Recipe courtesy of OneTaco
Recipe courtesy of OneTaco
Taco Norte
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- Level: Intermediate
- Total: 2 hr 30 min (includes marinating time)
- Active: 55 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1547
- Total Fat
- 109 g
- Saturated Fat
- 44 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 107 g
- Cholesterol
- 418 mg
- Sodium
- 1505 mg
- Level: Intermediate
- Total: 2 hr 30 min (includes marinating time)
- Active: 55 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1547
- Total Fat
- 109 g
- Saturated Fat
- 44 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 107 g
- Cholesterol
- 418 mg
- Sodium
- 1505 mg
Ingredients
Marinade:
Pico de Gallo:
Taco Norte:
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Directions
- For the marinade: Mix the oil, fajita seasoning, meat tenderizer and 1/4 cup water
- thoroughly in a large bowl or container. Add the sliced or whole beef sirloin and mix to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight, for best flavor and tenderness.
- Grill the sirloin, 3 minutes per side. Rest 5 minutes, then chop into small pieces.
- Cook the chorizo until fully browned, about 4 minutes.
- For the pico de gallo: Dice the tomatoes, cilantro, jalapeño and onion, then mix thoroughly in a bowl with the lime juice and salt.
- For the taco norte: Add the cheese to a hot griddle and melt, then place 2 ounces cooked chorizo on top. Heat a tortilla. Add some grilled sirloin. Add the melted cheese with chorizo on top. Top with fresh pico de gallo. Repeat to make more.
