I wasn't going to post this but it turned out so good I had to. Now I know everyone has seen a million, tacos, enchiladas, and tortillas lately but I had to throw my version in the pot. I have been eating leftover pulled pork since Sunday and I needed a change for a night!
Started with a 1.5 lb flank steak and 4 chicken breasts. Trimmed both up and got them ready for marinade. I stabbed the flank with a fork about 200 times and added on some unseasoned meat tenderizer beforehand. Mixed up the marinade and dumped in equal parts over the chicken and steak.
Didn't have a whole lot of time so let that chill in the fridge for about an hour and then fired up the grill.
Chicken first. The marinade has some oil in it so that really flared the grill up and got a nice sear on both sides. Then I moved it to the top rack to finish up.
Steak next. Same thing except didn't have to move it to the top rack. Pulled it at 125.
After I let the chicken rest I sliced it up. You can see how juicy it was.
Steak rose up a few degrees on the carryover. Probably should have pulled it at 120. Sliced it up. Great color.
Got out some homemade salsa. Mild, Medium, and HOT!
Lightly toasted some tortillas. Built up some tacos. Wife added in some refried beans and Spanish rice. She put taco sauce on the top of hers.
Simple for me. Sour cream, meat, cotija cheese, hot salsa, and some chopped cilantro.
These were by far the best tacos I have ever made. The lime juice and the cumin in the marinade really set it off. The meat was extremely tender and flavorful and paired well with a few simple toppings was the perfect combination. Washed it down with a few cold ones. Wasn't too heavy was just perfect and hit the spot. Will be adding these in to the rotation. Thanks for checking it out!
John
Started with a 1.5 lb flank steak and 4 chicken breasts. Trimmed both up and got them ready for marinade. I stabbed the flank with a fork about 200 times and added on some unseasoned meat tenderizer beforehand. Mixed up the marinade and dumped in equal parts over the chicken and steak.
Didn't have a whole lot of time so let that chill in the fridge for about an hour and then fired up the grill.
Chicken first. The marinade has some oil in it so that really flared the grill up and got a nice sear on both sides. Then I moved it to the top rack to finish up.
Steak next. Same thing except didn't have to move it to the top rack. Pulled it at 125.
After I let the chicken rest I sliced it up. You can see how juicy it was.
Steak rose up a few degrees on the carryover. Probably should have pulled it at 120. Sliced it up. Great color.
Got out some homemade salsa. Mild, Medium, and HOT!
Lightly toasted some tortillas. Built up some tacos. Wife added in some refried beans and Spanish rice. She put taco sauce on the top of hers.
Simple for me. Sour cream, meat, cotija cheese, hot salsa, and some chopped cilantro.
These were by far the best tacos I have ever made. The lime juice and the cumin in the marinade really set it off. The meat was extremely tender and flavorful and paired well with a few simple toppings was the perfect combination. Washed it down with a few cold ones. Wasn't too heavy was just perfect and hit the spot. Will be adding these in to the rotation. Thanks for checking it out!
John
