Taco Truck Tacos Recipe

Name: Taco Truck Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Flank Steak; 2 lb Skirt Steak; 2 lb Boneless Chuck Steak; 2 lb Top Round Steak; 1/4 cup Vegetable Oil; 1/2 cup Red Wine Vinegar; 1/3 cup Lime Juice; 1/3 cup Orange Juice; 1 cup Water; 3 clove Crushed Garlic; 1 tbsp White Pepper; 1 1/2 tbsp Sea Salt; 1 tbsp Ground Cumin; 1 tbsp Chili Powder; 1 tbsp Mexican Oregano; 1/4 tsp Ground Cloves; 1 medium Orange Sliced; 1 White Onion Sliced; 1/4 bunch Cilantro chopped (Stemless); 1 tbsp Molasses (Optional for flavor); 1 tbsp Worcestershire sauce (Optional for flavor); 25 Corn Taco Tortillas; 1/2 bunch Cilantro Chopped (stemless); 1 White Onion Chopped; 1 Chile de Arbol; 1 Serrano Verde; 1 Serrano chili verde con tomatillos; 1 Chile del Barracho

Servings: persons

2 lb Flank Steak
2 lb Skirt Steak
2 lb Boneless Chuck Steak
2 lb Top Round Steak
1/4 cup Vegetable Oil
1/2 cup Red Wine Vinegar
1/3 cup Lime Juice
1/3 cup Orange Juice
1 cup Water
3 clove Crushed Garlic
1 tbsp White Pepper
1 1/2 tbsp Sea Salt
1 tbsp Ground Cumin
1 tbsp Chili Powder
1 tbsp Mexican Oregano
1/4 tsp Ground Cloves
1 medium Orange Sliced
1 White Onion Sliced
1/4 bunch Cilantro chopped (Stemless)
1 tbsp Molasses (Optional for flavor)
1 tbsp Worcestershire sauce (Optional for flavor)
25 Corn Taco Tortillas
1/2 bunch Cilantro Chopped (stemless)
1 White Onion Chopped
1 Chile de Arbol
1 Serrano Verde
1 Serrano chili verde con tomatillos
1 Chile del Barracho

1
2lbs of your choice of meat, chopped into cubes.
2
Add cubes to large metal deep pan.
3
Add marinade ingredients into metal pan mixing it thoroughly with the meat.
4
Top with orange and onion slices.
5
Cover pan with wrap, foil or lid, you can also use large clear bag to wrap all of meat and marinade and refrigerate for 24 hours.
6
Remove orange and onion slices.
7
Cook at medium heat 8-10 minutes on a flat pan, flat grill or Comal pan.
8
Make sure to flip and turn meat so all sides are cooked.
9
Do not allow meat to overcook and dry out.
10
Heat 2 tortillas on Flat pan, flat grill, or Comal on medium heat until tortillas are pliable cooking equally on both sides.
11
Repeat step for taco count.
12
Using 2 tortillas per taco scoop cooked meat into tortillas and top with onions, cilantro and your choice of sauce/salsa.
13
Enjoy!
14
!
15
Salsas

3215

kcal

Calories

186

Fat

137

Carbs

257

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 28 ingredients. The key ingredients include: 2 lb Flank Steak, 2 lb Skirt Steak, 2 lb Boneless Chuck Steak, 2 lb Top Round Steak, and more.

Yes, Taco Truck 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.

Taco Truck Tacos

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