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I cannot believe it is already May 1st! Wow, this year is flying by! However, I cannot complain too much because this means gorgeous weather, barbecues and eating outside. And with that one of my favorite times to celebrate outside is on Cinco de Mayo…. and no, we are not Mexican, but just like every other Latin American culture we love any excuse to party with good food and drinks…
So, if you plan on staying in or getting together with friends and would like to show out like the hostess with the mostest, these Steak Tacos are for you (seriously, they are the best steak tacos for Cinco de Mayo or any occasion… cause who needs an excuse to eat tacos, right?!)
Just as a heads up, these are not authentic Mexican tacos, nor are they Puerto Rican or El Salvadorian for that matter… my husband and I just started experimenting with flavors one day and came up with this amazing combination of flavors that has been a topic of conversation during events we have hosted in our home. So why not share it with you!
- 3 lbs of Cecina Steak (traditionally this beef is salted and marinated and laid to dry somewhat in the sun). We buy ours in a local Mexican supermarket we have really close to home. The meat that we buy is however, fresh and not marinated nor dried. If you don’t have a Mexican supermarket nearby, then you can go to your local butcher and request really thin sliced fajita steak meat.
- Corn tortillas, we like this brand.
- Pico de Gallo, we use this recipe that I shared a little while ago, it’s da bomb!
- 1 Medium Onion
- Sazón (every Puerto Rican home will have this stuff, just sayin!)
- 1 Avocado (optional)
FYI… not that we are a “gluten free” family, however, I did want to mention that these are gluten free so more people can enjoy them. Yay!
- The first thing I create is our Pico de Gallo, once that is prepared, I cover it with plastic wrap and stick it in the fridge so that the flavors can marinate.
- Next you want to prepare the meat. There’s really not much to it. For the 3 lbs you will want to use 6 packets of the Sazón. Just sprinkle the seasoning evenly over all of the meat (caution: this stuff is highly pigmented so try not to get it on your clothes).
- Cut the onion really thin and lay them on top of the steak to soak up the seasoning.
- Set your grill to 375 degrees (just use the thermometer on the grill’s lid).
- Once it’s up to that temperature, set your steaks one by one (or two by two, depending on the size of your grill) and cook them 2-3 minutes on each side on direct heat. At this time you can cook the onions on the side as well.
- Once you are done cooking them on each side move them to an area on the grill where they can still get indirect heat while you continue cooking the rest. You can stack them as you go if you don’t have a lot of room. This takes about 25 minutes or so depending on the amount of meat.
- Toast the tortillas on a skillet at medium heat, make sure you do both sides.
- Slice the avocados and sprinkle a little salt over them in order to bring out their flavor.
Then once everything is cooked, it’s time to assemble!
Lay your tortilla, add the meat (you can shred it with your fingers or cut it with a knife), add the onion slivers, pico de gallo and a slice of avocado to top it off!
You have yourself a killer taco that will be the talk of the fiesta!
My 5 year old daughter also “styles” her food and she made me promise to share it on the blog as well, so here is her dish (Love you Natalia!)
I hope you like these and if you try them out, you must let me know how it goes!
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