Marinated Skirt Steak Taquitos
Prepping for game day just got a bit more exciting.
Author: The Chef
Cuisine: American
Recipe type: Breakfast
Ingredients
- 2 garlic cloves, minced
- ⅓ cup soy sauce
- ½ teaspoon cumin
- 2 limes, juiced
- ½ cup Dr Pepper
- 1 pound skirt steak
- 10 ounces cotija cheese
- 3 avocadoes
- 18–20 corn tortillas
- Cooking oil (vegetable or canola)
- Optional toppings:
- Crema
- Pico de gallo
- Cilantro
- Guacamole
- Additional cotija cheese
Instructions
- 1. Combine garlic, soy sauce, cumin, lime juice, Dr Pepper, pepper, and skirt steak in a gallon-sized bag. Seal and shake to combine, let the air out of the bag, and marinate in the refrigerator for 2 hours to overnight.
- 2. After marinating, remove from bag, and discard excess marinade. Grill meat until cooked through.
- 3. Let meat rest for 10 minutes, then slice into small pieces.
- 4. Heat ½-inch of oil in a large skillet over medium-high heat.
- Wrap tortillas in a damp paper towel and microwave on a plate for 30 seconds.
- 6. Line up several pieces of meat, cotija, and avocado, then roll the tortilla tightly, but take care not to rip it.
- 7. Place seam-side-down in oil and once the bottom is golden brown, flip. Remove once both sides are crisp and golden.
- 8. Top with a drizzle of crema, pico de gallo, chopped cilantro, guacamole, and cotija cheese.
- Enjoy!
Watch the recipe video here:
Marinated Skirt Steak Taquitos
Posted by Tasty on Friday, September 22, 2017
