*Disclosure: I received a product to sample from Book Blends. All thoughts and opinions are my own.
Today, I’m sharing the second of 3 posts sponsored by Book Blends.
Last month, I shared my recipe for Chocolate Pumpkin Protein Muffins, featuring Game of Scones, a black onyx cocoa powder inspired by the book series, Game of Thrones.
Today’s recipe features Where the Mild Zings are, a mild chili powder inspired by the classic children’s book, Where the Wild Things Are.
For the recipe, I decided to remake my steak tacos, or as I call them, honeymoon tacos and the mild chili powder was exactly what this recipe remake needed!
So, back 14+ years ago, Hubs and I went to Mexico for our Honeymoon. In the town where we were staying, kind off the beaten path, was this little roadside taco stand called “Tacos el Yaqui” and they sold the absolute best tacos!
After we returned, I was determined to recreate those tacos. It took years, but I finally found cilantro-lime tacos and was thrilled, because they were exactly what I was hoping for!
But as things do, this recipe has evolved over the years, and while I pull up that recipe often, I no longer make it the way I blogged it all those years ago.
I now omit the cilantro because, after trying and trying, I realized that I just do not like cilantro! I’ve also swapped out those sloppier beans for refried to make a taco that is slightly less messy to eat!
The biggest change of all is that this is now a freezer marinade. You read that correctly...I buy meat at the store, divide it into freezer bags, pour the marinade on and toss them into the freezer until I’m ready for them! The meat starts to marinate as it freezes, then continues to marinate as it thaws, making perfectly marinated meat by the time the steaks are ready to grill!
This recipe is on a regular rotation at my house, we eat these tacos at least once a month (sometimes twice) during grilling season! Give them a try and you’re sure to see why!
Grilled Steak Tacos (Honeymoon Tacos)
1 ½ - 2 pounds sirloin or flank steak
3 tablespoons olive oil
2 tablespoons lime juice
1 garlic clove, minced
2 tsp honey or sugar
½ tsp cumin
1 ½ tsp chili powder
½ tsp sea salt
½ tsp black pepper
½ cup water
Monterey Jack Cheese, freshly shredded
1 (15 oz) can refried beans beans, heated
Place the steak in a zipper bag. Add all of the marinade ingredients, flipping the bag to coat the steak. Refrigerate and marinate overnight or place directly in the freezer (thaw meat before cooking. Meat will continue to marinate while the meat thaws).
Grill the steak 6-10 minutes per side to desired doneness.
Once cooked, let the steak rest for 5 minutes, then thinly slice.
Meanwhile, set a skillet over medium heat. Place a tortilla in the skillet and cover with shredded Monterey jack cheese. Cook for 2-3 minutes or until the cheese is melted and the tortilla is lightly browned. Repeat for the remaining tortillas.
Top each tortilla with steak slices, a scoop of beans, a dollop of guacamole, lettuce, and salsa. Serve hot.