Instead of a fried shell, crunchy tortilla chips mingle in a base of crisp, sturdy romaine. Try leftover mild, crumbly queso fresco in Mexican egg scrambles, burritos, or stuffed poblano peppers.
I was looking forward to this based on the picture. But it turned out to be very bland. I tried to perk up the flavor by coating the meat (I used a small sirloin instead of flank as I had to use it up) with a taco rub and grilling it. it was better than I imagine just the plain meat would have been. I made the rest of the meal as written, but added some jicama and grilled corn left over from another meal.None of it really helped with the overall flavor. I won't make this again. As a side note, the photo showed some rice, but I could find no reference to it in the recipe. Is it not possible to at least note the side dish as a "Serve with"?
We really prefer to grill our flank steak, so I quickly seared on both sides in the pan then transferred to the grill to finish cooking while I made the beans. My only other substitute was to use crumbled feta for the queso. In the magazine, this dish was prepared along side Cilantro and Almond Pilaf Rice which was a great companion. We omitted the chips and didn't miss them a bit. Will make again.