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

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.

Yield: 6 servings (serving size: 2 tacos)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 30%
  • Fat: 9.4g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 2g
  • Protein: 19.4g
  • Carbohydrate: 31.4g
  • Fiber: 4.3g
  • Cholesterol: 38mg
  • Iron: 2.5mg
  • Sodium: 608mg
  • Calcium: 113mg


  • 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


  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.
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