Spicy steak and corn soft tacos

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 medium Red onion; sliced
1 Red bell pepper; sliced
½ pounds Round; flank or skirt
; steak, cut into
; 1/4-inch-thick,
; longnarrow strips
¾ cup Frozen whole kernel corn; cooked according to
; packagedirections,
; drained
1 Jalapeño chili; minced with seeds
½ teaspoon Ground cumin
½ teaspoon Chili powder
Salt and freshly ground pepper
1½ tablespoon Minced fresh cilantro
Corn or flour tortillas
Grated cheddar cheese
Chopped fresh tomatoes
Sour cream

Directions

Heat oil in heavy large skillet over medium heat. Add onion and bell pepper and saute until tender, about 10 minutes. Transfer to plate. Add steak to skillet and stir until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeño, cumin and chili powder and stir until heated through. Season with salt and freshly ground pepper.

Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl and keep warm.

Cook tortillas over gas flame or electric burner until they just begin to color. Transfer to napkin-lined basket.

Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately, so diners can assemble tacos at the table.

2 servings; can be doubled or tripled.

Bon Appetit April 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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