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CHIPOTLE LIME STEAK TACOS
I wanted to go to a Mexican Street festival. In DuBois, PA? Yeah, right. I didn’t even know what I wanted to eat. Something Mexican was all I knew. So, I went out to the garage and poked around in the freezer. I found a .80 lb package of thick chuck steaks. (I would rather have used sirloin, but I couldn’t find any. If you’d ever seen my freezer, it’s the kind where you open the door and jump back for your own safety. It’s crammed!) OK, so I found this small package of beef. I brought it inside and then went digging around in the refrigerator. I had some reconstituted lime juice (no fresh, ugh), lettuce, onions, jalapenos, tomatoes, and I was on a roll. Chili Lime Steak Tacos were born.
I’ve been meaning to buy a good taco press, but since I wouldn’t use it all that often, I haven’t done it. No hay problema! I figured out my own method to roll the taco shells, and it worked perfectly!! You want to cook the Corn Tortillas first. The steak can be cooked in the same pan.
INGREDIENTS:
1 lb Sirloin steak
2 TBSP canola oil + more for grilling
1 fresh lime (Better than reconstituted)
1 large clove garlic, minced
½ tsp Cumin
½ tsp Smoked Paprika
½ tsp Coriander
¼ tsp Chipotle chili pepper
Salt and Pepper
Optional: Bell Pepper, 2 Dashes Crushed Red Pepper and 1 tsp brown sugar
STEAK PREPARATION:
Place the steaks in a small baking dish. Drizzle the canola oil over the steaks, and then use a Cuisinart tenderizer to poke holes. (See it in the pictures). Any mallet will do if you don’t have a tenderizer. Sprinkle the seasonings, 2 TBSP lime juice, and garlic on top of meat. Cover and let marinate for a few hours.
Preheat the skillet over medium heat, and drizzle a bit of oil in the bottom. Cook the steaks about 4 minutes, flip, and cook the other side. Cut an end off and taste it to make sure you have enough heat. If not, add some extra Chipotle Chili Pepper now and continue cooking for a minute or so.
Slice and plate. You may want to add another squirt of lime juice when serving.
CORN TORTILLAS INGREDIENTS:
2 cups Masa Corn Flour (I used Instant)
1 ½ cups water
TORTILLA PREPARATION:
In a medium bowl, combine corn flour and water. Stir for 2 minutes until you form a soft dough. If it feels dry, add another tsp water.
Divide dough into equal portions (I made about 8 tortillas). Roll into balls. Take two sheets of Parchment paper and give the center of each a quick spray with cooking spray. Put dough in center, put the second piece of paper on top and flatten with palm of hand. Use a rolling pin to roll.
Now, here’s the magic part. Picking up such thin pieces of dough would be impossible. Peel the top sheet of paper off. Without pressing, lay it back on the dough. Flip it over and peel the other sheet of paper off. Leave that piece of parchment off. Take the dough along with the parchment paper to the stove and just dump it in the preheated frying pan. Worked like a charm every time!
Fry in hot pan for a minute or two on each side. You’ll see it beginning to brown when ready. Don’t overcook or you won’t be able to bend them in half for filling.
AT THE TABLE:
Salsa
Guacamole
Sour Cream
Shredded lettuce
Chopped onions
Jalapenos
Shredded cheese
Sliced Limes
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By Tika for CHEW WANNA EAT? © 2017
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