Friday Night Tacos
Anthropological evidence documents a taco meal which Hernan Cortés, the Spanish conquistador of Mexico, arranged for his captains. On a Friday night, maybe? The filling for this recipe is steak but I just had to be creative so I paired beef with Mexican chorizo and mushrooms. Got to have salsa, right? No. It’s Friday! So save time and just provide diced serrano or jalapeño chile for a spark.
Ingredients
Makes 4 servings
1 lb tender steak of your choice. I used New York sirloin in this recipe.
2 tablespoons olive oil
½ lb mexican chorizo
1 clove garlic sliced
1 small onion thinly sliced
½ lb sliced crimini mushrooms
⅓ cup of lager style beer for the, recipe the rest for the cook
½ cup cilantro roughly chopped
6 radishes thinly sliced
1 dozen tortillas
Chorizo
Not all Mexican chorizo is lean so cook it separately to remove the fat. Remove the sausage covering and fry the chorizo at medium heat for about 10 minutes. When cool enough to handle place the chorizo in a mesh strainer and press the chorizo with a paper towel to squeeze out the fat. Set the chorizo aside.
Preparation
In a 10 inch sauté pan, heat 1 tablespoon of olive oil to the smoking point and brown the meat, sprinkling salt and pepper as it cooks; remove and set aside. In the same pan, add 1 tablespoon of olive oil and sauté the onions 4 minutes or until soft. Add the garlic for 30 seconds and add the mushrooms and sauté them for 4-5 minutes. Add ⅓ cup of beer then salt and pepper to taste. Add the beef, chorizo and sauté 10 -12 minutes until you reduce the beer to half.
Plating
Warm tortillas on a comal or pancake griddle; set each tortilla flat on a plate and place about ⅓ cup of steak preparation. Sprinkle cilantro, radishes and minced serrano to taste. Fold and serve hot.
Notes
Accompany tacos with a side of white rice or refried beans and the beer of your choice.
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Uncle Hank, I made these tacos on Saturday instead of Friday..please forgive me. They were great! All the ribeye, filet, strip, and sirloin are long gone. I used Round Steak because I couldn’t figure out what to do with my freezer full of these style of steaks. I now have an amazing and tasty way to get rid of them.
Anyway, I made these for Susan and I and we both loved them. Put the kids to sleep and paired them with some Tecate..great Saturday night.
Thanks for the recipe. Next I am going to try the Chorizo and Eggs.
Take Care,
Brendan
Glad you enjoyed your tacos. Meat, chicken or fish, chile (or salsa) and tortillas for a simpler version. For tougher cuts of beef, cut it thin, marinate it, grill or pan fry, chop an put it between tortillas. You the “hombre”
Regards.