How To make Shredded Beef Tacos w/ Cilantro Cream Sauce & Cotija

How to Make Taqueria Style Carne Asada Tacos | Allrecipes.com

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Watch how to make traditional Mexican beef tacos. These 5-star carne asada tacos are made with seasoned flank steak and a homemade salsa. Try them with warm corn tortillas.

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Easy Beef Taco Recipe with Mexican Salsa Roja | by Lounging with Lenny

Easy beef taco recipe. Today I will show you how to make easy beef taco recipe. Skirt steak is great choice of beef for tacos. I will show you how to marinate beef for beef taco and how to make Mexican roja salsa.
I love my Mexican food and this Roja Salsa brings your beef taco to another level.
Just follow my easy beef taco recipe and enjoy.

Beef Taco Ingredients:
Beef Marinade:
1 lb skirt steak
3 garlic cloves
½ Spanish onion
¼ bunch cilantro
¼ fresh jalapeno
½ lime juice
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1 tbsp soy sauce
2/3 cup vegetable oil
Salt and pepper

Mexican Salsa Roja:
2lb ripe tomatoes
1 medium onion
4 garlic cloves
3 chile de arbol
2 tbsp chipotle peppers in adobo sauce
1 tsp sugar
Salt and pepper to taste
½ lime juice

Serve your beef tacos on Flour Tortilla with Red onion, Radish, Avocado, Sour Cream, Cotija Cheese.

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Backstrap Tacos

Venison Tacos - Deer Backstrap seasoned with Mexican Seasonings and smoked until medium rare. Then the venison backstop is sliced and served as deer tacos on a tortilla with fajita vegetables and a Gringo Green Sauce.
 
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Deer Backstrap Tacos

WHAT MALCOM USED IN THIS RECIPE:
- Malcom’s Grande Gringo Seasoning
- Killer Hogs AP Seasoning
- Black Nitrile Gloves
- White “Hand Saver” Gloves
 
Backstrap Tacos Recipe
- 1 venison backstop trimmed and halved
- 1/4 cup Malcom’s Grande Gringo Mexican Seasoning
- 1 medium yellow onion sliced
- 1 green bell pepper sliced
- 8oz white button mushrooms sliced
- 3 roma tomatoes sliced
- 1 dozen flour tortillas - taco size
- 8oz Gringo Green Sauce* recipe below
- Fresh cilantro and cotija cheese for serving

Directions:
1. Season venison back strap on all sides with Grande Gringo seasoning.
2. Prepare pellet grill or other grill/smoker for indirect coking at 250°F.
3. Place backstop on the cooking grate and smoke until internal temperature reaches 125°F on instant read thermometer. *cook until your desired doneness but I recommend medium rare
4. While back strap is on smoker sauté’ onions, bell pepper, and mushrooms on flat top griddle. 5. Season with Salt, Pepper, & Garlic and cook for 5-7 minutes. Add the tomatoes and continue to cook for 2 minutes or until tomatoes begin to soften and slightly char.
6. Remove the back strap from the grill once it reaches 125°F internal and rest for 5-7 minutes.
7. Slice into thin strips and serve on warm flour tortillas with sautéed vegetables, chopped cilantro, cotija cheese, and Gringo Green sauce* (recipe below).

Gringo Green Sauce
- 8oz sour cream
- 1 large Haas Avocado
- 1/4 cup chopped cilantro
- 1 jalapeño pepper roughly chopped
- 2 teaspoons Malcom’s Grande Gringo Mexican Seasoning
- Juice from 1 lime
- 1/4 cup water (more/less as needed)

Directions:
1. Place ingredients in a blender or food processor and blend until smooth. Scrape down the sides and add a water 1 Tablespoon at a time until it reaches the desired consistency. Sauce should be smooth not chunky.

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50 Rolled Mexican Beef Taquitos + Roasted Salsa Recipe | Stephanie Views on the road Mexican Food

Hello & welcome! In today's recipe, I’ll be showing you how to make the BEST easy juicy Beef and potato rolled crispy tacos + a roasted salsa that is a family favorite. Wait! It gets better, I’ll be showing you how I meal prep 50 taquitos and have them ready at all times. Oh, Yeah!! Lots of love Stephanie and, Cloud ????
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Ingredients
50 corn tortillas
Oil for frying
Salt (for extra seasoning)

Instant pot Chuck roast - Pressure cook 40 mins + Slow release
3 cups water for
4 Pounds of chuck roast
1 onion
1 whole garlic
2 guajillo chiles
1 1/2 Tbsp chicken bouillon
Save 1/2 cup broth to mix with beef

Boil potatoes 15- 10 mins
enough water to boil
2 to 3 medium potatoes
1 bay leaf

Salsa
2 tomatoes
1 jalapeño
1 poblano
1 red bell pepper
1/2 purple onion
2 garlics
Small amount bunch of cilantro
1/2 tbsp salt
Lime juice


Tortilla glue
2 tbsp AP flour
3 to 4 Tbsp water
Toppings- Lettuce, salsa, mexican sour cream, cotija

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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.

FRIED QUESADILLAS / TACOS | All In One ❤️

These fried QUESADILLA TACOS are delicious and easy to prepare. If you find yourself tired of the same old meals for your family, this will be a delicious way to surprise them. When it comes to food, I'm all about texture, flavor and heartiness, and this dish will deliver. The flavor of fried corn masa flour in these quesadillas takes this dish to a whole new level, the shredded cabbage, avocado slices, sour cream and my Ron's Salsa de Molcajete with Cotija cheese sprinkled on top is what I'm talking about. You can use your favorite filling or topping and make these your own. I hope you give this recipe a try for a wonderful treat.

INGREDIENTS-----------------------------------------
1 LB. ground beef 80/20
1/ 2 C. diced Red bell pepper
2 medium green onions (chopped)
1/4 C. chopped onion
2 large minced garlic cloves
1 1/2 Tbsp of my ALL AROUND SEASONNG
3/4 C. water
1 small russet potato (small cubes)
Salt as needed

TOPPINGS--------------------------------------------------------
Shredded cabbage
Avocado slices
Salsa (your choice)
Cotija cheese or other shredded cheese



DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.

The Cheesiest Homemade Texas Queso (2 Ways)

I don't need to say a lot here...cheesy dip, chips, Texas, it's a beautiful thing! We're going to make two versions of Texas queso with one being the traditional American cheese version and then, of course, the fancy Josh version. Which one is the ultimate queso? Let's found out, shall we?

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