Three open-faced tacos with sliced beef, arugula, pineapple, and avocado on a wooden plate, served with green salsa and lime wedges.

Tacos De Arrachera

Serves 4 servings

Ingredients

3 oz Kikkoman Soy Sauce
1 oz Vegetable oil
1 oz Tequila 100% agave
½ oz Agave syrup
½ tsp Vanilla pure extract
2 lb Flank Steak
16 ea White corn tortillas
1 ½ cup Arugula or mixed greens
½  ea Lime, the juice of
4 Tbsp Olive oil
½ ea Avocado
1 ea Pineapple slices
½ cup Salsa verde cruda

Directions

In a bowl mix all the ingredients for the marinade with a whisk. Reserve.

One hour before grilling the meat, marinate the meat in the soy mixture.
 
Just before serving, toss the mixed greens with the vinaigrette,  season with salt;  warm up the corn tortillas.

Grill the meat over a hot grill to the desired doneness (I like it medium rare). Slice the meat against the grain into thin slices.

On top of each tortilla arrange some salad, a piece of pineapple, and a slice of avocado, divide the meat into the tortillas, add salsa on top, and serve immediately.

 

Credit Chef Iliana de la Vega

TAGGED IN:

Beef & Lamb (53)Entrees (268)Grill (28)
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