Prep 20 mins
Cook 25 mins
A local taqueria offered these as a daily special and they were fantastic. This is my attempt to recreate the recipe at home. I couldn't find anything remotely like this searching for "Mexico City Taco" recipe, but they're so good, I don't really care how authentic they are. This came out very close in taste and look to the taqueria tacos.
- 1⁄4 cup low sodium soy sauce
- 2 garlic cloves
- 1 lime, juice of
- 1⁄4 cup olive oil
- 3 tablespoons white vinegar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 2 lbs flank steaks
- 1 large green bell pepper, diced
- 1 cup fresh pineapple, diced
- 1 cup monterey jack cheese, grated
- 10 soft taco-size flour tortillas
- 3 -4 tablespoons minced cilantro
- 2 limes, quartered
- Whisk together first 13 ingredients in a medium bowl.
- Pour over flank steak to marinate, 1-4 hours. Drain.
- Cut marinated steak into 1/2" cubes.
- Heat 3-4 Tbls oil over high heat in a large, heavy skillet.
- Cook steak until brown on all sides.
- While steak is cooking, heat tortillas over medium heat in a separate pan until they start to brown. Set aside and keep warm.
- Drain any liquid from pan and add bell pepper. Cook 2-3 minutes.
- Add diced pineapple. Cook 2-3 minutes.
- Lower heat to medium-low and spread grated cheese on top of meat mixture. Cook until cheese melts.
- Use a spatula to scoop mixture onto individual tortillas. Top with diced cilantro and a squeeze of lime.