Epic Steak Tacos Caribe with Pineapple Salsa, Guacamole, and Caribbean Queso Fundido
Steak tacos in a Caribbean marinade with SO much flavor, then grilled and served up in tacos with Pineapple Salsa, Guacamole, and Caribbean Queso Fundido.
Ingredients
For the Epic Steak Marinade
- juice of 1 lemon
- juice of 1 lime
- juice of 1 orange
- 1 tsp Worcestershire sauce
- ½ tsp kosher salt
- 2 Tbs El Yucateco® Caribbean Habanero sauce
- 2 large cloves garlic
- 2 Tbs chopped cilantro
- 2 Tbs chopped parsley
- 1 bunch green onion, thinly sliced white and green parts
- 1-1/2 tsp ground cinnamon
- ½ tsp allspice
- 1 tsp dried thyme
- 1 tsp cumin
- ½ tsp fresh cracked pepper
- 1 cup grape or cherry tomatoes, halved
For the Pineapple Salsa
- 1 large tomato, seeded and chopped
- ½ cup diced red onion
- juice of half a lime
- 4 oz pineapple tidbits, drained
- pinch kosher salt
For the Guacamole
- 2 ripe avocados, mashed
- ¼ cup chopped cilantro
- juice of a lime, or half a lime if large and juicy
- pinch kosher salt
For the Caribbean Queso Fundido
- 2 Tbs unsalted butter
- 2 Tbs all-purpose flour
- 1 12 oz beer (see Notes)
- 8 oz shredded Monterey jack cheese
- 1 Tbs El Yucateco® Caribbean Habanero sauce
For the tacos
- 1 lb steaks (see Notes)
- 1 head Romaine lettuce, cut into fine shreds
- yellow corn tortillas
- cooking spray
Instructions
- In a bowl, combine the ingredients for the marinade. Add the steaks, cover, and refrigerate overnight.
- In a small bowl, combine the ingredients for the Pineapple Salsa. In a separate bowl, mash together the ingredients for the Guacamole.
- Heat a small, nonstick skillet over high heat. Spray corn tortillas with cooking spray and toast both sides in the skillet. Set aside.
- Heat the grill to screaming high heat. Grill the steaks, 2 to 3 minutes per side depending on thickness, to medium rare. Remove from the grill and set to rest 5 minutes.
- While steaks are resting, prepare the Caribbean Queso Fundido: heat the butter and flour in a medium saucepan over medium-high heat, whisking until smooth. Allow to cook 1 minute to make a roux. Add the beer and heat to a simmer. Whisk in the cheese and El Yucateco® Caribbean Habanero sauce until smooth. Remove from the heat.
- Slice the steak in THIN slices against the grain.
- To assemble the tacos, layer in each corn tortilla: Guacamole, shredded Romaine lettuce, steak, Pineapple Salsa, and Caribbean Queso Fundido. Yields: 4 servings.
Notes
I have used NY strip, rib-eye, and Top Sirloin steaks to make this recipe, and all worked well. Flank steak would be another great option. Whichever cut of steak you choose, just remember to slice against the grain and THIN because when eating a taco, you don't want to be battling chewy steak.
This marinade is phenomenal. As in spectacular. So good, that any steak, marinated, grilled, and served with a side of fresh guacamole alone would be epic.
For the beer, I usually go to a stout for cheese sauces like this, but for this recipe that would have overpowered everything else going on here. Instead, I used a hefeweizen and it was perfect with great flavor but not too much like a stout would have been. So, I recommend a medium-bodied beer for this recipe like a hefeweizen or IPA.
Nutrition
Calories: 991kcal (50%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!