Monday, February 3, 2014

Mexican Taco's with Fresh Pico De Gallo


Mexican Taco's with fresh
 Pico De Gallo

I made a HUGE batch of these yesterday for the Super Bowl. They are always a big hit and taste so GOOD! We had a great day with family even though our team didn't win. I LOVED the half time show. 

I really enjoy entertaining and cooking for lots of people. My girls even made their first batch of Cupcakes without my help, they insisted they could do it. They did it! Quite the mess but tasted great. Future bakers in the making. (Those are foot balls just so you know.






There is nothing like making your own authentic food, everything is fresh. Everyone loves fresh food. I highly recommend these tacos. Delicious! The Cotija cheese is my favorite! You can find it in the cheese section with the other mexican cheeses. I try to make a very large batch when I do because they always go fast. I also recommend making your own Pico De Gallo Salsa. The flavor is amazing. You can buy store bought for if you need to save time. Try the salsa though it is worth it. 

 Taco Ingredients

6 Petite Top Sirloin Steak package
 Pico De Gallo - Homemade or store bought
 Corn Tortillas
 1 C Sour Cream
Iceberg Lettuce - very thinly sliced
Cotija Cheese grated with small grater
2 Cups Sharp Cheddar Cheese
Olive or Vegetable Oil
Seasoning of your choice for meat

Directions - Trim the fat off a each steak, slice them in half long ways, cut into long strips and then cut into cubes. I pour about 2 T of olive oil in the meat and season well with your season of choice. I use Lawry's Seasoning, Garlic Powder, Garlic Salt and Salt and Pepper. I like lots of seasoning. 

Heat a pan with oil until it gets hot. I put each tortilla in one at a time until it hardens just a little bit but not so hard that you cant bend them. It is pretty quick on both sides depending on how hot the oil is. Dab with a paper towel to get off excess grease.

Cook the meat in a pan with with 2 T. of Olive or regular oil. Heat oil and cook meat until no longer pink. Add about a half a cup of Pico to the meat and cook a little more. Pour some of the juice out if you need to, adding the Pico to the meat gives it such a great flavor.

Put the oven on broil.  Spoon some meat into the taco with some shredded cheddar cheese on top. Line the tacos up in a pan and broil them until the edges start to turn brown and the cheese is melted. Let it cool just a bit. 

Add Pico De Gallo to the top and then add the shredded lettuce. Top with lots of Cotija cheese and then drizzle watered down sour cream so it pours. Top with Salt and Pepper. 


Homemade Pico De Gallo Salsa

 10 Roma Tomatoes
1 Medium White Onion (Red is good too)
1 Bunch Green Onion
 2 Jalapenos
 1 bunch of Cilantro
Lime Juice 
Salt and Pepper

Directions - Dice up the tomatoes, Cut about an inch of each end of the bunch of green onions and slice thin. Dice up the white onion and jalapenos. Take the seeds of the them. Take all the cilantro off them stems and dice. Add 1 T of Lime Juice or to taste along with salt and pepper. Mix together well and chill. Enjoy! 
































Leftovers! 

I had some leftovers of all the goodies but didn't have anymore tortillas. I used some tortilla chips and on the bottom and piled everything else on top for some delicious Nachos. 





I hope you enjoy these as much as my family does. They go quick! 

Thanks for stopping by!

Dori

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