“I wish I was full of tacos instead of emotions.”
-Anonymous
Good Morning and hello from your favorite snarky blogger, me. I’m doing something a little different so be prepared because we’re getting into some recipes. Don’t worry, there isn’t some long story here, just a DISCLAIMER. I don’t actually use measurements for my spices. Whaaat. Yeah, I’m Latina, we don’t do that shit. We eyeball it, like grandma does.
The Most Beautiful Tacos
For 2 people; yields about four tacos per taco lover
No, I don’t know what the calorie count is. Just enjoy the food.
Get You Some:
- Flank Steak or even Stir Fry Strips (I used the latter for this one because budgets)
- White Corn Tortillas (PUT THE EL PASO SHELLS DOWN KAREN)
- Salt
- Pepper
- Garlic Powder
- Cumin
- Chili Powder
- Cayenne Powder
- Goya Adobo w/pepper (Look, I grew up on Goya and they told the CEO to stop supporting trash so we’re good again)
- Paprika
- Oil (I don’t care what kind you use)
- Butter
Take your sliced steak and toss it into a large bowl with a tad bit of olive oil. Do not be afraid to dump your seasonings in. If you like a little extra heat, dump in some extra Cayenne. I personally like to taste my food and not cry through it. Season your slices, mix it in, and set them aside for now.
We typically make yellow rice with this meal and I highly recommend Par Excellence Yellow Rice with Saffron. It’s as simple as tossing it in a rice cooker and letting it go.
On a medium-high heat, butter your pan you’ll be searing your slices in. Do not add them in until the butter is practically melted.
While you’re doing this, your kitchen second in command, either your husband, wife, girlfriend, boyfriend, friend, whoever (make them work for it) should be getting started on these taco shells.
This is super important y’all so pay attention. Using a small or medium pan, toss some salt down BEFORE you put in your frying oil. That’s right homies, we’re lightly frying these tortillas just like my mother, grandmother, and everyone else in my family does.
Make sure that heat is on high and put in your first tortilla. Flip it after about ten-twenty seconds. If you like them a little crispier, leave them on a bit longer. Have a plate with a paper towel on it nearby and set the tortilla down to let it degrease some. Fold it the second it’s on the plate and continue until you have as many taco shells as you need.
Back to the meat. Go ahead and put that steak in while the First Mate is making the taco shells. The key here is to not overcook. These should be thin slices and cook fairly quickly. Thankfully, you were smart and let them sit in the seasonings and oil for a bit to soak up that goodness.
It shouldn’t take more than twenty minutes total to cook all the slices. Set them aside on a plate and get whatever taco toppings your heart desires. Typically this gets us about four tacos each, but this is also a two person recipe so double it if you’re cooking for a crowd. Or bring in a food truck.
If you want to mix it up, try making Tostadas with yellow corn tortillas. Prepare the tortillas the same way, just don’t fold them (cause they won’t fold). Put down a layer of beans, then your meat, and pile it with whatever your other toppings are. Enjoy!
TravelinFoodies 