Surf and Turf Tacos
Mexican Lager Steak Marinade:
6 oz KosmosQ Brisket Mop
6 oz Mexican Lager (Tecate, Dos Equis, Corona, etc.)
½ lime sliced
1/2 bunch cilantro
½ Cup Mayonnaise
2 tablespoons ketchup
2 teaspoon white vinegar
1 teaspoon water
1 teaspoon sugar
½ teaspoon chili powder
1 teaspoon paprika ½ teaspoon cayenne pepper
1 teaspoon KosmosQ Texas Beef
Flap Steak or Skirt Steak
KosmosQ Cow Cover
Sliced Red Onion
Sliced Green Onion
1.Start by making the Steak Marinade, to do this put a sliced half lime and cilantro into a container or shaker and muddle them together, like you are making a fancy cocktail. This will help release the juice and oils into the marinade. Then add 6 oz KosmosQ Brisket Mop and 6 oz of Mexican Lager. Add your steak to the marinade and let marinate for 4 hours.
2.Mix all the ingredients for the Southwest Sauce into a container and mix them together and put them in the refrigerator until you are ready to build tacos.
3.When you are ready to start cooking then light the grill. After the charcoal was ready, have the charcoal about as far to the grilling surface as possible.
4.Remove your steak from the marinade and remove any excess liquid, apply a liberal amount of KosmosQ SPG and KosmosQ Cow Cover to both sides of the meat.
5.Sskewer the shrimp and then season them with KosmosQ SPG.
6.Once the grill is really hot put the steak on and cook it over direct coals to get a nice crust, the meat is thin, so it cooks fast. Cook it maybe 3 minutes per side flipping occasionally and not closing the lid. When the steak is done put it on the cutting board to rest while you cook the shrimp. Shrimp will also cook very fast so don’t walk away, when the shrimp is cooked perfectly pull them off the grill and put onto the cutting board.
7.Let all the meat rest about another 5 minutes then you are ready to slice and serve.
8.Throw the tortilla on the grill for a minute to let it get charred a little and warm up. Build your taco how you like and enjoy!