Happy Cinco de Mayo! It’s time to make a pitcher of margaritas, a bowl of guacamole, some Mexican rice, and your favorite taco recipe. Mine happens to be a recipe I found on epicurious some years back. The original title was Spicy Steak Tacos, but since I prefer my husband hot and my food mild, I toned it down just a bit. If you prefer it spicier, by all means double the jalapeño or cayenne. As I’ve adapted it, the recipe is still a wonderful blend of Mexican flavors for those who enjoy eating this kind of food and still being able to feel their lips and tongues.
Pour yourself a margarita and enjoy!
- 2 tbl. olive oil
- 1 large red onion, sliced
- 1 red bell pepper, sliced
- 1 lb. flank or skirt steak, cut into 1/4″ thick, long narrow strips
- 3/4 cup frozen whole kernel corn, cooked, drained
- 1 jalapeño chili, minced with seeds or 1/4 tsp. cayenne pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- Salt & freshly ground pepper
- 3 to 4 tbl. minced fresh cilantro
- Corn or flour tortillas
- Grated cheddar or Mexican blend cheese
- Chopped fresh tomatoes
- Diced avocados
- Sour cream
Heat oil in heavy large skillet or wok over medium heat. Add onion and bell pepper and sauté until tender, about 10 minutes. Transfer to plate. Add steak to skillet and stir until no longer pink, about one minutes. Return onion and pepper to skillet. Add corn, jalapeño, cumin and chili powder and stir until heated through. Season with salt and pepper. Remove from heat and mix in cilantro.
Serve with accompaniments so that everyone can assemble tacos to their liking.
Source: Slightly adapted from epicurious.com