mexican steak recipe
- The Best mexican steak recipe
- Crispy Mexican Steak Tacos with Homemade Corn Dough
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Mexican Steak Tacos with Homemade Corn Dough Works
- ❓ Frequently Asked Questions About Crispy Mexican Steak Tacos with Corn Dough
The Best mexican steak recipe
What really makes this recipe special is how it balances rich, tender beef with fresh, bright ingredients. It’s not just a steak—it’s a celebration of Mexican flavors, from the tang of lime to the warmth of cumin and the sweetness of tomatoes. For me, it’s a way to bring a little more adventure to the table without needing a fancy restaurant. Plus, the steak itself is leaner than traditional cuts, so it’s a healthier option that still feels indulgent. Whether you’re serving it at a casual family gathering or keeping it in your rotation for a lazy Sunday, this dish proves that great food doesn’t have to be complicated.
Crispy Mexican Steak Tacos with Homemade Corn Dough
A flavorful twist on classic steak tacos, featuring tender marinated steak served in crispy homemade corn tortillas with a tangy tomato-garlic sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs flank steak or skirt steak
- 1 cup lime juice
- 1 cup olive oil
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 2 cups masa harina
- 1 tsp salt
- 1 cup warm water
- 1 tbsp vegetable oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp cumin
- ½ tsp chili powder
- Salt to taste
- 1 avocado, sliced
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup crumbled queso fresco
- 1 tbsp fresh cilantro, chopped
👨🍳Directions
-
1
Marinate the steak: In a large bowl, combine lime juice, olive oil, chili powder, smoked paprika, garlic powder, cumin, and salt. Add the steak and coat evenly. Let it marinate for at least 30 minutes, or up to 2 hours in the fridge. -
2
Cook the tortillas: Mix masa harina, salt, warm water, and oil until a soft dough forms. Divide into 12 small balls and flatten slightly. Heat a dry skillet over medium heat. Cook each tortilla for 30–45 seconds per side until golden and slightly crisp. -
3
Sear the steak: Heat a large skillet over high heat. Remove the steak from the marinade (reserve the marinade) and sear for 3–4 minutes per side until browned. Pour the reserved marinade into the skillet and let it simmer for 2 minutes to thicken. -
4
Make the sauce: In a small bowl, combine tomato sauce, minced garlic, lime juice, olive oil, cumin, chili powder, and salt. Stir well and set aside. -
5
Assemble tacos: Warm tortillas in a dry skillet. Spoon the steak into each tortilla, then top with sauce, avocado, lettuce, tomatoes, queso fresco, and cilantro. Serve immediately.
🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowls
- Skillet
- Oven
- Tortilla press or rolling pin
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, press tortillas lightly with a tortilla press before cooking.
- Adjust marinade spice levels to taste—add more chili powder for heat or reduce for a milder flavor.
- Leftovers can be reheated in a skillet over medium heat for 2–3 minutes per side.
Watch Video Of How Crispy Mexican Steak Tacos with Homemade Corn Dough Works
❓ Frequently Asked Questions About Crispy Mexican Steak Tacos with Corn Dough
What is the best way to marinate the steak for this recipe?
For the best flavor, marinate the steak in a mix of lime juice, garlic, cumin, and a touch of honey for at least four hours, but overnight in the fridge works even better. Pat the steak dry before marinating to help the seasonings adhere.
Can I use a different type of steak for this recipe?
Yes, you can substitute ribeye, sirloin, or even flank steak. For a tenderer result, opt for thicker cuts like ribeye. If using flank steak, slice thinly against the grain after cooking for easier eating.
How do I know when the steak is done?
Use a meat thermometer to check the internal temperature. Steaks like this should reach 145°F (63°C) for medium-rare, which is ideal for tender, juicy results. Avoid overcooking—pull the steak off the heat as soon as it hits that temperature.
What if I don’t have a grill?
No grill? No problem. Use a cast-iron skillet over medium-high heat. Sear the steak for 3–4 minutes per side for medium-rare, then transfer to a baking sheet and finish in the oven at 400°F (200°C) for 5–7 minutes to let it rest.
