Try easy KERRY SIMON'S ADDICTIVE SOFT STEAK TACOS (FAJITAS) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
3 1?2 lbs skirt steaks, cut against the grain into strips (a little smaller than your little finger) 20 (4 inch) flour tortillas 1?2 cup canola oil 1 large napa cabbage, cleaned, cut into thin strips, and tossed with the juice of 2 limes (also called Chinese) FOR SPICE MIXTURE 2 teaspoons dried chipotle powder 2 tablespoons garlic powder 2 tablespoons paprika 2 tablespoons cumin 3 teaspoons kosher salt, kosher FOR SALSA 1 jalapeno pepper 1 red onion, sliced 1/4-inch thick 4 plum tomatoes 2 ounces canola oil 1 teaspoon kosher salt, kosher 1?2 bunch cilantro, roughly chopped 3 limes, juice of, fresh FOR GUACAMOLE 6 ripe Hass avocadoes, halved, pits removed, flesh scooped out and placed in large bowl with the juice of 4 limes 4 plum tomatoes, small diced (about 2 cups) 1 red onion, minced, about 1 cup 1 bunch fresh cilantro, roughly chopped 2 teaspoons kosher salt, kosher FOR LIME CREMA 2 cups sour cream 2 fresh limes
DIRECTIONS
To make tacos: Combine spice-mixture ingredients and toss with steak to coat. Set aside. Preheat oven to 300 degrees. Warm tortillas on cookie sheet in oven. Heat two large saut pans to medium-high. When pans are hot, add oil to each pan followed by 1/2 the seasoned meat. Spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly. Cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring. After 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle. To make salsa: Rub jalapeo, onion, and tomatoes lightly with oil and roast in large saut pan on medium-high, turning frequently until lightly charred all over. Set aside to cool. When cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky. Transfer to bowl, add cilantro and lime juice, cover, and refrigerate. (For a milder salsa, use only half the jalapeo). To make guacamole: Lightly crush avocados with fork until almost smooth but still a little chunky. Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate. To make lime crema: Whisk 2 cups sour cream together with the juice of 2 fresh limes. To serve: Spread 1/2 tbsp guacamole on each warmed tortilla, followed by a large pinch of cabbage. Distribute meat evenly and fold tortillas up end to end. Serve immediately on a large platter with the salsa, crema, guacamole.
by: MarraMamba
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