Prep Time: 5 minutes + 4 hours
Cook Time: 6 minutes
Total Time: 11 minutes + 4 hours
Yields: 4 (2 tacos per serving)
1 lb Carne Picada Beef
¼ cup Lime Juice (3-4 limes)
¼ cup Tipton Grove Orange Juice
½ cup Medeiros Olive Oil
56 Garlic Cloves, minced
1 small Jalapeño, seeds removed and finely chopped
1 tsp Marcum Chili Powder
1 tsp Marcum Ground Cumin
1 tbsp Chopped Cilantro
Marcum Salt and Ground Black Pepper, to taste
1 tbsp Medeiros Vegetable Oil
8 (6”) Tio Santi Corn or Flour Tortillas
1
Combine first nine ingredients in a large zipper bag. Marinate carne picada for at least 4 hours.
2
Remove Carne Picada from bag and discard marinade.
3
Heat a large skillet over medium high heat and add oil. Cook Carne Picada for about 5-6 minutes, season with a pinch of salt and pepper.
4
Heat tortillas using microwave, a warm oven or a dry skillet.
5
Assemble tacos starting with Carne Picada and followed with your favorite toppings.
Ingredients
1 lb Carne Picada Beef
¼ cup Lime Juice (3-4 limes)
¼ cup Tipton Grove Orange Juice
½ cup Medeiros Olive Oil
56 Garlic Cloves, minced
1 small Jalapeño, seeds removed and finely chopped
1 tsp Marcum Chili Powder
1 tsp Marcum Ground Cumin
1 tbsp Chopped Cilantro
Marcum Salt and Ground Black Pepper, to taste
1 tbsp Medeiros Vegetable Oil
8 (6”) Tio Santi Corn or Flour Tortillas