Spicy steak and corn soft tacos
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | medium | Red onion; sliced |
| 1 | Red bell pepper; sliced | |
| ½ | pounds | Round; flank or skirt |
| ; steak, cut into | ||
| ; 1/4-inch-thick, | ||
| ; longnarrow strips | ||
| ¾ | cup | Frozen whole kernel corn; cooked according to |
| ; packagedirections, | ||
| ; drained | ||
| 1 | Jalapeño chili; minced with seeds | |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Chili powder |
| Salt and freshly ground pepper | ||
| 1½ | tablespoon | Minced fresh cilantro |
| Corn or flour tortillas | ||
| Grated cheddar cheese | ||
| Chopped fresh tomatoes | ||
| Sour cream | ||
Directions
Heat oil in heavy large skillet over medium heat. Add onion and bell pepper and saute until tender, about 10 minutes. Transfer to plate. Add steak to skillet and stir until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeño, cumin and chili powder and stir until heated through. Season with salt and freshly ground pepper.
Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl and keep warm.
Cook tortillas over gas flame or electric burner until they just begin to color. Transfer to napkin-lined basket.
Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately, so diners can assemble tacos at the table.
2 servings; can be doubled or tripled.
Bon Appetit April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.