Steak (And Potatoes) Tacos
"I learned this recipe in the Moneterrey, Mexico kitchen of one of the most gracious ladies I ever met. She didn't speak a word of English and my Spanish was sketchey at best. Yet she still let me get in her way as she cooked. I learned the recipe without the potatoes, but having eaten steak & potato tacos before, I knew I could "authentically" stretch this dish by including them. In fact, I like the dish with the added potatoes so much, I have only prepared it once without the potatoes."
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
20-40 Tacos, depending if you stretch it.
ingredients
- 1 1⁄2 lbs flank steaks, Cut into 1/2 Inch Cubes (Brisket can be substituted)
- 2 tablespoons lard (cooking oil can be substituted)
- 1⁄2 teaspoon black pepper
- 1 medium bell pepper, Medium Dice
- 1 medium tomatoes, Freshly Pureed
- 2 -3 slices of thick sliced bacon (I have used as much as a 12 oz. package.)
- 1⁄4 cup of picked cilantro leaf
- 2 teaspoons salt
- 2 tablespoons vinegar, from jarred jalapeno peppers
- 4 chicken bouillon cubes
- 1 -3 lb peeled potato, Cut into 1/2 inch Cubes (optional)
- 40 soft tortillas (I prefer corn)
directions
- In a large pot (4 quarts or larger) on high heat combine the lard, your cubed steak, bacon and pepper. Sear your steak. Stir frequently to prevent the meat from burning.
- When meat is seared, reduce heat to medium high and add all ingredients, except the vinegar. If you are going to stretch the dish with potatoes, add them at this point and add the bouillon cubes when some of the fluid begins to cook out of your potatoes. This will make it easier for the bouillon cubes to dissolve.
- Stir constantly for about five minutes. **If adding potatoes, stir until your potatoes are cooked, and you are just beginning to make mashed potatoes.
- Add Vinegar and reduce heat somewhere between medium-low and low, stirring periodically. Reduce the fluid in the pot so your taco filling will not be too wet for your tortillas.
- Warm your tortillas and serve plain or with any (or all) of the following -- Mexican table cream, cilantro & onions, salsa. ** If you make this without the potatoes, you might consider using two tortillas per taco.
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Reviews
-
i love these thank you for posting and your right potatoes make the meal dee
RECIPE SUBMITTED BY
<p>At 19 years of age, I was the only child of any of my father's friends who was regularly invited to their gatherings. I was a fish out of water, but it felt good to be included. One New Year's Day everyone gathered for a day of football and food. I noticed two things that day. The women went on and on about how good the different dishes of food were that were brought into the party that day, and I noticed that all the food was cooked by men. It was at that party that I realized it was ok for men to cook. Within a month I was regularly taping cooking programs. (There was no food network way back then. In fact MTV played noting but music videos back then.) Too many years of being single left me with no one to cook for, that is until relatively recently. I am so glad to have had someone to cook for again. I now use RecipeZaar recipes to teach my teen-aged son how to cook.</p>
