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Steak Soft Tacos Recipe

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This recipe for Steak Soft Tacos, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Friday, August 1, 2008


1 flank steak (about 1 1/2 pounds), sliced thin (see photos)
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon coriander
3/4 teaspoon table salt
4 cloves garlic , minced
4 scallions , green parts cut into 1-inch lengths, white parts cut in half lengthwise
1 - 2 jalapeno chiles , minced
4 teaspoons vegetable oil
1/2 cup tomato sauce (canned)
1/2 cup water
2 teaspoons brown sugar
1 tablespoon 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 chiles and toss to combine. (Steak mixture can be refrigerated for up to 2 hours.)

2. Heat 2 teaspoons oil in large skillet over high heat until just smoking. Add half of steak mixture and cook, turning slices 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 wooden spoon. Meanwhile, use slotted spoon to transfer browned steak mixture to cutting board, leaving accumulated juices in bowl. Chop steak into rough 1-inch pieces.

4. Add reserved juices 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.

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Notes: Test Kitchen Discoveries

Use rich-tasting, economical flank steak. Make sure to slice it thin against the grain, otherwise the fibrous meat will be very tough. And we strongly recommend cooking it only to rare or medium rare; it toughens and loses flavor if cooked to medium or beyond.
Slice the steaks before cooking and essentially “stir-fry” the meat. It’s hard to sear a full steak indoors, but it’s easy to quickly cook the sliced steak in a couple of batches in a large skillet. Make sure that the skillet is smoking hot before adding the steak to guarantee that it cooks as quickly as possible. If the pan isn’t heated sufficiently, the meat will steam and turn rubbery.
Most recipes marinate the meat, but we found it best to coat the steak in spices and then make a simple sauce in the same pan in which the steaks cooked. The residual bits left behind by the steak will add valuable flavor to the sauce.

To make cutting the steak easier, place the whole flank in the freezer for 20 minutes to firm up. Serve these soft tacos with shredded cheese, lettuce, sour cream, pickled jalapeños, and lots of hot sauce or salsa verde

I got this recipe from www.cookscountry.com




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