I made this tonight for the third time and it was delicious, and quick to make. I made some guacamole and a black bean salsa on the side and we were happy campers tonight!
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.
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- 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
- 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.
- Divide steak and onion mixture evenly down center of each tortilla. Top each taco with 1 tablespoon salsa; roll up.
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