Beef and Chorizo Parrillada
Servings: 24 tacos
Ingredients
- 1 lb High River Angus® skirt steak sliced in thin steaks
- 1-12 oz bottle Mexican beer I like Pacifico, Sol or Montejo
- 1 teaspoon salt
- 1 sausage link Smoky Ridge™ Yo Amigo Sausage the package comes with 5 links
- 1 medium white onion chopped
- 1 ½ bell peppers in several colors
- 1 tablespoon olive or canola oil
- 1 teaspoon garlic salt
- Black pepper to taste
- 1 bag of 24 tortillas taqueras*
- Salsa of your choice. Try my red salsa green salsa, or avocado salsa
- 10 key limes optional
Instructions
- Place the Angus beef in a bowl, pour in the beer and salt. Cover and refrigerate for 1 hour.
- Remove the chorizo casing and chop into small pieces. Set aside.
- Finely chop onion and bell peppers.
- Warm up oil in a big pan and sauté the onion until soft, approx 2 minutes. Add bell peppers, cook for 5 more minutes.
- Cook chopped chorizo on a cast iron grill pan for 5 minutes or until cooked. Transfer chorizo to the vegetables and mix well. Set aside.
- Grill Angus beef, depending on thickness it can take approx 2-3 minutes per side. Chop cooked beef and add to the chorizo-vegetable mix. Add garlic salt and pepper. Cook for 2 more minutes.
- Serve in tacos with salsa and a squeeze of lime juice, if you like.
Notes
*if you would like to serve your tacos with two tortillas, which is traditional in Mexico, get an extra package
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