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.
Recipe by Cooking Light December 2001
