We made Mexican Tacos a while back,as served in Mexico.This method is from my Hispanic DIL Bianca,she is a GREAT cook!
Ingredients
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Meat.....
Chuck steak,can use 7 bone chuck roast,carne asada or London Broil.Chicken may be used instead
Salsa.......
1 tomato
1 jalepano pepper,use 1 teaspoon,more or less to taste,a teaspoon isnt hot,the amt. I show on tray,thats HOT.I used 1 teaspoon and its mild salsa.
Handful of Cilantro
3 large green onions,use about half the chives (the green part) and discard rest of chives,50/50 onion and chives
Tortillas....
Either white corn or flour,we are using corn
Salt,pepper,grated chedder cheese
Plates and tinfoil
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Salsa.....Tomato,Jalepano pepper,cilantro and green onion
Chop up ingredients....
Toss in bowl,sprinkle salt and pepper,put into refer for now.If you made Salsa before you know you can add a little lime juice if you like,we didnt this time.
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Corn tortillas....
Wrap in tinfoil however many you are making,put in oven at 140 degrees,along with your serving plates.Important plates are warm or use paper plates,a cold plate sucks heat out of tacos and a cold taco isnt so good
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Trim your chuck steak.Note we used a lot because we are freezing for future use
Meat cut into strips and small chunks.Oil pan lightly,cook at high heat until well cooked and almost dry.You dont want wet tacos leaking on you when you eat.
Sprinkle with a little garlic salt and pepper to taste as it cooks.Salt really brings out flavor with chuck steak,and a little goes a long way.
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Ready to assemble with hot meat and tortillas and heated plates
Add cheese....
Add meat....
Add Salsa....
Fold over and serve,this is one folded and 2 awaiting folding.If you like you can add a few drops of hot sauce,I like just a hint of that.....
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Thats it! Thats about enough Salsa for about 6 tacos.
Spuds
