Flank Steak Tacos with Habanero Martajada Sauce

USMEF
These flank steak tacos are perfect for a family barbecue afternoon. Their habanero martajada sauce is very easy and quick to make, as the secret lies in the roasting time, plus the flavor of the USMEF® flank steak will give it a unique touch. This is a recipe with ingredients that we generally find easily at home. Enjoy!
Reviewed by Editorial Team of Kiwilimón
5
|
3 comentarios
553
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 3 cloves garlic
  • 8 Habanero chiles
  • 3 tablespoons lime juice
  • salt
  • pepper
  • 2 tablespoons vegetable oil
  • 800 grams USMEF® skirt steak
  • 12 corn tortillas
Preparation
20 mins
15 mins
Low
  • Roast the garlic cloves and habanero chiles on a hot comal for 8 minutes, ensuring each piece gets evenly charred.
  • Place the roasted garlic and chiles along with the lime juice in a molcajete and grind until crushed. Season with salt and pepper. Set aside.
  • Place the USMEF® flank steak on a board and season with salt and pepper.
  • On a comal or grill with hot oil, grill the USMEF® flank steak to your desired doneness on both sides. Cut into strips on a board.
  • Assemble your tacos, filling the warm corn tortilla with strips of flank steak and top with habanero martajada sauce to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by