Authentic Taco Norte Recipe | Easy Gluten-Free Beef Tacos
Taco Norte
Taco Norte
Ingredients
- 1/4 cup of oil
- 3 tbsp fajita seasoning
- 2 tsp unsalted tenderizer for meat
- 5 lbs beef sirloin (whole or sliced)
- 1 lb chorizo sausage
- 2 tomatoes
- 1 bunch of cilantro, fresh
- 1 small jalapeño pepper
- 1/2 of a white onion
- Lime juice from 1 fruit
- 1/2 tsp salt
- 1 lb shredded cheese
- 12 corn tortillas (6-inch)
Instructions
Step 1
Grab a small mixing bowl and whisk together your oil, fajita seasoning, and meat tenderizer. Pour in the quarter cup of water and stir everything until the mixture is smooth and the seasonings are well incorporated. You'll know you're ready to move on once the liquid looks consistent and there are no clumps of spice left at the bottom.
Step 2
Whisk your marinade ingredients together in a large bowl or airtight container until everything is well combined. Toss in your sliced or whole beef sirloin, stirring gently to make sure every inch of the meat is coated. Cover the container tightly and pop it in the refrigerator. Let the beef soak up those flavors for at least 2 hours, though leaving it overnight will give you the most tender, flavorful results.
Step 3
Heat your grill or a heavy skillet over medium-high heat until it's sizzling. Sear your sirloin for about 3 minutes on each side until you see a beautiful, dark brown crust forming. Move the steak to a cutting board and let it relax for 5 minutes so those juices stay put. Once it has rested, chop the meat into small, bite-sized pieces that will fit perfectly in your tortillas.
Step 4
Crumble the chorizo into your hot skillet and stir it frequently. You'll want to sauté the meat for about 4 minutes over medium heat. Keep cooking until the edges are crisp and the meat has turned a deep, golden brown. Look for that beautiful sear on the outside to know you've hit the sweet spot!
Step 5
Now we get to the fresh part! Grab a medium mixing bowl and finely dice your tomatoes, onion, jalapeño, and cilantro into small, uniform pieces so you get a bit of everything in every bite. Toss those chopped veggies together with a generous squeeze of fresh lime juice and a pinch of salt. Stir it all up gently until the vegetables are well-coated and the colors look bright and vibrant.
Step 6
Sprinkle a handful of cheese directly onto your hot griddle and let it bubble and melt for about 30 seconds. Quickly press 2 ounces of cooked chorizo into the molten cheese so it sticks, then set it aside to keep warm while you toast your tortilla for a few seconds per side. Layer some juicy grilled sirloin into the center of your warm tortilla. Carefully slide that cheesy chorizo disc right on top of the steak, then finish everything off with a generous scoop of fresh pico de gallo for a bright, zesty crunch.
Nutrition Information
My Tip
To get the best texture, make sure your grill is screaming hot before adding the sirloin. Searing the meat quickly on each side locks in those juices and gives you a beautiful char that pairs perfectly with the spicy chorizo.
Leftovers
Keep your beef and chorizo in a sealed glass container for up to four days to lock in those savory juices. When you're ready for more, a quick sauté in a skillet keeps the meat tender and prevents it from drying out.
Make It Your Own
Try swapping the beef sirloin for pork shoulder if you want a richer, melt-in-your-mouth texture. It pairs beautifully with the chorizo and holds up great under the fajita seasoning.
