Monterrey Tacos Recipe

Prepare marinade

In a medium bowl whisk together lime juice, olive oil, soy sauce, ground cumin, chili powder, smoked paprika, minced garlic, kosher salt and black pepper until combined.

Marinate beef

Place the thinly sliced flank steak in a shallow dish or resealable bag. Pour the marinade over the meat, massage to coat all pieces, then refrigerate for at least 30 minutes and up to 4 hours. If short on time, 20–30 minutes still adds good flavor.

Cook beef

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 teaspoon neutral oil and swirl. Drain excess marinade from beef and add slices in a single layer (work in batches to avoid steaming). Sear 1–2 minutes per side until browned and just cooked through. Remove to a plate and loosely cover with foil to rest. Repeat with remaining beef.

Sauté vegetables

In the same skillet over medium-high heat add 1 tablespoon vegetable oil. Add the thinly sliced onion and poblano pepper, season lightly with a pinch of salt and cook, stirring occasionally, until softened and edges are caramelized, about 6–8 minutes. If the pan is dry, deglaze with a splash (1–2 tbsp) of water or reserved beef juices.

Assemble toppings

While vegetables cook, crumble or grate the queso fresco / Monterey Jack, chop cilantro, and warm the pickled jalapeños if using. Keep lime wedges ready for serving.

Prepare tomatillos

Bring a small pot of water to a boil. Add quartered tomatillos and blanch for 2 minutes to take off raw edge, then drain and let cool slightly. (Alternatively roast under broiler for 6–8 minutes until charred for a smokier flavor.)

Blend salsa

In a blender or food processor add blanched tomatillos, avocado, cilantro, jalapeño, lime juice, salt and 1–2 tablespoons water. Pulse until a creamy but slightly chunky consistency forms. Taste and adjust salt or lime as needed. Chill until ready to serve.

Warm tortillas

Warm a dry skillet over medium-high heat. Lightly brush each tortilla with a little butter or oil and heat 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Assemble tacos

Divide the warm tortillas among 4 servings (about 2 tacos per person for 8 tortillas). Layer each tortilla with a portion of the seared beef, a spoonful of sautéed onion and poblano, a drizzle or dollop of tomatillo-avocado salsa, a sprinkle of crumbled queso fresco or grated Monterey Jack, chopped cilantro, and pickled jalapeños if using. Finish with a squeeze of lime.

Serve

Serve immediately while warm. Leftover components store separately in airtight containers in the refrigerator for up to 3 days; reheat beef briefly in a hot skillet and refresh tortillas on the stovetop.