How to make Matamoros
This Taco will make your mouth water, with two golden corn tortillas, stuffed with juicy sirloin, avocado and sprinkled with fresh cheese. If you want to prepare this dish at home, then you can follow the below recipe that we have modified for your convenience. Before preparing this dish, you should arrange the required ingredients that you need during the preparation.
Matamoros from Taco Palenque features grilled sirloin meat, cheese, and avocados as its main ingredients. Besides this, the dish also features a few other ingredients that you need to keep handy during the preparation.
- 1 Tbs. kosher salt
- 1 tsp. paprika powder
- 1 tsp. garlic powder
- 1 tsp. coarsely ground black pepper
- 1 tsp. dried thyme
- 2 pound sirloin steak, about 1 inch thick
- 12 corn tortillas,
- ½ cup grated cheddar cheese
- 12 ounces Mexican cheese
- Sour cream
- 2 cups shredded lettuce
- Avocado sliced
Method of Preparation
- To begin with the recipe, combine the salt, paprika, garlic, pepper, and thyme in a small bowl and blend all the ingredients well. Then sprinkle both sides of the steak with the dry rub and then rub it in. Now you can leave the meat to sit for half an hour at room temperature.
- To cook on a charcoal grill, you need to light the charcoal in a chimney starter. Add the hot coals into the grill so that the coals are placed to one side. Put the grill grate on the grill. When you notice grey ash on the coals, you can hold your hand 1 to 2 inches above the grate for 2 seconds, set the meat directly above the coals to sear it until dark grill marks form, which will take you about 3 minutes per side.
- When the steak is nicely marked by the hot grill on both sides, remove from the coals and cover the grill so that it can cook indirectly. Remove the steak from the grill when it’s slightly firm to the touch and register 130° to 135°F on an instant-read thermometer for medium rare, or 140° to 145°F for medium rare.
- Let the steak rest on a cutting board for about 5 minutes before carving.
- Then trim the fat from the steak and slice the meat on the diagonal into thin strips.
- To assemble the tacos, warm corn tortillas. Then put a spoonful of sirloin meat on it, sprinkle grated cheddar cheese and Mexican cheese on it. Top with lettuce leaves, sour cream, and sliced avocados.
- Serve hot and fresh to enjoy the dish.
Note: You can also heat one area of a gas grill on high and another on low and then set the meat on the grates on the high side and sear it until dark grill marks form, which will take you about 3 minutes per side.
There are 260 calories in 1 serving of Sirloin Taco from Taco Palenque; most of the calories come from carbohydrates and fat. Let us discuss all the nutrients that we get from 1 serving of Sirloin Taco from Taco Palenque.
- Serving Size (g): 1 taco (140g)
- Calories: 340
- Fat cal(g): 150
- Fat (g): 17
- Saturated fat: 7
- Trans fat(g): 0
- Cholesterol (mg): 25
- Sodium (mg): 410
- Carbs (g): 23
- Fiber (g): 4
- Sugar (g): 0
- Prot (g): 19
- Vit A %: 4%
- Vit C %: 4%
- Iron %: 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts Source: www.tacopalenque.com
Since I'm from the area where Taco Palenque originated, I seriously probably have had Taco Palenque food close to a hundred times in my life. I was surprised that I hadn't reviewed any in San Antonio. For this Taco Palenque, I definitely noticed a few differences in the menu, compared to the ones in Laredo. Didn't matter much, as the food tastes the same. My only negative feedback about Taco Palenque is that their food is overpriced, compared to other Mexican Restaurants. However, I would say the food at Taco Palenque is solid! I actually use Taco Palenque as a measuring standard for other Mexican restaurants: if the food is better than Taco Palenque that place is great, if not then it's mediocre and not worth my time. Now to get to the food here, the Piratas are delicious. Three simple ingredients in a taco that work marvelously together: beans, fajita, and cheese. Usually one pirata fills me up, unless I'm really starving. The other types of tacos are also solid, from the Matamoros to Casero. My favorite item at Taco Palenque are the Panchos. I can't really explain it, but their cheese, beans, fajita, and avocado (and green salsa) just do the trick for me each time, especially at night. Overall would recommend Taco Palenque to anyone near the area.
Las Vegas, NV
First to Review
I love this place! The avocado salsa is delicious.
I usually get the taco plate with ground beef and man I am never dissatisfied. The chips and queso...bomb! There is a taco called the matamoros...man getchu one of them too. The guacamole....outta sight! Praise God! I gotta have my Taco Palenque fix once a week. It's just that good.
Classic Taco P. This location is smaller than others and can get quite packed, but they still are quick to provide service. The salsa bar is awesome just like all their locations. My favorites are the taco caseros and the Matamoros tacos with flour tortillas. The portions are huge. Honestly my wife and I can share one combo because they are so big. Several tacos have two tortillas so you can actually make one taco into two and with the toppings from the salsa bar you are not short on food. It's a valley classic. You can't go wrong here.
Location: 5 Cleanliness: 3 Food: 4 Prices: 4 Ambience: 3 Restrooms: 2 Building appearance: 4 Taco Palenque is a favorite with locals. They offer burritos, tacos, enchiladas, quesadillas, "panchos", a variety of Mexican homestyle cooking (like the carne guisada, menudo and chile rellenos), as well as fajitas, Tampiqueña steak, and more. They have reasonable prices in a almost fast food environment. Taco Palenque is family friendly and has a number of booths or tables in an open floor plan. The salsa bar is excellent serving several different salsas and garnishes for your food such as shredded cabbage, jalapeños toreados, grilled onions, limes, cilantro, etc. Go by the chip counter and serve yourself chips and your favorite salsa. My son got the #3 combo: Matamoros tacos, a drink and a bowl of fideos (angel hair pasta in a tomatoey broth). Your choice of freshly made corn or flour tortillas. In my opinion the corn are much better. (Northern Mexico tends to prefer flour, but Central and Southern Mexico uses corn almost exclusively). The tacos were well stacked and with two tortillas each, he split the contents and formed four substantial and easier to handle tacos. I chose my usual carne guisada (like stewed beef, served with sides of beans and rice). I added some salsa for a kick and loved it. Families can order fajita platters to share. So going out as a family doesn't have to leave you broke. Order and pay up front, and your meal will be brought to the table. Ours took longer than I thought it would, but they were busy, and I just ate more chips and salsa... not like I was suffering during the wait! 😀 There are the typical TV's on the wall, but thankfully the volume was turned down to allow conversation. The bathroom needed a little attention. I would return, but would try to arrive in other than peak hours as it's a popular place and tends to get crowded.
The Most Popular Queries
What kind of meat is used to make Mexican tacos?
Ans: The Mexican tacos are made around the central region in Mexico City, Hidalgo, and Guerrero most often and they are usually made with a combination of beef and pork or beef and sheep. The meat mixture is usually seasoned heavily with different spices and chillies.
Latest News of Taco Palenque
Taco Palenque brings back Carne Guisada Plate and Taco for a limited time
Taco Palenque is bringing back two most popular dishes; Carne Guisada Plate and Carne Guisada Taco for a limited period of time. The chain has announced this news on their official Facebook Page.
The post is as follows:
Feast your eyes on our Carne Guisada Plate & Taco!
Swing by and try them out, before they go away!
Available at your favorite Taco Palenque location for a limited time.