After watching Rick Bayless cooking tutorials on Craftsy hubby and I made his tortillas. Oh my were they ever good! I ate my tacos with the tortillas made pliable by steaming in the microwave whereas hubby did a quick fry (so barely crisp and still pliable).
We LOVE this recipe for steak tacos but these are the changes I made to the recipe (original recipe listed below)
1) we use corn toritillas
2) we follow all the measurements for 1/2 flank (the dry rub)
3) I double the sauce
4) and this is key: I cook down the sauce until it is thick and syrupy and then add the flank to just glaze it.
1 flank steak (about 1.5 lbs) sliced thin
1 T. chili powder
1.5 tsp. Cumin
1 tsp. coriander
¾ tsp. salt
4 scallions, green parts cut into 1 inch lengths, white parts cut in half lengthwise
1-2 jalapeno chiles, minced
4 tsp. veg. oil
½ cup canned tomato sauce
½ cup water
2 tsp. brown sugar
1 tsp. lime juice
12 (8 inch) flour tortillas, warmed
1. Place sliced steak in large bowl and sprinkle evenly with chili powder, cumin, coriander, and salt. Add garlic, scallions, and chile and toss to combine. Steak mixture can be refrigerated for up to 2 hours.
2. Heat 2 tsp. oil in large skillet over high heat until just smoking. Add half of steak mixture and cook, turning slice once, until just browned, about 1 minute per side. Transfer to bowl. Repeat with remaining oil and steak and transfer to bowl.
3. Off heat, add tomato sauce, water, brown sugar, and lime juice to skillet, scraping up any browned bits with a wooden spoon. Meanwhile, used slotted spoon to transfer browned steak mixture to cutting board, leaving accumulated juice in bowl. Chop steak into rough 1-inch pieces.
4. Add reserved juice to skillet and cook until reduced by half, about 6 to 10 minutes over medium heat. Return steak to skillet and cook until meat is glazed and just cooked through, about 2 minutes. Divide among tortillas. Serve
Source: June/July 2006, Cook’s Country
We LOVE this recipe for steak tacos but these are the changes I made to the recipe (original recipe listed below)
1) we use corn toritillas
2) we follow all the measurements for 1/2 flank (the dry rub)
3) I double the sauce
4) and this is key: I cook down the sauce until it is thick and syrupy and then add the flank to just glaze it.
1 flank steak (about 1.5 lbs) sliced thin
1 T. chili powder
1.5 tsp. Cumin
1 tsp. coriander
¾ tsp. salt
4 scallions, green parts cut into 1 inch lengths, white parts cut in half lengthwise
1-2 jalapeno chiles, minced
4 tsp. veg. oil
½ cup canned tomato sauce
½ cup water
2 tsp. brown sugar
1 tsp. lime juice
12 (8 inch) flour tortillas, warmed
1. Place sliced steak in large bowl and sprinkle evenly with chili powder, cumin, coriander, and salt. Add garlic, scallions, and chile and toss to combine. Steak mixture can be refrigerated for up to 2 hours.
2. Heat 2 tsp. oil in large skillet over high heat until just smoking. Add half of steak mixture and cook, turning slice once, until just browned, about 1 minute per side. Transfer to bowl. Repeat with remaining oil and steak and transfer to bowl.
3. Off heat, add tomato sauce, water, brown sugar, and lime juice to skillet, scraping up any browned bits with a wooden spoon. Meanwhile, used slotted spoon to transfer browned steak mixture to cutting board, leaving accumulated juice in bowl. Chop steak into rough 1-inch pieces.
4. Add reserved juice to skillet and cook until reduced by half, about 6 to 10 minutes over medium heat. Return steak to skillet and cook until meat is glazed and just cooked through, about 2 minutes. Divide among tortillas. Serve
Source: June/July 2006, Cook’s Country
