Flank Steak Tacos with Habanero Martajada Sauce

Name: Flank Steak Tacos with Habanero Martajada Sauce
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3 cloves garlic; 8 Habanero chiles; 3 tablespoons lime juice; salt; pepper; 2 tablespoons vegetable oil; 800 grams USMEF® skirt steak; 12 corn tortillas

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

Published: 13-05-2020

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.

Energy

136.4

kcal

6.82%

Carbohydrate, by difference

0.4

0.13%

Protein

21.1

42.2%

Total lipid (fat)

5.7

8.77%

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100

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100

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Provided by

Tips

If desired, you can brush a little oil on the garlic and chiles while roasting them, so that the heat distributes evenly over their skin.

Flank Steak Tacos with Habanero Martajada Sauce

Ingredients

Preparation

Nutritional information

Presentation

Tips

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