Taco time

The other day, I felt like making tacos.  Not our usual Tex-Mex variety (which has gotten harder since I cut sour cream and cheese out of my diet), but Mexican-style carne asada tacos.  So I whipped these up.  I based them off of an excellent fajitas recipe I tried last year.

3/4 lb top sirloin steak [thinly sliced chuck is excellent]
2 tablespoons cooking oil
1 garlic clove, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika or hot chili powder
1/2 teaspoon black pepper
1/2 teaspoon salt
4-6 corn tortillas
1 lime, cut in thin wedges
1/2 an onion, chopped (optional)
1/2 cup cilantro, chopped
2 cups lettuce, sliced

Slice steak into thin strips.

In bowl, mix together a tablespoon of oil, garlic, spices, and salt.  Add beef strips and stir to coat.

Heat the second tablespoon of oil in a skillet over medium heat.  Add the beef strips and cook for 3-4 minutes, until they just barely lose their pink color.  Remove the beef and leave the juices in the pan; reduce them until they start to thicken, another 4-5 minutes.  Mix the gravy in with the beef strips.

Heat the tortillas in a skillet (or microwave).  Fill them with the meat, and squeeze a lime wedge over it.  Top with onions, cilantro, and lettuce.  Serve with the remaining lime wedges.

These really hit the spot on a warm afternoon.  I don't eat raw onions myself, which is why I list them as optional, but you'll notice that neither the lime nor the cilantro is optional.  The interplay of those two flavors with the spices in the meat is what gives life to these tacos; be sure not to skimp on either.

Enjoy with your favorite cerveza and a friend.