Xolos Steak Tacos (2) Recipe

Marinate steak

Pat the steak dry. In a shallow dish or zip-top bag combine 2 tbsp lime juice, 2 tbsp orange juice, 1 tbsp vegetable oil, 1 tbsp soy sauce, 1 tsp minced garlic, 1/2 tsp ground cumin, 1/2 tsp chili powder, 3/4 tsp salt and 1/4 tsp black pepper. Add the steak, massage the marinade into the meat, cover or seal and refrigerate for 30 minutes to 2 hours (at least 30 minutes to develop flavor).

Cook steak

Remove steak from refrigerator 15 minutes before cooking to come toward room temperature. Heat a heavy skillet or grill pan over high heat until smoking hot. Lightly oil the pan or brush the steak. Sear steak 2–3 minutes per side for medium-rare (depending on thickness) or until desired doneness. Use tongs and avoid excessive flipping. Internal temperature about 125–130°F (52–54°C) for medium-rare. Transfer to a cutting board, tent loosely with foil and rest 5–8 minutes.

Slice steak

Slice the steak thinly against the grain into bite-sized strips suitable for taco filling. Keep warm.

Clean mushrooms with a damp cloth, remove stems, and slice into 1/4-inch strips. Toss in a bowl with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper.

Using the same hot skillet (wipe out if there is excess char), cook mushroom slices over medium-high heat for 4–6 minutes, stirring occasionally, until browned and tender and edges are slightly crisp. Keep warm with the steak or briefly rest in a low oven.

Roast or boil tomatillos: place the rinsed tomatillos on a baking sheet under a broiler for 6–8 minutes, turning once, until charred in spots; or simmer in boiling water 4–5 minutes until softened. Allow to cool slightly.

In a blender or food processor, combine the cooked tomatillos, 1/4 cup cilantro leaves, 1/2 jalapeño (remove seeds for milder), 1 tbsp lime juice, 1 tsp orange juice, 1/2 tsp salt and 2 tbsp water. Pulse until you reach a slightly chunky to smooth salsa consistency. Taste and adjust salt or acidity. Chill briefly if desired.

Warm tortillas: heat a skillet over medium-high heat. Lightly brush each corn beet tortilla with 1/2 tsp butter or oil and warm 30–45 seconds per side until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.

If you prefer the cheese melted: place warm tortillas on the skillet, sprinkle 3/8 cup shredded cheese evenly across both tortillas (approx. 3 tbsp per tortilla), and cover with a lid for 30–45 seconds until cheese softens. Remove and keep warm.

Assemble tacos: divide the sliced steak between the two tortillas (about 5 oz steak total per taco order — roughly half of the cooked steak per taco). Add a portion of the sautéed portobello slices to each taco (about half the mushrooms on each).

Top each taco with a generous spoonful (about 1–2 tbsp) of the green citrus salsa, then sprinkle with the shredded cheese if not melted earlier. Finish with 1/2 tbsp chopped white onion and 1/2 tbsp chopped cilantro per taco. Serve with lime wedges on the side.

Plate with your chosen side (chips, small green salad, or fries).