 minutes.
- Heat a large skillet; pour the remaining oil and cook 3-4 minutes each side.
- In another pan, heat the tortillas.
- In each tortilla, place a bit of lettuce, a spoonful of meat, crema, tomato and cilantro. Serve and enjoy!
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