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Suadero Tacos with Serrano-Cilantro Salsa

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Rate this recipe 4.1/5 (7 Votes)
Suadero Tacos with Serrano-Cilantro Salsa 1 Picture

Ingredients

  • 1/2 cup fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon freshly ground pepper
  • 6 tablespoons vegetable oil, divided
  • 1 (2-lb.) flank steak, diagonally cut into 1/4-inch slices
  • 12 (6-inch) fajita-size corn tortillas, warmed
  • 1/2 cup chopped white onion
  • 1/2 cup chopped fresh cilantro
  • Serrano-Cilantro Salsa
  • Serrano-Cilantro Salsa
  • 10 serrano peppers, stemmed and seeded
  • 1/2 cup diced onion
  • 3 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • (1. Cook first 3 ingredients in hot oil in a medium skillet over medium-high heat, stirring occasionally, 10 minutes or until peppers begin to brown and look blistered. Remove from heat, and cool slightly (about 5 minutes).
  • 2 . Process pepper mixture, cilantro, next 3 ingredients, and 3/4 cup water in a blender until smooth.)

Details

Preparation

Step 1

1. Whisk together first 5 ingredients and 4 Tbsp. oil; drizzle lemon juice mixture over steak in a large shallow dish or zip-top plastic freezer bag. Cover or seal, and chill 1 to 12 hours. Remove steak from marinade, discarding marinade. Pat steak dry.
2. Heat remaining 2 Tbsp. oil in a 12-inch cast-iron skillet over medium-high heat. Add steak, and cook, stirring occasionally, 5 to 8 minutes or to desired degree of doneness. Transfer steak to a cutting board, and let stand 10 minutes. Chop steak.
3. Spoon steak into warm tortillas; top with chopped onion and cilantro. Serve with Serrano-Cilantro Salsa and lime wedges.

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