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Mexican Steak Taco with Chipotle Cherry Salsa
Mexican Steak Taco (Mexican independence day – Sept 16th 2017
Celebrate Mexican Independence Day with our tasty Mexican Steak Tacos! These vibrant tacos are filled with hearty ingredients that are bursting with delicious Mexican flavors. Stop suffering from bland low fat diet foods and try these tacos tonight. ¡Feliz día de la Independencia!
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To prepare the steak marinade, whisk together balsamic vinegar, garlic, red chili flakes, brown sugar, salt, and pepper in a small bowl then transfer to a ziplock bag. Season both sides of the steak with salt and pepper and add to marinade. Keep in fridge for 1-4 hours.
To prepare the salsa, in a separate bowl combine basil, red onions, garlic, balsamic vinegar, chipotle pepper, honey, salt, pepper and 2 cup of cherries. then refrigerate.
To prepare the caramelized onions, heat oil in a large pan over medium then add onions, salt, and pepper. Cook for 25 minutes or until soft and dark brown, stirring occasionally.
Let steak cool for 10 minutes then grill on high for 3-4 minutes on both sides. Let it rest for 5 minutes before slicing. Warm tortillas on the grill over low heat until soft. To assemble tacos, add steak slices on top of warmed tortillas, topped with salsa and caramelized onions, cabbage, cheese, and parsley.
Ready to Serve!
Did you know?
The Cry of Dolores was the battle cry for the Mexican War of Independence that occurred during the early morning of September 16th, 1810. Mexico, back then known as New Spain, was under the control of Spain and trying to reclaim their independence. Miguel Hidalgo y Costilla was a Roman Catholic priest that initiated the Mexican War of Independence. He rang the bell of his church and commanded the call-to-arms that triggered the people of Dolores to revolt against Spanish control. His speech to his fellow citizens is known today as the Cry of Dolores.