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Sabor Regio Recipe

Name: Working Draft Beer Companys Sabor Regio Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb skirt steak or flank steak; 3 tbsp fresh lime juice; 2 tbsp orange juice; 2 tbsp olive oil; 1 tbsp soy sauce; 3 count garlic cloves, minced; 1 tsp ground cumin; 1 tsp dried oregano (Mexican if possible); 1 tsp smoked paprika; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 12 count small corn tortillas; 0.5 count white onion, finely chopped; 0.5 cup fresh cilantro, chopped; 2 count limes, cut into wedges; 4 count radishes, thinly sliced; 0.5 cup cotija cheese, crumbled; 1 count avocado; 2 tbsp pickled jalapeños; 6 count tomatillos, husked and rinsed; 1 count jalapeño; 1 count garlic clove; 0.25 cup fresh cilantro; 1 tbsp fresh lime juice; 0.5 tsp kosher salt; 2 tbsp water (to thin); 3 count roma tomatoes; 1 count serrano or jalapeño; 1 count garlic clove; 1 tsp olive oil

Inspired by Working Draft Beer Company

Time1h

Serves4

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Ingredients

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Taco Protein — Carne Asada

1 lb skirt steak or flank steak

3 tbsp Fresh lime juice

2 tbsp Orange juice

2 tbsp olive oil

1 tbsp Aged soy sauce

3 count Garlic cloves, minced

1 tsp Ground cumin

1 tsp dried oregano (Mexican if possible)

1 tsp Smoked paprika

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Salsas & Toppings

12 count small corn tortillas

1/2 count white onion, finely chopped

1/2 cup Fresh cilantro, chopped

2 count limes, cut into wedges

4 count radishes, thinly sliced

1/2 cup cotija cheese, crumbled

1 count Avocado

2 tbsp pickled jalapeños

Fresh Salsa Verde

6 count tomatillos, husked and rinsed

1 count Jalapeño

1 count Garlic clove

1/4 cup fresh cilantro

1 tbsp Fresh lime juice

1/2 tsp kosher salt

2 tbsp water (to thin)

Optional Hot Salsa — Charred Red

3 count roma tomatoes

1 count serrano or jalapeño

1 count Garlic clove

1 tsp olive oil

1/4 tsp kosher salt

For Serving & Finishing

2 tsp vegetable oil (for tortilla warm-up & grill)

2 tsp hot sauce (optional)

Method

Taco Protein — Carne Asada

Marinate the steak

In a shallow dish or zip-top bag, combine lime juice, orange juice, olive oil, soy sauce, minced garlic, cumin, oregano, smoked paprika, kosher salt, and black pepper. Add the steak, press marinade around it, seal, and refrigerate for at least 30 minutes and up to 4 hours (no longer than 6 hours for best texture).

Bring to room temperature

Remove the steak from the fridge 20–30 minutes before cooking to take the chill off. Reserve marinade.

Grill or sear

Preheat a grill or heavy skillet (cast-iron) over high heat until very hot. Oil the grates or pan lightly. Pat the steak dry with paper towels, then sear 3–5 minutes per side for medium-rare (time depends on thickness) until a brown crust forms and internal temperature reaches 125–130°F (51–54°C) for medium-rare. For medium, cook to 135°F (57°C).

Rest and slice

Transfer steak to a cutting board, tent loosely with foil, and rest 8–10 minutes. Slice thinly against the grain into bite-sized strips for tacos.

Fresh Salsa Verde

Roast tomatillos and jalapeño

Heat a dry skillet or comal over medium-high heat. Place husked tomatillos and the jalapeño on the surface and char on all sides until softened and lightly blackened (about 6–8 minutes), turning occasionally.

Blend the salsa

Transfer the hot tomatillos and jalapeño to a blender or food processor. Add the garlic clove, cilantro, lime juice, kosher salt, and 1–2 tablespoons water. Pulse until a slightly chunky, bright-green salsa forms. Taste and adjust salt or lime as needed. Chill or set aside at room temperature.

Optional Hot Salsa — Charred Red

Char tomatoes and pepper

If making the red salsa, char the roma tomatoes and serrano (or jalapeño) in a dry skillet or directly on a gas flame until skins are blackened and flesh soft (about 8–10 minutes), turning occasionally.

Blend and finish

Place charred tomatoes, pepper, and garlic in a blender with a teaspoon olive oil and a pinch of salt. Pulse until smooth or slightly chunky per preference. Adjust seasoning and set aside.

Tortillas & Assembly

Warm tortillas

Heat a cast-iron skillet or comal over medium-high heat. Brush each corn tortilla lightly with vegetable oil and warm 20–30 seconds per side until pliable with slight char spots. Keep warmed tortillas wrapped in a clean towel to stay soft.

Prepare toppings

While tortillas warm, chop the remaining 1/2 onion and cilantro (if not already prepared). Slice radishes thin and crumble cotija. Halve and pit the avocado, slice or dice, and toss with a squeeze of lime to prevent browning. Cut remaining limes into wedges.

Assemble tacos

Place 2–3 tablespoons of sliced carne asada on each tortilla. Top with a spoonful of salsa verde and/or red salsa, a sprinkle of chopped onion, cilantro, sliced radish, a few slices of avocado, and a pinch of cotija. Add pickled jalapeños or hot sauce to taste. Serve immediately with lime wedges.

Finishing & Service

Offer remaining salsas and extra lime wedges on the side. Leftover steak keeps up to 3 days refrigerated; reheat gently to avoid overcooking. Store salsas in airtight containers up to 4 days.