Hey there, outdoor cooking enthusiasts! Ready to take your griddle game up a notch with a taco recipe that’s as bold in flavor as it is fun to make? Pull up a chair, grab your apron, and let’s dive into the smoky, savory world of Blackstone Tacos Borrachos.
Blackstone Tacos Borrachos
Tacos Borrachos—literally “drunken tacos”—are a celebration of simple ingredients and bold, beer-infused flavor. This version uses flank steak marinated with beer, aromatics, and a bright squeeze of lime, then cooked quickly on a hot griddle for a charred, juicy result. The technique is straightforward, yet the combination of the marinade, the sear from the Blackstone griddle, and fresh garnishes produces a memorable taco night that’s easy to replicate for a family dinner or a backyard gathering.
What makes this recipe so approachable is its reliance on a few quality ingredients rather than complicated steps. With a short marinating period and a quick cook time, you get deep flavor without a long, involved process. Read on for the shopping list, step-by-step instructions, tips, and answers to common questions to help you make excellent tacos every time.
Recipe Shopping List
No fancy store run required—just pick up these basics and you’ll be ready to marinate, sear, and assemble. Quantities are provided in the recipe card below.
- Flank steak
- Onion
- Garlic
- Cilantro
- Beer (your favorite light ale or lager)
- Spanglish Asadero All-Purpose Rub (or your preferred Mexican-style rub)
- Lime
- Avocado oil (or another high-heat oil)
- Corn tortillas
How To Make This Recipe
Below is an overview of the process. For best results, follow the ingredient measurements and full instructions in the recipe card just after these steps.
- Marinate – Place the flank steak, chopped onion, garlic, cilantro, and beer in a large resealable bag or container. Refrigerate and marinate for about 4 hours so the flavors penetrate the meat.
- Preheat – Heat your griddle over high heat until it’s very hot. A properly preheated griddle will give the meat a great sear.
- Prep – Remove the steak from the marinade, drain and pat it completely dry, then slice thinly against the grain. Season with the rub and squeeze fresh lime over the slices.
- Cook – Add avocado oil to the hot griddle, let it heat, then spread the steak in a thin layer. Let it brown on one side before stirring; finish until there’s no visible pink. Heat tortillas on the griddle while the meat finishes.
- Assemble & Enjoy – Load warmed corn tortillas with the steak and top with diced onions, chopped cilantro, crumbled cotija, and your favorite hot sauce.
Recipe FAQ
A light, mild beer works best because it adds subtle malt and grain notes without overpowering the meat. A blonde ale, light lager, or a Mexican-style lager (for example, a light lager like Corona or Modelo) are excellent choices. Avoid very hoppy or strong craft IPAs, which can dominate the marinade.
Yes. The tacos are best right after cooking, but the cooked meat reheats well. If you need to prepare ahead, marinate the steak up to the suggested 4 hours, cook it, then store the meat chilled and reheat gently before serving.
Store leftover meat in an airtight container or a sealed freezer bag in the refrigerator for up to 3–4 days. Reheat in a skillet on the stove over medium heat until warm, or use short bursts in the microwave. Reheat tortillas separately on the griddle or wrapped in a damp towel in the microwave for a few seconds to keep them pliable.
Pin this recipe for later
Blackstone Tacos Borrachos
Marinate flank steak in beer with aromatics, then slice and sear quickly on a hot griddle for juicy, flavorful tacos. Serve with fresh onions, cilantro, cotija, and hot sauce.
Ingredients
- 2 pounds flank steak
- 1 onion, chopped
- 3 cloves garlic, chopped
- ¼ cup chopped cilantro
- 12 ounces beer
- 2 tablespoons Spanglish Asadero All-Purpose Rub (or your favorite Mexican rub)
- 1 lime, juiced
- 2 tablespoons avocado oil
- 24 corn tortillas
Garnish
- Finely diced onions
- Chopped cilantro
- 6 ounces Cotija cheese, crumbled
- Hot sauce
Instructions
- In a large resealable bag or container, combine the flank steak, chopped onion, chopped garlic, chopped cilantro, and beer. Seal and refrigerate for about 4 hours to let the flavors infuse the meat.
- Preheat your griddle or skillet over high heat so it is very hot before cooking.
- Remove the steak from the marinade and drain off excess liquid. Pat the steak dry with paper towels to ensure a good sear.
- Slice the steak thinly against the grain into narrow strips—aim for slices just shy of shaved for tender bites.
- Season the sliced steak all over with the Spanglish Asadero rub (or your preferred seasoning) and squeeze the juice of one lime over the meat.
- Pour the avocado oil onto the hot griddle and let it heat until shimmering. Add the seasoned steak in a single thin layer and allow it to brown on one side before stirring. Continue to cook, stirring occasionally, until no pink remains.
- While the meat finishes, warm the corn tortillas directly on the griddle until pliable and slightly charred.
- Assemble tacos by placing the steak on warmed tortillas and topping with diced onions, cilantro, crumbled Cotija cheese, and your favorite hot sauce. Serve immediately.
Nutrition Information (per serving)
Calories: 687 • Total Fat: 28g • Saturated Fat: 11g • Unsaturated Fat: 14g • Cholesterol: 148mg • Sodium: 530mg • Carbohydrates: 50g • Fiber: 7g • Sugar: 3g • Protein: 54g
Nutrition data provided here is only an estimate.
More Recipes Like This
- Combining crispy tortillas with savory toppings, Blackstone Mexican Pizzas are a fun and flavorful option.
- Try Grilled Mexican Street Corn for a smoky, spice-forward side dish perfect for the griddle.
- For a refreshing drink to pair with tacos, consider a bright and fruity Blackberry Margarita.
- Serve the tacos with a hearty Homemade Bean Dip for an easy appetizer at your next gathering.
- For another sizzling entree, try Blackstone Chicken Fajitas with bell peppers and onions.
- If you like crispy handhelds, Traeger Carnitas Taquitos offer tender meat wrapped in crunchy tortillas.
- Finish the meal with sweet Homemade Churros rolled in cinnamon sugar.
- Make your own Taco Seasoning to control the spice level and salt for other Mexican-style dishes.
- Add bright, tangy flavor with Pickled Red Onions that complement tacos, sandwiches, and salads.
- Start the day with savory Chorizo Breakfast Tacos when you want a spicy, satisfying breakfast option.