Cilantro Paste Ingredients
- 1/2 cup of fresh cilantro packed
- 3 cloves of garlic
- 3 green onions
- 1 jalapeno
- 1/4 cup of vegetable oil
- 1/2 teaspoon of ground cumin
- 1 tablespoon of lime juice
Steak Ingredients
- 1 flank steak ( about 1 1/2 pounds) if you can’t find flank, you can use flap meat or carne asada cut meat.
- 1 tablespoon of kosher salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of vegetable oil
- 1/2 teaspoon of sugar
Taco Ingredients
- corn tortillas
- fresh cilantro
- red onion
- lime
Directions
For the cilantro past : Add cilantro, garlic, green onion hunks, jalapeno hunks and cumin to a food processor and pulse until finely chopped. Then add oil and pulse until well combined will look similar to pesto. Reserve 2 tablespoons in a bowl with the lime juice and set aside. For the steak: Cut meat length wise into 4 equal pieces. Poke meat with a fork. Rub the cilantro paste all over the steak evenly. Cover with plastic wrap and let rest for 30- 60 minutes. (I don’t like it longer than that.) Wipe paste off of steak and sprinkle with sugar and pepper. Heat your pan up with oil until smoking. You want a quick sear cook on this steak. It will take about 3 minutes per side depending on how you like your steak. Take the steak out and let rest on a cutting board about 5 minutes. Then slice the meat into small pieces across the grain and toss in a bowl while still warm and coat with the reserved lime cilantro mixture. Assemble your tacos and dig in.
Mexican Rice
Ingredients
- 3 Cups rice
- 2 Tablespoons butter
- 1 small can of tomato sauce
- 6 cups liquid
- 2-3 tablespoons Mexican bouillon
Directions
Rice browned in butter. Add 1 small can tomato sauce to large measuring cup and add enough water to give you 6 cups liquid. Add 2-3 Tablespoons Mexican bouillon dissolved in water/tomato mixture (heat to boiling). Add all liquid to browned rice and cover and simmer 20 minutes until rice is done, fluff.
