If you’re in the mood for traditional Mexican-inspired tacos, look no further than Beef Tacos de Lengua. Beef tongue is simmered in aromatics until tender, sliced, and then sautéed on the grill.
Fajita Roll Ups
Festive and fun, fajita roll-ups are skirt steak wrapped around seasoned and grilled vegetables. Of course, this is a great meal anytime of the year, but perfect for Cinco de Mayo in May!
Flavorful skirt steak is marinated with cilantro, garlic, lime juice, and seasonings. Quickly grilled, the steak is then sliced and wrapped around sliced grilled vegetables, also marinated.
You can serve this dish with a side of chips, sour cream, or salsa. It also goes great with Mexican rice or a fresh salad.
1 bunch cilantro (coriander), finely chopped
3 cloves garlic, finely chopped
1 lime, juiced
2 teaspoons olive oil
B&B Season All or your favorite seasoning, to taste
salt and pepper, to taste
1 skirt steak
1 white onion, cut into thin rings
1 green bell pepper (capsicum), cut into thin rings
1 red bell pepper (capsicum), cut into thin rings
1 yellow bell pepper (capsicum), cut into thin rings
1 Roma tomato, sliced
B&B Mesquite Lump Charcoal
Toss the cilantro, garlic, lime, olive oil, B&B Season All, salt, and pepper together in a bowl. Set aside.
Marinate the skirt steak with half of the marinade for 30 minutes.
Preheat a grill to high heat using the lump charcoal.
Grill the skirt steak over high heat until it reaches an internal temperature of 165 degrees F (74 degrees C). Remove from the heat and rest.
Toss the cut vegetables in the remaining marinade and grill to desired doneness.
Lay out the skirt steak and place the grilled vegetables in the middle. Roll it up tightly, and slice the steak to make small rolls or bundles.