Nogales Steak Tacos Recipe

Name: Nogales Steak Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs steak (rib steak,New york 1 - 1 1/4 inches thick); Marinade; 6 garlic cloves, mashed with; 1 teaspoon kosher salt, in a mortar and pestle (or a cutting board); 3/4 cup fresh sour orange juice (from Seville oranges, OR 1/4 c. fresh orange juice plus 1/2 c lime juice.); 2 tablespoons tequila (I would say it is not optional) (optional); 2 tablespoons ground red chili pepper (Ancho or New Mexico); 1 cup chopped fresh cilantro; 1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano; 2 teaspoons salt; 1 tablespoon fresh coarse ground black pepper; 1/4 cup olive oil or 1/4 cup vegetable oil; Additional ingredients; 24 corn tortillas (handmade or the freshest you can find); 1 1 lb ca monterey jack cheese (mild white cheese) or 1 lb wisconsin muenster cheese, cut into strips 1/4 x 1 x 3 to 4 inches (mild white cheese); 6 fire roasted peeled and seeded poblano chiles, sliced or 6 canned Ortega green chilies; Garnishes; guacamole; salsa, of your choice; Lime Pickled Red Onions; 1 large red onion, thinly sliced; 1/4 cup fresh lime juice; 1 tablespoon olive oil; 1/2 teaspoon salt; 2 tablespoons chopped fresh cilantro; 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano

Servings: persons

1 1/2 lbs steak (rib steak,New york 1 - 1 1/4 inches thick)
Marinade
6 garlic cloves, mashed with
1 teaspoon kosher salt, in a mortar and pestle (or a cutting board)
3/4 cup fresh sour orange juice (from Seville oranges, OR 1/4 c. fresh orange juice plus 1/2 c lime juice.)
2 tablespoons tequila (I would say it is not optional) (optional)
2 tablespoons ground red chili pepper (Ancho or New Mexico)
1 cup chopped fresh cilantro
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
2 teaspoons salt
1 tablespoon fresh coarse ground black pepper
1/4 cup olive oil or 1/4 cup vegetable oil
Additional ingredients
24 corn tortillas (handmade or the freshest you can find)
1 1 lb ca monterey jack cheese (mild white cheese) or 1 lb wisconsin muenster cheese, cut into strips 1/4 x 1 x 3 to 4 inches (mild white cheese)
6 fire roasted peeled and seeded poblano chiles, sliced or 6 canned Ortega green chilies
Garnishes
guacamole
salsa, of your choice
Lime Pickled Red Onions
1 large red onion, thinly sliced
1/4 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano

1
["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."]

1535

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 1/2 lbs steak (rib steak,New york 1 - 1 1/4 inches thick), Marinade, 6 garlic cloves, mashed with, 1 teaspoon kosher salt, in a mortar and pestle (or a cutting board), and more.

Yes, Nogales Steak Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nogales Steak Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions