Street Tacos
Updated: 5/04/2012 11:53 am | Published: 5/04/2012 11:50 am
RECIPE: CARNE ASADA STREET TACOS.
3 OZ. CHUCK ROLL STEAK PER TACO
2 OZ. PICO DE GALLO
¼ LIME
2 (4") CORN TORTILLA PER TACO
FIRST STEP CUT STEAK IN TO QUARTER INCH CUBES.
USE 2 OZ. OF COOKING OIL ON A FRYING PAN
ONCE OIL GETS IT'S TEMPERATURE POUR CUT STEAK
IN TO FRYING PAN AND I RECOMMEND TO USE
SEASONING SALT FOR FLAVORING STIR MEAT
UNTIL IT'S COOKED
WARM UP CORN TORTILLAS ON A SEPARATED PEN
OR TORTILLA WARMER
ONCE MEAT AND TORTILLAS ARE WARM
YOU CAN START MAKING TACOS USE
PICO DE GALLO FOR TOPPING
PICO DE GALLO:
5 OZ OF DICED TOMATOES
3 OZ DICED ONIONS
½ OZ CILANTRO
1 OZ LIME JUICE
A PINCH OF SALT
ADD FRESH JALAPENO IF YOU PREFERRED SPICY
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El Paisa Grill Fresh Mex
2126 South 3200 West
West Valley City
(801) 973-6660
www.elpaisagrill.com
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