Southwestern Style Tacos Recipe

A Mouthwatering Steak Taco Recipe that everyone will love and want.....

This recipe is quick, and easy and produces a really great meal with Jake's Southwestern Hickory rub.  

• 12 Medium to Large size Flour Soft Taco size Tortillas
• 1 tbsp Jake's Santa Barbara Rub formerly Southwestern Hickory Rub (BUY NOW!)
• 1 1/2 lbs boneless steak sirloin
• 1/2 cup corn oil
• 3 tsp minced garlic
• 4 tbsp red wine vinegar
• 1 lb ripe tomatoes cut into 1/4" cubes
• 1/2 cup onion, finely chopped
• 1/4 cup red chilies, finely chopped
• 1/4 cup cilantro, finely chopped

Blend oil, 2 tbsp garlic, 1 tbsp Jake's Santa Barbara Rub formerly Southwestern Hickory Rub and 3 tbsp vinegar in a shallow dish. Add steaks, turning to coat the pieces well. Set aside. Mix tomato cubes with onion, chilies, cilantro, remaining garlic, and 1 tbsp vinegar to make a fresh salsa and set aside.

Cook steak on a hot grill or broil to the desired degree of doneness. Slice meat thinly and place in warmed tortillas with fresh salsa, roll tortilla. Top with sour cream and sprinkle on Jake's Southwestern Hickory Rub for extra flavor.

Serve

Steak tacos are the epitome of the steak world.  People have been making tacos and steaks as long as we can remember.  Some of the best tacos I've ever had were in Mexico where as far as anyone knows the taco was invented.  My mouth waters with merely the thought of carnitas or al carbon tacos.  Just think about it lovely corn tortillas layered with rice, beans, cheese, special sauces and overall toppings like chile rellenos and pork carnitas and more.  

I remember a trip to Rosarita Beach in Baja, Mexico with awesome waves and an almost nonexistent town of course this was many years ago.  We had a lobster plate and corn tacos filled with cheese, beans and meat and they were awesome.  Well those same recipes is what we use when listing our steak taco recipe above.  This recipe carries with it the warm memories of sandy beaches and enough lobster to fill a wash tub all combined with fun, smiles and happy days.  These were good times in Mexico and our recipe will heighten the good times in your own home.  Build this recipe using the flour tortillas mentioned or grab two corn tortillas that you layer on with tomatoes, shredded cheese, cilantro, onions, steak strips and our Southwestern Hickory seasonings and you and your guests will think you've brought home some of the best Mexican style tacos this side of the southern California border.  

An excellent aside to the dish is your own style of adult beverage be it punch, soda, or some other form that is chilled and poured into frosted glasses.  In addition to the tacos we like to change things up by using pinquito beans in place of pinto beans.  The beans take some time to cook through but they are wonderful especially when cooked in almost a meat style chili recipe.  Allow the beans to really steep in the flavors and spices and enjoy along with the tacos.