Tacos Tequila Recipe

Make the Marinade

In a medium bowl whisk together 1 tablespoon tequila, 3 tablespoons fresh lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, minced garlic, minced chipotle, ground cumin, smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until combined.

Place the flank steak in a shallow dish or resealable bag and pour the marinade over it, making sure the meat is well coated. Marinate in the refrigerator for at least 45 minutes and up to 4 hours. Remove steak from fridge 20 minutes before cooking to come toward room temperature.

Preheat a grill or cast-iron skillet over high heat until very hot. Pat steak dry with paper towels. Sear steak 3-4 minutes per side for medium-rare (internal temperature ~130-135°F / 54-57°C), or cook to preferred doneness. Let the steak rest on a cutting board for 8-10 minutes, then slice thinly against the grain into bite-sized strips.

If using fresh tomatoes, dice them and drain any excess liquid. In a bowl combine tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1 teaspoon tequila (optional), minced jalapeño, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Let sit 10-15 minutes to allow flavors to meld.

In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 teaspoon salt to a simmer just until sugar dissolves. Place 1 cup thinly sliced red onion in a jar and pour the hot brine over the onions. Press down to submerge. Let cool to room temperature, then refrigerate at least 15 minutes. These are ready in 15 minutes but taste best after 1 hour.

Whisk together 1/2 cup crema (or sour cream), 2 tablespoons mayonnaise, 1 tablespoon lime juice, 1 teaspoon tequila and 1/2 teaspoon minced chipotle. Season with 1/4 teaspoon salt. Adjust lime, tequila or chipotle to taste. Chill until ready to serve.

Warm tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20-30 seconds per side until pliable and slightly charred. Alternatively, brush lightly with 1 tablespoon vegetable oil and warm in skillet for a crisp edge.

To assemble each taco: place a few slices of tequila-marinated steak on a warm tortilla. Spoon tequila-lime salsa over the steak, add a few quick pickled onions, drizzle with creamy tequila sauce, sprinkle with crumbled cotija and cilantro leaves. Serve immediately with lime wedges.

Serve leftovers: store steak slices and sauces separately in airtight containers in the refrigerator for up to 3 days. Pickled onions keep longer, up to 2 weeks refrigerated.