See also Hotpot Near Me and Mandarin Kitchen and King Buffet
El Patron Restaurant Ingredients For The Dish:
- 2 pounds beef skirt steak
- 1/2 cup lime juice
- 2 tbsp vegetable oil
- 2 tsp chili powder
- 4 cloves garlic, minced
- 1 tsp salt
- 12 scallions, or 2 medium onions, cut into 12 slices total
- 1 tsp vegetable oil
- 12 (8 inch) flour tortillas
- Guacamole, salsas, pico de gallo
- Fresh cilantro
El Patron Restaurant Directions:
Trim fat from meat.
Place meat in a large resealable plastic bag.
For marinade, in a small bowl combine lime juice, the 2 tablespoons of oil, chili powder, garlic, and salt.
Pour marinade over meat; seal and massage the bag.
Marinate in the refrigerator for 4-24 hours, turning bag occasionally.
Trim scallions, or, if using onions, brush the onions with the 1 teaspoon of oil.
Stack tortillas and wrap in foil.
For a charcoal grill, place onions and tortilla packet on the rack of an uncovered grill directly over medium-hot coals. (Be sure to lay scallions perpindicular to the grill grates so that they won’t fall through.)
See also Steak Tacos Al Carbon
See also Asian Buffet and Taj Punjabi and Roma Pizza
Grill just until onions are tender and tortillas are warm, turning occasionally.
Allow 4 to 5 minutes for the onions and about 10 minutes for the tortilla packet.
(For a gas grill, preheat it. Reduce heat to medium-high. Place onions and tortilla packet on grill rack over heat, then cover and grill as above.)
Transfer onions to a bowl; cover with foil to keep them warm. Remove tortillas from grill.
Drain meat, discarding the marinade.
Grill meat on rack directly over medium-high heat for about 4 minutes or until slightly pink in center, turning once halfway through.
Remove from grill. Slice meat diagonally across the grain into 1 1/2-inch wide strips. Fill warm tortillas with meat and onions.
Serve with guacamole, salsas, pico de gallo, and fresh cilantro.
Enjoy delicious recipes with El Patron Restaurant.