1 jalapeño pepper, ribs and seeds removed, finely chopped
1 shallot, finely chopped
2 Tbsp. cilantro, chopped
Cotija cheese, crumbled
16 corn tortillas
Toppings: Minced white onion, chopped cilantro. Optional toppings: Cojita cheese, lime wedges, pico de gallo (recipe follows)
PICO DE GALLO (YIELDS 2 CUPS)
4 tomatoes, seeded and chopped
1/2 cup red onion, chopped
2 green onions, white and green parts, thinly sliced
1 jalapeño pepper, ribs and seeds removed, minced
1/4 cup cilantro, chopped
2 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon Kosher salt
Place tequila, soy sauce, garlic, lime juice, orange juice, olive oil, salt, black pepper, jalapeño pepper, shallot and cilantro in a freezer proof zip-top bag. Add flank steak. Seal and marinate 6 hours to overnight in the refrigerator.
Preheat gas or charcoal grill to 400°F.
Remove meat and discard marinade. Place steaks on oiled grates and grill for approximately 4-6 minutes on one side or until moisture startes to pool on the top and beef releases easily from the grates with tongs. Flip once, grilling on the other side for 4-6 minutes or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak. Transfer steaks to a platter and let rest for 3 minutes before slicing against the grain, into ¼-inch thick strips.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill.
Stack 2 tortillas, add beef, toppings and lime juice if desired.
Combine pico de gallo ingredients in mixing bowl and toss thoroughly.
Recipe courtesy of: Chef Tiffany Blackmon at beeflovingtexas.com
Nutrition information per serving: Calories 380; Total fat 16g (Sat. fat 5g; Trans fat 0g); Cholest. 75mg; Sodium 500mg; Total Carb. 27g; Fiber 3g; Total Sugars 1g; Protein 27g; Vit D (0% DV); Calcium (15% DV); Iron (15% DV); Potas. (14%DV)