Recipes // Main Dish Beef and Pork // Cinco de Mayo Tacos

Cinco de Mayo Tacos

Chef Julieta Ballesteros shares this recipe for tasty authentic tacos.
  • corn tortillas
  • refried black beans
  • adobo spice blend
  • skirt steak
  • pico de gallo
  • red onion
  • chopped cilantro
  • sliced avocado
  • chipotle salsa and green salsa (served in the shot glass)
  • 1. Marinate the steak in the spice blend and oil for 24 hour or overnight.
  • 2. Grill the steak for 2 minutes on each side for medium rare.
  • 3. Let the meat rest and then slice.
  • 4. Schmear the black beans on the tortillas and assemble the meat and remaining ingredients.
Guacamole (To Serve 4)
  • 4 ripe avocados (if you like the guac chilled, refrigerate the avocados before hand)
  • 1/4 cup jalapeno vinegar (the juice that pickled jalapenos are packaged in)
  • 1 tablespoon chopped pickled jalapenos
  • 1 tablespoon chopped fresh jalapenos
  • 1/2 white onion chopped
  • 1/2 red onion chopped
  • 1 garlic clove minced
  • the juice of 2 limes
  • salt to taste
  • Use a wire whisk to mash and combine all ingredients.
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