What do you rub on your steak to make tacos?

Hey all, have some steak here I want to make into fajitas/tacos.

What do you all do to your meat for tacos?

These days, I just puree some chipotle peppers+adobo and spread it somewhat thinly over the steak, and then cook it quickly at a very high heat. Really quick and good flavor. The only drawback is that it's very pungent, and it can overwhelm your kitchen while it's cooking.

Meh, that happens pretty much every time I cook anyway.

It's not dinner until the smoke alarm goes off (at least that's true at my house!)

Two summers ago, we joined some Mexican friends in a picnic celebrating the Fourth of July. I was surprised to find that what they used to season the arrachera and bistec de res was McCormick "Montreal Steak Seasoning." It tasted great!

I believe this mix contains two parts salt, two parts granulated garlic, and one part each of black pepper, coriander, red pepper flakes, and dill.

Usually something quick and easy, but nothing beats the more elaborate treatment from Guerrero described by Diana Kennedy, if you have the time. My version of this is done without careful measurement of the ingredients:

Several dried chiles, usually ancho and a little guajillo depending on how spicy I want it. Chiles are stemmed, slit, seeds and veins removed, and soaked in hot water until soft.

In a blender jar, combine the soft chiles, about 1/4 cup white vinegar, peppercorns, cloves, cinnamon stick, Mexican oregano, small tomato, salt, and just enough water so that everything can be pureed.

Coat thin steaks with the paste and place in refrigerator, uncovered and allow the paste to dry. Grill and enjoy!

Bill/SFNM

For me, it's a wet marinade:
A shoeful of chopped garlic (3-4 cloves per lb of thin steak)
Chile powder and Cumin in equal quantities, about 1/2-1 tsp per lb
Orange Juice or Lime Juice, about 1/2 cup per lb
Sometimes a little red wine
A shot of soy sauce or worcestershire

I'm also a fan of the wet marinade:

Olive Oil
Salt
Pepper
Freshly ground cumin
Chopped Cilantro
Lime juice


Flip

Urk! How could I forget the olive oil?
I don't use Cilantro in the marinade, as it burns if left on the steak. Plenty of room for cilantro in the salsa, guac or just chopped for the tacos.

I like to use a marinade as well but for a quick solution I like to rub with olive oil, sprinkle of Adobo (Goya brand) and chile powder. If there's a lime, then a spritz of lime too.

We make tacos as a quick dinner after work at least once a week and use cumin (can never have too much), chili powder, a ground pepper mix provided by my father-in-law and simply known as "Dad pepper,*" and lime juice.

*"Dad pepper" consists of a mixture of dehydrated and ground chilies that come from my in-laws-garden. They usually plant a menagerie including jalapenos, habaneros, serranos, and whatever else is available at the nursery. Thanks to the wonders of cross pollination, some very strange looking hybrid varieties appear from time to time, making a retail approximation of "dad pepper" damn near impossible. Substitute freely.

gleam wrote:puree some chipotle peppers+adobo and spread it somewhat thinly over the steak

that's close to what i do... though i don't puree it, i use it as a marinade... I just open a can of the chipotle in adobo sauce and marinate it in that for a few hours.. (flank steak) it's yum yum

I always keep a bottle of La Criolla Fajita Seasoning handy. I know it is sort of cheating, but it is convenient. The seasoning is basically salt, lemon, garlic, onion and peppers in a powdered form. I also shake it on carnitas, barbacoa, pork chops and even eggs. I use it instead of plain salt when I want a little more kick.

I've got Valentia's salsa en Polvo that I use to season meat, vegetables, and fruits.