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Tacos de Bistec con Chiles Torreados (Seared Steak Tacos with Blistered Serranos and Browned Onions)

Yield 6 servings (serving size: 2 tacos)
In Mexico, the taco is the cultural equivalent of our sandwich--the daily bread with a little something delicious inside. We've used flank steak here since it's readily avaliable, but the author also likes to use cecina, tosajo, or butterflied skirt steak from a Mexican market, or thinly cut round tip (minute, or breakfast, steak) from an American market.


  • 2 1/2 teaspoons vegetable oil or bacon drippings, divided
  • 3 cups (1/4-inch-thick) sliced onion, separated into rings (1 medium)
  • 6 small serrano chiles, quartered lengthwise
  • 3/4 teaspoon salt, divided
  • 1 1/2 tablespoons fresh lime juice
  • 1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
  • 12 warm corn tortillas
  • 3/4 cup bottled green salsa

Nutrition Information

  • calories 284
  • caloriesfromfat 30 %
  • fat 9.4 g
  • satfat 2.9 g
  • monofat 3.1 g
  • polyfat 2 g
  • protein 19.4 g
  • carbohydrate 31.4 g
  • fiber 4.3 g
  • cholesterol 38 mg
  • iron 2.5 mg
  • sodium 608 mg
  • calcium 113 mg

How to Make It

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and chiles; saute 6 minutes. Sprinkle onion mixture with 1/4 teaspoon salt; stir in lime juice. Remove onion mixture from pan. Add 3/4 teaspoon oil to pan. Sprinkle steak with 1/2 teaspoon salt. Place half of steak in a single layer in pan; cook 2 minutes on each side. Repeat procedure with 3/4 teaspoon oil and remaining steak.

  2. Divide steak and onion mixture evenly down center of each tortilla. Top each taco with 1 tablespoon salsa; roll up.