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Published: Jun 14, 2013 · Modified: Jul 31, 2022 by Nancy · This post may contain affiliate links · This blog generates income via ads

Michelada Marinated Steak Tacos

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Michelada Marinated Steak Tacos - a great drink makes a great marinade for these easy, crowd pleasing steak tacos.Baby, it's HOT outside! Well, at least it is here in So Cal,  and just in time for Father's Day, the unofficial start to the summer grilling season! And what better way to show Dad you love him than with these Michelada Marinated Steak Tacos? In case you've never had a Michelada (and if you haven't you have  totally been missing out!),  it's a drink that is popular throughout Mexico and Central America. A simple libation of  beer, lime juice, hot sauce - sometimes it's made with clamato juice, a dash of Worcestershire sauce and/or ....  well, you get the picture. And although  it's a pretty tasty drink on a hot day I  thought it would also make a pretty tasty marinade. Especially if you have some great hot sauce or (drumroll please!) a jar of Melissa's Red Savina Chile Mash! Last year, you might remember that I introduced you to Savina Peppers  with a recipe for Savina Habanero  Slaw - made with the  absolutely gorgeous shade savina peppers that  pack a "bit" of a punch - 577,000 on the Scoville scale to be exact - whooo eeee!! But this Red Savina Chile Mash is just the thing for livening up these Michelada Marinated Steak Tacos - and lest you think it is ONLY for chile heads, it isn't!

Michelada Marinated Steak Tacos - a great drink makes a great marinade for these easy, crowd pleasing steak tacos.

So why use a "chile mash" instead of just a jalapeno? Great question and one I asked myself. The answer is simple. The chile mash really distributes the heat evenly which if you think about it is very good thing  (and if you've ever bitten into something and gotten a chunk of a  particularly hot jalapeno, you know exactly what I am talkin' about!). For a marinade or a  cocktail, it's magic!

Michelada Marinated Steak Tacos - a great drink makes a great marinade for these easy, crowd pleasing steak tacos.

Oh, and if you're thinking that 577,000 on the Scoville scale is too tame, not to worry - Melissa's has got you covered with a Ghost Pepper Chile Mash which ranks at 1,000,000 on the Scoville scale. If your Dad is a chile head, this would make a terrific present - but if he isn't, these Michelada Marinated Steak Tacos would be a great way to tell him how much you love him and the perfect addition to your summertime grilling menu!

Michelada Marinated Steak Tacos - a great drink makes a great marinade for these easy, crowd pleasing steak tacos.

Michelada Marinated Steak Tacos

Michelada Marinated Steak Tacos - a great drink makes a great marinade for these easy, crowd pleasing steak tacos.
5 from 1 vote
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Cuisine: latin
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 tacos - 2 to 4 servings depending on appetite
Calories: 265kcal
Author: Nancy Buchanan

Ingredients

  • 2 lbs. skirt steak
  • 6 garlic cloves minced
  • 1 - 12 oz. bottle Mexican beer I used Corona but any lager will do!
  • ¼ cup canola oil
  • juice of 2 limes
  • 1 tsp. salt
  • ¼ - ½ tsp. Melissa's Red Savina Chile Mash or chili paste
  • 2 tsp. Worcestershire sauce
  • Tacos:
  • 8 - 10 fresh corn tortillas
  • 2 cups coleslaw mix
  • 4 red bell peppers or a mix of red, yellow and orange
  • 2 Mexican spring onions or 6 regular spring onions
  • 1 lime juiced
  • Tbsp. canola oil
  • Garnishes optional
  • limes
  • salsa
  • fresh cilantro
  • Mexican cheese blend
  • Mexican crema

Instructions

  • For the marinade combine the garlic, beer, chile mash, lime juice, salt, worcestershire sauce and canola oil in a large measuring cup (at least 2 cups). Stir to combine. Place steak in a shallow dish and pour marinade over. Cover with plastic wrap and refrigerate for 2 - 3 hours. (Or place marinade in a large ziploc bag with the meat and refrigerate).
  • While meat is marinating, slice the bell peppers lengthwise into ¼ inch slices. Cut the onions into ¼ inch slices. Set aside. Wrap the tortillas in foil and set aside.
  • Pre heat the grill to medium high heat. Remove the meat from the marinade and pat dry. Grill the meat for 3- 4 minutes per side until meat is cooked but still pink in the middle. Remove from the grill and let rest. Slice thinly.
  • Toss the peppers and the onions with the Tbsp. of canola oil. Add to a grill basket and cook on the grill over medium high heat until the peppers and onions are tender. Place tortillas on the grill to warm. Add the cooked peppers and onions to a bowl with the coleslaw mix and drizzle with 1 Tbsp. canola oil and the juice of the lime. Season with salt and pepper and toss to combine. Divide the pepper/coleslaw mixture among the tortillas and top with the steak. Garnish with salsa, additional lime juice, cheese, and/or Mexican crema!

Recipe Notes

I love these topped with a little lime juice, salsa and a drizzle of Mexican crema!

Nutrition

Calories: 265kcal | Carbohydrates: 6g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 332mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1920IU | Vitamin C: 86.2mg | Calcium: 28mg | Iron: 2.5mg
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Reader Interactions

Comments

  1. Priscilla | ShesCookin says

    June 14, 2013 at 11:26 am

    5 stars
    I'm a chile head but 1,000,000 on the Scoville scale has me running scared 🙂 The Red Savina mash in a marinade sounds perfect for summer grilling!

    Reply
    • Nancy says

      June 16, 2013 at 12:32 pm

      Me too Priscilla!!

      Reply
  2. Barbara | Creative Culinary says

    June 15, 2013 at 9:17 am

    When we first moved from NC to Denver, I was in the habit of picking out jalapenos from everything; I thought they ruined dishes with their extensive heat.

    Fast forward a few years (like 25) and I can eat them raw and LOVE adding heat to my dishes. Still; I never see myself going the Ghost Pepper route; wow that is some heat index!

    These look great; the type of dish I just love for summer evenings.

    Reply
    • Nancy says

      June 16, 2013 at 12:32 pm

      I'm with you Barb.. the ghost peppers are a bit hot for me... but I do love the savinas!!

      Reply

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Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

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