Lauren came home with this recipe after winning a school cooking competition for the best taco recipe. It’s a ground beef taco with white corn tortilla, melted cheese, lettuce and tomatoes. It reminds me of the fried tacos at our friend’s restaurant, Mexico City in Denver. .. 2115 Larimer St. Denver, CO 80205. Pan fried crispy tacos with ground beef or steak chunks and American cheese were invented in Denver at Mexico City Lounge – they are fried on one side only so the yellow cheese oozes out and burns. Think of it as a fast and easy birria taco. We have tried that at home with this recipe and it works great as well.
Or you can do like Lauren and just serve them on reheated corn tortillas and they are awesome that way as well.
Ingredients
2 tablespoons soy sauce
Juice of 1 lime, plus more limes for serving
2 tablespoons freshly squeezed orange juice
2 tablespoons canola or olive oil, divided
½ cup chopped fresh cilantro, divided
3 large cloves garlic, minced
1 tablespoon minced jalapeno
2 teaspoons chili powder, 1 teaspoon ground cumin and 1 teaspoon dried oregano (or 1 Tablespoon Mexican Bam)
1 ½ pounds ground venison or beef
Coarse salt and freshly ground black pepper, to taste
12 small taco sized soft corn tortillas
1 ½ cups shredded sharp white cheddar or Monterey Jack cheese
½ cup finely chopped white onion
Pico de gallo, homemade or store-bought, chopped lettuce and sliced avocado (for garnish)
Instructions
In a medium bowl, whisk the soy sauce, lime juice, orange juice, 1 tablespoon of the oil, ¼ cup of the cilantro, garlic, jalapenos, chili powder, cumin, and oregano.Pour the marinade into a large resealable bag and add the meat. Marinate for at least 2 hours or even better, overnight.
In a large skillet over medium-high heat, add the remaining oil and swirl to coat the pan. Add the meat and its marinade and season with a pinch each of salt and pepper. Cook, stirring often until the liquid has reduced and the steak has browned about 8-10 minutes. Season to taste with additional salt and pepper if necessary.
Warm the tortillas on a gas burner or a flat-top until lightly charred all over, or warm in the microwave.
If frying, assemble the tacos by topping them with even portions of the steak and cheese and fry them in a skillet with some oil. You can skip the frying in the oil if you want it to be less greasy and a little more healthy. But that’s what makes them crispy and good.
Remove and add chopped onion, Pico de gallo, and remaining cilantro. Fold in half. Serve warm with the lime wedges and additional toppings such as sour cream, guacamole, and hot sauce.
