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Ingredientes
- 1 Tbsp. black peppercorns
- 2 Tbsp. Sichuan peppercorns
- 1 tsp cumin seed
- 1 Tbsp. coriander seed
- 1 tsp garlic pwdr
- 1 tsp onion pwdr
- 1 Tbsp. chili pwdr sweet
- 1/2 tsp Chinese five spice pwdr
- 1 Tbsp. sea salt
- 2 lb flank steak trimmed of all fat
- 1 x orange sliced thin
- 1 x red onion sliced thin
- 16 x corn tortillas warmed
- 8 x scallions
- 8 x jalapenos
- 1 x lime cut in wedges
- 2 bn fresh cilantro washed Prepared salsa for garnish
Direcciones
- Make the Chinese-Mex Pepper Rub: On a hard surface, coarsely crush the peppercorns, cumin and coriander seeds. Heat a dry saute/fry pan over medium heat. Add in the crushed spices to the pan and toast 3 to 5 min, shaking pan. Add in remaining ingredients to the warm mix and toss. Place in an airtight jar till needed.
- Coat the meat with the pepper rub. Wrap meat tightly in plastic wrap and chill overnight.
- A couple of hrs before cooking, remove meat from the refrigerator and slice flank steak very thin against the grain. In a baking dish, put a layer of sliced steak. Top this with a layer of orange and onion slices. Repeat the two layers till all of the meat, oranges and onions are layered. Cover dish and marinate in the refrigerator about two hrs.
- When ready to cook, light a barbecue. Place the marinated meat on the grill, sprinkle lightly with salt to taste, and grill meat to desired degree of doneness.
- Lightly grill the scallions and jalapenos, giving them a squeeze of fresh lime when done, and hot the tortillas on the grill.
- To serve, place two slices of beef on half a tortilla, top with a tsp. of salsa and a few sprigs of cilantro. Fold tortilla in half and serve with the grilled scallions and jalapenos on the side.
- This recipe yields 16 tacos.
- Yield: 16 tacos
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1507g | |
| Calories 1661 | |
| Calories from Fat 621 | 37% |
| Total Fat 69.13g | 86% |
| Saturated Fat 27.52g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 318mg | 106% |
| Sodium 7597mg | 317% |
| Potassium 4303mg | 123% |
| Total Carbs 57.5g | 15% |
| Dietary Fiber 17.1g | 57% |
| Sugars 23.35g | 16% |
| Protein 202.03g | 323% |
