Are you ready for the big game? Today’s post is all about fun foods for the big game. Whether it’s football, baseball, hockey or basketball, this authentic steak enchilada tacos recipe will surely wow your game day crowd.
I had my first taste of authentic mexican-style tacos years ago when I met my husband. As a food fanatic I thought I knew everything about mexican food but boy was I wrong. Truthfully, you haven’t had true mexican food until you have had authentic mexican-style tacos. I can hardly eat tacos any other way.
This authentic steak enchilada tacos recipe is the perfect way to kick off your love affair with authentic mexican tacos and they are the perfect game-time food. Traditionally they are served in groups of three and all the fixings are piled on to serve so there’s no need to assemble tacos as you eat them. You can quickly plate up your three tacos, grab a nice cold beer and curl up on the couch for the big game.
The recipe begins with homemade red enchilada sauce. Once you’ve prepped the sauce you will find that you have more than what you need for the authentic steak enchilada taco recipe. This is not a problem at all. The red enchilada sauce can be kept in your refrigerator and used for future recipes such as burritos, traditional enchiladas or even as a topping for a Tex-Mex burger.
Ready to get started on the authentic steak enchilada tacos recipe? Let’s go.
Authentic Steak Enchilada Tacos Recipe
- 1 tablespoon olive oil
- 2 1/2 tablespoons chili powder
- 3 tablespoons flour
- 1 15 ounce can of tomato sauce
- 1 1/2 cups beef broth
- 1 teaspoon garlic powder
- 1 teaspoons onion powder
- 1/4 teaspoon salt
- 1 teaspoons cumin
- Thin sliced steak
- 1 pack of corn tortillas
- 1 white onion
- 1 bunch of cliantro
- 2 limes
- Pinch of salt
- Avocado for garnish optional
- In a large sauce pan, heat oil over medium heat. Add chili powder and flour whisking constantly to combine. Mixture will be a thick paste-like (roux) and will be deep red in color. Add in about 1/4 cup of the tomato sauce whisking until the roux has dissolved (very important to whisk while adding tomato sauce - whisk until smooth). Once the roux is smooth, add remaining tomato sauce and beef broth. Whisk to combine. Add in onion powder, garlic powder and cumin and stir to combine. Bring to a boil, reduce heat and simmer for 15 minutes or until slightly thickened - stirring occasionally. While enchilada sauce is simmering, cook steak in frying pan by drizzling pan with olive oil and cooking steak. Try to get a slight char on the steak. Once steak is cooked, ladle 3 spoonfuls of enchilada sauce over steak and cook over medium heat for 5 minutes. Remove from heat. Prepare corn tortillas by lightly warming in a skillet until warm. Finely chop white onion and cilantro and use to garnish tacos (to taste) as shown in the picture. Authentic mexican tacos are spritzed with lime and finished with a small pinch of salt before serving. Add avocado for garnish is using.
What’s a big game without a bunch of tasty foods? Why not check out some of the tasty nibbles prepared by my fabulous foodie friends and start preparing your big game menu today?
This article was written by food blogger Linda Arceo for Giggles, Gobbles and Gulps.
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