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Tacos Morongo




Source of Recipe


Ajo Al's


List of Ingredients




1 lb. tri-tip steak, peeled and cubed
8 soft corn tortillas
5 oz. sour cream
8 oz. Monterey Jack cheese, shredded
4 tomatoes, core removed
1-1/2 medium onions, quartered
7 jalapeños, destemmed, but whole
1/2 lemon, juiced
2 oz. green chiles, chopped
1 bunch green onions, sliced
1 bunch cilantro, finely chopped
2 avocados, peeled, pitted and diced
Seasoned salt to taste
Barbecue mesquite powder to taste
Salt and pepper to taste
Tabasco sauce to taste
Granulated garlic to taste

Recipe



Place steak, seasoned salt and barbecue mesquite powder in a sealable sandwich bag; shake, then refrigerate 2 hours.

Place jalapeños, 1 onion and 3 tomatoes with water in a soup pot; cover with water, then boil 15 to 20 minutes. Drain almost all the liquid from the pot, then place mixture in a blender. Add salt and granulated garlic; blend until liquefied. Refrigerate 1 hour.

Finely chop remaining one-half onion. Combine onion and cilantro; refrigerate until ready to use.

Chop remaining tomato, then combine with avocado, 4 oz. green onion, green chiles, 1/4 oz. to 1/2 oz. granulated garlic and salt. Pour lemon juice over the mixture, then add Tabasco to taste. Add 3 to 4 Tbsp. sour cream; stir to combine, then refrigerate until ready to use.

Grill marinated steak on a hot grill for approximately 4 to 6 minutes.

Warm tortillas on a clean, dry grill. Lay open-faced on a plate. Place 2 to 3 Tbsp. meat onto each tortilla. Top with avocado mixture, cheese and cilantro mixture; fold. Serve jalapeño mixture on the side.