Wednesday, April 22, 2009

Taco Time

Mexican food is a definite staple in my diet. In fact, I'm pretty sure that if you did a chemical analysis, my body would be made up of water (well, maybe coffee?), corn from all those tortillas, rice and wine. (And I'd be scared to know which of those would be at the top of the ingredient list...) But I do eat Mexican food a lot. A LOT. Like today for lunch. These tacos used up some leftover steak and come together in a snap. You pretty much can't go wrong with tender meat folded into a cheesy corn tortilla and topped with cilantro and onions. These would make a fantastic quick supper too.

Steak Tacos
serves 2

Heat a medium skillet over medium heat. Chop up enough leftover steak to make one cup. Saute, in a bit of oil if the meat is very lean, until steak is just heated and a bit browned. Meanwhile heat some oil (1 t) in a non-stick skillet over medium heat. When hot, add a corn tortilla and cook for about 30 seconds, or until it begins to become the slightest bit crisp. Flip over and sprinkle on some grated cheese and 1/4 C meat. Carefully fold the tortilla in half and cook on each side for about 30 seconds or until just crisp and golden brown. Remove from heat and repeat with 3 more tortillas. Sprinkle on some chopped green onions and cilantro, and some hot jalapeno sauce....and EAT!!

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