Whether you like your tacos sweet, savory, or spicy, this Taco showdown had it all! Here are three different Taco recipes using the same secret ingredient, but unique flavors and textures, courtesy of our expert guest cooks Bill, Eddie, and Matt.
Note: We loved seeing what these cooks could do within one hour. But of course, you don't have to rush your Tacos at home! Take the time to prep your ingredients, marinate the meat, and above all enjoy the process.
To start, marinate the skirt steak in a mixture of pineapple juice, soy sauce, and water for at least 30 minutes to allow the flavors to really sink in. Once the steak is marinated, get your grill nice and hot. Char the veggies and cook the steak to medium-rare, about 4-5 minutes per side, depending on thickness (always check the internal temperature!). Let the steak rest for a few minutes before slicing it thinly against the grain.
Next, heat up your tortillas and melt some butter. Season the butter with The Best Garlic Jalapeño rub for an extra kick of flavor and spread it over the tortillas.
Now, let's assemble the tacos. Add the grilled steak, and top with slices of fresh peaches (the secret ingredient!), guacamole (seasoned with more of that garlic-jalapeño rub), a dollop of sour cream, Kosmo’s Peppers Please salsa, and grilled onions. The combination of sweet peaches, savory steak, and spicy salsa is unbeatable.
This one starts with a zesty marinade made from olive oil, lime juice, soy sauce, pineapple juice, onions, and fresh cilantro. Let the steak soak up this flavorful mix for at least 30 minutes to ensure the meat is tender and flavorful.
While the steak marinates, you can get started on the salsa. Char the peaches (the secret ingredient!) and green bell pepper over an open flame or grill, then chop them up and blend with some onions and Tomatillo Salsa to create a vibrant and smoky sauce.
Only one thing left: cook the steak over medium-high heat until medium-rare, about 4-5 minutes per side. Let it rest before slicing it thinly. Warm your tortillas and brush them with molten butter for an extra layer of richness. To assemble, add the sliced steak, a spoonful of the charred peach and bell pepper salsa, and a sprinkle of Oaxaca cheese.
For the last Taco recipe, the skirt steak is marinated in a brisket mop sauce cut with pineapple juice, and seasoned generously with DPCC rub. Let the meat absorb the flavors for at least 30 minutes before grilling. Get your grill hot and cook the steak to medium-rare, which will take about 4-5 minutes per side. Let it rest before slicing into thin, juicy strips.
Warm your tortillas and start assembling. Place the sliced steak on the tortillas, followed by finely chopped onions, juicy peach slices (the secret ingredient!), and a handful of fresh cilantro. These tacos are simple, but the ingredients really speak for themselves.
And, if you're feeling generous, why not try all three recipes at once? With the right prep, you could have them ready in an hour or less. What's your favorite way to make tacos? Let us know on any of our platforms.
Catch you on the next recipe!
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