Kerry Simon's Addictive Soft Steak Tacos (Fajitas)
Recipe: #17766
March 06, 2015
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Beef, Steak, Southwest, Budget-Friendly, Quick Meals, Cinco de Mayo, Entertaining, Father's Day, Game/Sports Day, July 4th, Labor Day, Spicy more
"Much quicker than you would think to prepare and absolutely delicious. If you like fajitas or steak tacos these are for you Kerry Simon is the chef of the Hard Rock Cafe in Las Vegas, recipe from an interview in esquire. Not nearly as complicated or time consuming as the list of ingredients looks at first and the salsa, crema and guac can be made a couple of hours ahead. I have used the lime crema for years on chili before I ever tried this recipe for tacos;"
Ingredients
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- FOR SPICE MIXTURE
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- FOR SALSA
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- FOR GUACAMOLE
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- FOR LIME CREMA
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Nutritional
- Serving Size: 1 (927.9 g)
- Calories 1447.4
- Total Fat - 86.6 g
- Saturated Fat - 28.2 g
- Cholesterol - 233.2 mg
- Sodium - 3346.4 mg
- Total Carbohydrate - 99.5 g
- Dietary Fiber - 19 g
- Sugars - 20.1 g
- Protein - 73.7 g
- Calcium - 388.5 mg
- Iron - 11.2 mg
- Vitamin C - 70.5 mg
- Thiamin - 0.9 mg
Step by Step Method
TO MAKE THE TACOS
Step 1
Combine spice-mixture ingredients and toss with steak to coat. Set aside. Preheat oven to 300 degrees. Warm tortillas on cookie sheet in oven. Heat two large sauté pans to medium-high. When pans are hot, add oil to each pan followed by 1/2 the seasoned meat. Spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly. Cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring. After 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle.
TO MAKE SALSA
Step 2
Rub jalapeño, onion, and tomatoes lightly with oil and roast in large sauté pan on medium-high, turning frequently until lightly charred all over. Set aside to cool. When cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky. Transfer to bowl, add cilantro and lime juice, cover, and refrigerate. (For a milder salsa, use only half the jalapeño).
TO MAKE GUACAMOLE
Step 3
Lightly crush avocados with fork until almost smooth but still a little chunky. Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.
TO MAKE CREMA
Step 4
Whisk 2 cups sour cream together with the juice of 2 fresh limes.
TO SERVE
Step 5
Spread 1/2 tbsp guacamole on each warmed tortilla, followed by a large pinch of cabbage. Distribute meat evenly and fold tortillas up end to end. Serve immediately on a large platter with the salsa, crema, guacamole.
Tips & Variations
No special items needed.