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Traditional Taqueria Tacos again; the quick way; Pascal’s style.
Details
Ingredients
- 3 pounds flank steak
- 1 white onion, chopped
- 1/2 cup chopped fresh cilantro
- 1 Jalapeno Pepper
- 1 Tsp of Chili power
- 1 Tsp of ground Cumin> [!NOTE]
- Salt* Pepper
- 1 lime, juiced
- 12+ small corn flour tortillas (about 10 cm diameter)
Method
- Chop the onions, the jalapenos and the cilantro, add the juice of 1 lime; mix well.
- Take the meat out of the bag, then slice is small strips (about 1cm by 1 cm)
- Place a pan over low heat, and heat up the tortillas; you can also do this in the oven (a few mn or so on warm)
- Place a skillet over medium-high heat, a dash of olive oil, add the pieces of meat. Add the chili powder and the cumin. Cook, always stirring until the meat is cooks to your taste (about 5 mn).
- Now build your tacos, on each plate (this will make about 12 tortillas), lay a couple of tortillas, add some meat, then add the mixture of onions, jalapenos and lime.
Note: Margo does not take cilantro and lime. Nan all but lime. Some add salsa on top of it, but I do not find it necessary.
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 10 mn |
| Cooking Time | 15 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |