Steak tacos topped with smoky corn salsa, pickled onions, and guacamole on a homemade corn tortilla.
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Steak Tacos From Scratch

Mouth watering marinated steak strips on top of authentic corn tortillas. Topped with smoky corn salsa, pickled red onions, creamy guacamole, chopped cilantro and fresh lime juice. All homemade. (gluten-free, dairy-free, soy-free, egg-free, nut-free, nightshade-free)
Prep Time1 hr 15 mins
Cook Time45 mins
Marinade Time6 hrs
Total Time2 hrs
Course: Main Course
Cuisine: Mexican
Servings: 6 servings

Ingredients

Marinated Sirloin Steak

  • 3 pounds sirloin steak
  • 1 Tbsp olive oil
  • 1 Tbsp honey
  • 1 lime, juice of
  • 1-1/2 tsp cumin
  • 1-1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano

Pickled Onions

  • 1 red onion, large, sliced thinly
  • 6 Tbsp apple cider vinegar
  • 1 Tbsp salt
  • 1 Tbsp sugar
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • water, boiling

Smoky Corn Salsa

  • 16 ounces corn
  • 1 Tbsp lard or other cooking fat
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp dried minced onion
  • 1/4 tsp pepper
  • salt, to taste

Chunky Guacamole

  • 3 avocados, ripe, cubed
  • 3 Tbsp red onion, minced
  • 3 cloves garlic, minced
  • 2 Tbsp cilantro, chopped
  • 1/4 lime, juice of
  • salt, to taste

Corn Tortillas

  • 3-1/2 cups masa harina
  • 1 cup + 1 Tbsp water
  • lard
  • salt

Taco Garnishes

  • 1 lime, sliced into wedges
  • 1 handfull cilantro, chopped

Instructions

Steps Which Must Be/May Be Done in Advance

  • Marinated Sirloin Steak: Add all ingredients for marinated sirloin steak, except the steak, to a large glass bowl or baking dish. Whisk to combine. Trim fat and bone off of steak. Nestle steak pieces into marinade, ensuring all surfaces of steak are coated. Cover dish with plastic wrap. Refrigerate for several hours, up to 24 hours for best results.
  • Pickled Onions: Add sliced onions to a glass jar along with apple cider vinegar, salt, sugar, pepper, and garlic powder. Pour in enough boiling water to fully cover the onions in the jar. Close lid tightly. Gently invert jar a few times to mix. Refrigerate for at least 1 hour.
  • Smoky Corn Salsa: Add all ingredients for smoky corn salsa, except salt, to a skillet over medium heat. Stir occasionally as corn cooks for 10 minutes. Add salt to taste, if needed. If making in advance, refrigerate until ready to eat, then reheat on stove over medium-low heat until hot.
  • Chunky Guacamole: add all ingredients for the guacamole, except salt, to a medium sized bowl. Using a spoon, gently stir to combine, taking care not to over-stir unless a smoother consistency is desired. Add salt to taste. Refrigerate until ready to eat.
  • Taco Garnishes: Set aside chopped limes and cilantro into serving cups/small bowls. Refrigerate until ready to eat.

Steps To Be Done Right Before Eating

  • Marinated Sirloin Steak: Remove steak from fridge. Drain off marinade. Grill steaks on outdoor grill or using a grill pan on the stove on medium-high heat.  Ensure grill/grill pan is hot before applying meat. Using a kitchen timer to keep track of time, turn or flip steaks every 90-120 seconds, depending on the thickness of your steaks, to achieve a classic criss-cross or "X" pattern on the meat on both sides and a medium done cook on the steak. Each steak should have two "cook times" on each side of the steak. When done, remove from heat. Cover with foil for 5 minutes to rest before slicing on an angle.
  • Corn Tortillas: Heat griddle or nonstick pan to 350-400 degrees Fahrenheit. By hand, mix masa harina and water in a bowl until a dough forms. Cover with a wet tea towel until ready to use. Pull off a ball of dough a little larger than the size of a golf ball for each tortilla. Roll in hands to create round balls. Line tortilla press with parchment paper for easy tortilla removal. Set a dough ball onto bottom of tortilla press and fold up the sides of the press, creating a classic tortilla shape. 
    When griddle is hot, add a marble-sized amount of lard where the tortilla will cook. Then place uncooked tortilla on top. Gently move/spin tortilla to cover roughly evenly with the lard. Then sprinkle lightly with salt. After a couple minutes, light brown spots will appear on the bottom of the tortillas. This indicates it's time to flip the tortillas. Again put a small amount of lard under the tortilla before it goes back on the griddle for the second side to cook for another couple of minutes. When the light brown patches start to show, remove the tortilla from the griddle. Cover with a damp tea towel until ready to eat. Repeat until all tortilla dough is used. Expect to make 15-16 tortillas.
  • Assemble tacos with a corn tortilla as the base, adding steak next, then pickled onions and corn salsa. Then a generous dollop of guacamole. Finishing with a sprinkle of fresh cilantro and a drizzle of lime juice.

Notes

Marinade meat for up to 24 hours.
If storing guacamole for any notable length of time (longer than an hour or so), press plastic wrap down onto the surface of the guacamole to minimize any contact of the food with air. This will prevent browning of the avocado.
Leftovers are tasty and last a few days in the refrigerator; except the pickled onions will keep much longer, a few weeks. Store each component separately, so the flavors/textures don't blend.
To reheat tortillas, wrap a tortilla loosely in a damp paper towel and microwave on high for (literally) a few seconds. Steak and corn salsa also reheat well in the microwave.
Leftovers make a slightly messy, but seriously satisfying lunch! Your coworkers will be jealous!