Next time you crave MEXICAN STREET TACOS, make them this way at home | Avocado Salsa & Salsa Roja

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chicken thighs

Sirloin is leaner and chicken thighs are more budget-friendly.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat is more nutritious and flour tortillas are often cheaper.

Cut cilantro, onion, and garlic cloves and add to a blender.

Add Maggi sauce, lemon juice, lemon pepper, and salt to the blender.

Add 7 ounces of beer to the blender and blend until smooth.

Pour the marinade over the beef steak and ensure it is fully coated.

Cover the beef and refrigerate for at least 1 hour.

Prepare salsa Roja by broiling 3 tomatoes and 1 jalapeno cut in half on a baking sheet.

Broil for 7 minutes until charred.

Toast Chile de Arbol in a pan for about 30 seconds until fragrant.

Transfer toasted Chile de Arbol to the blender.

Add broiled tomatoes and jalapeno to the blender.

Add a pinch of oregano, salt to taste, 1 garlic clove, and 1 teaspoon white vinegar to the blender.

Blend until smooth and taste for salt, adjusting if needed.

For salsa verde, add 5 tomatillos, 2 garlic cloves, a handful of cilantro, 1 avocado, lime juice, and salt to the blender.

Blend until smooth and taste for salt, adjusting if needed.

Remove the marinated beef from the refrigerator and let it rest for 10 minutes.

Heat a comal on high heat.

Cook the beef for 3 minutes on one side, then flip and cook for another 3 minutes.

Remove the beef and cover it to rest for a few minutes.

Chop the beef against the grain into strips and then into small pieces.

Return the chopped beef to the pan and cook for an additional 3 minutes.

Warm the straight taco tortillas on the comal.

Assemble the tacos by placing beef on the tortilla, topping with onion, cilantro, cabbage, and salsas.

Garnish with radish or jalapeno.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary