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John_Wayne
08-21-2010, 08:02 PM
I have never made steak tacos or burritos. I'm thinking about winging it. It can't be that hard. But, here are my questions:

1. What kind of steak should I use?
2. Should I cube the steak or cut it into strips?
3. Do I cook the steak, then cut it? Or, cut it, then cook it?
4. What should I put on the tacos or in the burritos?
5. Anyone have any recipes?

Buck
08-21-2010, 08:06 PM
Skirt Steak
Cube
Cook first, then cut
Lettuce, Tomatoes, Salsa, Cheese (try to get a white mexican cheese for authenticity)

I just buy mine pre-marinated and cook it

Baconeater
08-21-2010, 08:08 PM
1. Flatiron
2. Cut it into strips
3. Cut, then cook
4. The same goddamn shit you put on normal tacos or burritos
5. No

Reaper16
08-21-2010, 08:09 PM
Put whatever you want on the tacos. I opt only for onion and cilantro.

Chiefs Rool
08-21-2010, 08:47 PM
cheap steak, cut into thin strips before you cook it. Cook with sliced onions, chopped bell peppers, salt and pepper. Add chopped jalepenos if you are like me and like it spicy.

If you are going to roll it into a burrito, I like some refried beans or mexi-rice rolled into it with some sour cream, but that's just me.

Chiefs Rool
08-21-2010, 08:47 PM
cheap steak, cut into thin strips before you cook it. Cook with sliced onions, chopped bell peppers, salt and pepper. Add chopped jalepenos if you are like me and like it spicy.

If you are going to roll it into a burrito, I like some refried beans or mexi-rice rolled into it with some sour cream, but that's just me.

Buck
08-21-2010, 09:07 PM
You guys really cut it before you cook it?

Why?

vailpass
08-21-2010, 09:08 PM
Homemade Carne Asada

3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced

2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste

1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
limes, cut into wedges

Directions
Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours (go with 8 hours if possible).

In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.

Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).

Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.

Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Baconeater
08-21-2010, 09:15 PM
You guys really cut it before you cook it?

Why?
I don't, the Mrs does. I think it cooks faster that way.

RJ
08-21-2010, 10:22 PM
You guys really cut it before you cook it?

Why?


I agree with Buck.

Leave it whole, let it rest, you won't lose the juices.

Buck
08-21-2010, 10:23 PM
I agree with Buck.

Leave it whole, let it rest, you won't lose the juices.

Exactly

Plus cooked meat is like 20x easier to cut than uncooked meat.

DeezNutz
08-21-2010, 10:24 PM
I agree with Buck.

Leave it whole, let it rest, you won't lose the juices.

Winna.

Rest for 5 minutes. Cut at an angle.

RJ
08-21-2010, 10:25 PM
Incidentally, my favorite cut for this is flank steak, followed by skirt.

googlegoogle
08-21-2010, 10:31 PM
i would pound the steak with a mallet to soften it.

Buehler445
08-21-2010, 10:34 PM
Incidentally, my favorite cut for this is flank steak, followed by skirt.

I've got decent flank steak recipies, but it is damn hard to find around here.
Posted via Mobile Device

DeezNutz
08-21-2010, 10:43 PM
I've got decent flank steak recipies, but it is damn hard to find around here.
Posted via Mobile Device

Such as...? :(

LaChapelle
08-21-2010, 10:52 PM
I'm turning you into the teaparty
serving the fuel of the illegal aliens that are stealing our jooobs

Reaper16
08-21-2010, 11:06 PM
Skirt or GTFO