I really love tasty, quick cooking meals for weeknights, and this recipe is just that. I'm a big fan of tacos, enchiladas, anything with a Mexican flair. I found this in my Bon Appétit cookbook. You may have noticed that a lot of the recipes I've made lately have originated from Bon Appétit. Here's my explanation - I got their cookbook that is 750 pages of great recipes that all have been published in the Bon Appétit magazine. It's great, and almost every recipe sounds good to me. Get yourself a copy!
This one was extremely quick and easy. You can have it all finished and on the table in under 20 minutes. I usually add a few things and make a few tweaks to the recipes I find, but this one had everything that sounded good in a taco. Steak? Check. Onion? Check. Bell Pepper? Check. Corn? Check. So here it is just as I found it and just as delicious as can be.
Spicy Steak And Corn Soft Tacos
(from Bon Appétit magazine)
2 Tbsp. olive oil
1 medium red onion, sliced
1 red bell pepper, sliced
1/2 pound top sirloin, flank, or skirt steak, cut into 1/4-inch-thick, long narrow strips
3/4 cup frozen corn kernels, cooked according to package directions, drained
1 jalapeno chile, stemmed, minced with seeds
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 and 1/2 Tbsp. minced fresh cilantro
Corn or flour tortillas
Grated cheddar cheese
Chopped fresh tomatoes
1. Heat oil in heavy large skillet over medium heat. Add onion and bell pepper; sauté until soft, about 10 minutes. Transfer to plate. Add steak to same skillet and sauté until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeno, cumin, and chili powder; stir until heated through. Season to taste with salt and pepper. Remove from heat and mix in cilantro. Transfer steak mixture to bowl. Cover loosely with aluminum foil to keep warm.
2. Cook tortillas directly over gas flame or electric burner until just beginning to char in spots, about 30 seconds per side. Transfer to napkin-lined basket. Serve hot tortillas, steak mixture, cheese, tomatoes, and sour cream separately, so tacos can be assembled at table.