February 18, 2017
Lunch, Main Dish, Beef,
Steak, Vegetables, Swiss Chard, Mexican, Cinco de Mayo, Skillet, Stove Top, Make it from scratch more
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Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add fennel and onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook 5 minutes or until tender, stirring occasionally.
Cover; cook over low heat for 10 minutes or until the fennel mixture starts to brown,poon stirring occasionally. Uncover; cook 10 minutes until mixture is golden and carmelized. Remove from pan and keep warm.
Combine 1/4 teaspoon salt, 1/4 teaspoon black pepper, white pepper, coriander, and red pepper in a small bowl. Rub mixture evenly over the beef.
Wipe the skillet clean with a paper towel. Return skillet to medium-high heat. Lightly coat beef with cooking spray. Add to the skillet. Cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Thinly slice.
Combine Swiss chard and lemon juice, tossing to coat.
Working with one tortilla at a time, toast tortillas in a pan or over open flame until tender and blackened.
Arrange 1/4 cup chard mixture on the center of each tortilla. Top with about 1 ounce beef tenderloin and 2 tablespoons fennel mixture. Repeat with remaining tortillas. Top each with 1 teaspoon crema.
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