Steak, Poblano, Mushroom Pancetta Tacos

Preparation / Recipe: 


Marinade ingredients:


  • 1/4 Cup Mild Olive Oil
  • 4 teaspoons pre-minced garlic (equals about 4 cloves)
  • 3 tablespoons lime juice
  • 1 teaspoon fleur de sal
  • 1/4 tsp. garlic salt
  • 1 teaspoon cumin
  • 1/2 teaspoon freshly ground black pepper



Taco Ingredients:


  • 2 Tablespoons Mild Olive Oil
  • About 1.5 Pounds Beef Flap Steak
  • 2 Poblano peppers (Remove all stems, seeds, core, any white/light colored flesh from the inside, then chop coarsely.
  • Pre-diced onions, about 4-5oz.
  • 8 oz mushrooms (I used baby bella (diced)
  • 3 teaspoons pre-minced garlic
  • 1/4 teaspoon cumin
  • 1/2 teaspoon fleur de sal
  • 1/4  black pepper
  • Pancetta (2/3 cup) -You can use more, this is all I had left at the time
  • White Corn Tortillas (Or tortillas of your choice)
  • Optional but suggested toppings:
  • Chopped Cilantro
  • Avocado
  • Cojita Crumbles or (cheese of your choice)
  • Lime Wedges
  • Salsa Verde
  • Cholula
  • Green onion thinly sliced
  • Sour Cream


Marinating the steak:


Combine all marinade ingredients in a large ziplock bag. Add the flank steak, tossing/massaging the bag to coat all the meat, close the bag and refrigerate for at least 45 minutes.

Cooking the tacos:

Remove steak from the refrigerator, allowing it to rest for about 20 minutes at room temperature, Heat skillet over medium-high heat. Remove steak from the marinade and disregard the marinade. and add the steak to the pan. Cook on each side for 4-5 minutes, turning only once until you are satisfied with the amount of crispiness. Transfer the steak to a separate plate, and let it rest for at least 15 minutes. Then slice into strips on the diagonal and season with additional garlic salt to your tastes. Reduce the heat to medium or medium low, carefully drain / wipe down the skillet with a paper towel, and cook the pancetta, BE CAREFUL, it will probably splatter oil everywhere, including at you.

Reduce heat to medium, Add the olive oil to the pan and add the poblano peppers and onions, saute for about 4-5 minutes until the onions are soft. Add the mushrooms and continue cooking about two to three minutes. Add the garlic, garlic salt, fleur de sal, cumin and black pepper and saute about two more minutes until the garlic is fragrant. Add more salt and pepper and garlic salt, as needed according to your taste. Pour the veggie mixture into a serving bowl.

Heat  the tortillas either in the pan or in the microwave.

Assemble the tacos and top however your little heart desires! Yassss.

You will also need: 

  • To "bring da muthafuggin' ruckus".
  • Cooking Tools: Kitchen sizzors to chop peppers and mushrooms
  • Skillet
  • Tongs
  • Serving Bowls for all your ingredients, or large plate/s or a big peice of parchment paper.
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