These tacos packed flavor and I couldn't stop eating them! Try these out and you'll love them!
Ingredients:
1 1/2 lbs skirt steak
Pico
lime juice
Marinade:
1/2 cup cilantro
1/3 cup EVOO
1/4 cup Low Sodium Soy Sauce
Juice of 1 orange
Juice of 1 lime
4 cloves garlic
1 jalapeno
1 tsp cumin
1 tsp beef powder
1 big teaspoon brown sugar
Shells:
2 large Eggs
1 cup milk
2/3 tsp salt
6 Tbs yellow cornmeal
3/4 cup corn starch
2 Tbs melted butter
Directions:
1. Mix marinade ingredients in a blender or food processor and mix well. Save about 1/2 cup of marinade for later use. Take your skirt steak and add to a gallon zip lock. Add remaining marinade. Mix into meat and marinate 4 to 16 hours.
2. Preheat griddle to med/high or around 400-450 degrees. Put down the steak and cook to a medium rare flipping often. Paint some marinade on the steak and keep flipping. When steak gets to 125 degrees pull them off the griddle. Let meat rest before slicing.
3. Next, make the taco shells:
4. Steps for shells:
5. Beat eggs and salt together. Add cornmeal and mix well. In a separate bowl, mix cornstarch and milk together until smooth
6. Add cornstarch mixture to eggs and cornmeal mixture. Melt butter in a separate dish. Pour melted butter in mixture, stir well.
7. Set griddle to low and using a ladle pour out batter on griddle and spread out using ladle. Cook till golden and flip and cook the other side.
8. Cut skirt steak against the grain and thin. Add steak to shells and add some pico and a drizzle of marinade and a squeeze of lime.
