lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, June 1, 2009

Steak Tacos

This month’s MS Living had a great article on San Antonio as well as some fantastic recipes. I had leftover steak to use and I am always having trouble thinking of something to do with it. She had all sorts of great TexMex recipes, but I was most inspired to make my own hard shell tortillas. I bought a massive package of corn tortillas in order to make enchiladas with and I had frozen the leftovers. The best part is that I already had everything on hand for this meal. Even the avocado, since F has gone on an avocado strike as of late.

Steak Tacos

8 corn tortillas
Oil for frying

½ pound grilled steak, thinly sliced (I used leftover ribeye)
¼ onion, chopped
1 clove garlic, sliced
2 teaspoons fajita marinade
1 teaspoon oil

½ tomato, chopped
2 tablespoons shredded Colby Jack cheese
Lettuce, shredded
Guacamole (click for recipe)

Bring 1” of oil to 325 in a large saucepan. Microwave the corn tortillas in damp paper towels for 30 seconds. Using tongs, fold the tortilla into a half moon shape and fry one half for 1 to 2 minutes. Turn over and fry the other side for the same amount of time. Drain shells on a wire rack over a baking sheet.

Place the onion, garlic, steak and marinade in a small bowl. Toss to coat. Heat oil over medium-high heat in a medium skillet. Add steak mixture to the skillet and sauté to warm. Serve steak in taco shells with tomato, cheese, lettuce and guacamole.
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