Nogales Steak Tacos

Recipe by riffraff
READY IN: 50mins




  • Mix all marinade ingredients.
  • Pierce the steaks all over, on both sides.
  • Pour over marinade, cover with plastic wrap and refrigerate over night.
  • Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.
  • Will keep for up to 4 days in the fridge.
  • About an hour before grilling the meat remove the steaks from the refrigerator.
  • Preheat the oven to 300 degrees.
  • Remove meat from marinade and pat dry with paper towels.
  • Season lightly with salt and pepper.
  • Cook over hot coals with mesquite until done to your liking.
  • Set the meat aside and cover loosely with foil to keep warm.
  • Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.
  • Only enough to make them pliable.
  • Place 2 pieces of cheese on each tortilla, fold in half.
  • Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.
  • To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4" thick.
  • Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.
  • Fill the tortillas and enjoy.