appetizer Beef Cooking Dinner Food Mexican Recipes

Grilled Beef Taco

Ancho Chili Beef Taco

Taco Tuesday is my favourite day of the week. Any excuse to make Corn Tortillas, fresh tomato salsa, and a tangy cabbage slaw works for me. This recipe is born from my love of texture and heat. The peppers give a subtle hot spice, the cabbage gives a lovely crunch, and the salsa is a fresh cooling lift.

This recipe is the perfect way to use odd numbers of steaks and feed a crowd. Slicing the steaks nice and thin gives plenty of filling. Charing the meat on the BBQ keeps the cooking simple. And let’s face it, who doesn’t love a great taco bar?!

Ancho Chili Beef Tacos

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Serves: 6 Prep Time: Cooking Time:

Ingredients

  • Steaks:
    2. 4 grilling steaks of your choice. I like to use a gorgeous marbled ribeye when possible. 
    4. 2 tbsp of Olive oil 
    6. Juice and zest of 1 lime
    8. Salt and pepper to taste
    10. 12 corn tortillas (store bought or homemade)
  • Salsa:
    2. 12 Roma tomatoes seeded and diced 
    4. 1 Jalapeno seeded and diced
    6. 2 green onions minced 
    8. 1 clove of garlic minced 
    10. 1/2 tsp of Cumin
    12. 1/2 tsp of Coriander 
    14. 1 tsp of Lime juice 
    16. 1/2 tbsp of olive oil 
    18. 1 tbsp of minced fresh cilantro
    20. Salt and Pepper to taste
  • Cabbage Slaw:
    2. 1 small head of red cabbage shredded (3 cups)
    4. 1 large carrot peeled and grated
    6. 1 Jalapeno seeded and minced 
    8. 2 green onions diced whites included
    10. Juice and zest of 1 lime
    12. 1 Tbsp of honey
    14. salt and pepper to taste

  • Optional ingredients are: 

    • Mexican Hot Sauce 
    • Fresh Avocado 
    • Queso Fresco 

Instructions

Steaks:
  1. Remove steaks from packaging and sprinkle generously with salt and pepper. Place steaks in a plastic ziplock bag and add the lime zest, lime juice, and olive oil. Shake and massage the steaks in the bag to coat with the lime zest and spices. Then marinade in the fridge for 1 hour flipping over the bag half way through. 
  2. Preheat your grill on high and carefully coat with non-stick spray. 
  3. When steaks are ready, toss on the grill and sear for 30 seconds each side. Reduce the heat to Medium high and cook steaks 3-4 minutes per side for Medium rare. 
  4. Remove from grill and wrap in foil to rest. 
  5. Slice against the grain to serve. 
  6. Warm your tortilla up on the stove (frying pan on medium high heat with a drizzle of grape seed or vegetable oil. Fry for 1 minute per side) or on the grill to give it a little char. Add your beef and your toppings and enjoy. 
Salsa:

Combine all ingredients and serve. 

Coleslaw: 

Combine the lime juice and honey and mix until honey dissolves. Mix all ingredients together and serve. 

 

Notes

Fun note for clients who have taken my canning class. Those spicy carrots we made? Replace the raw carrot in this recipe with those. Shred and add. Delicious!

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