Oaxacan Tacos Recipes
OAXACAN TACOS
These are traditional Mexican tacos. I've had the recipe for quite a while and it was originally found at allrecipes.com These are similar to soft tacos. Posted for Zaar World Tour 05
Provided by Amis227
Categories Steak
Time 1h
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat.
- Fry the steak strips, stirring constantly, until browned on the outside and cooked to personal taste, but not too firm; no more than 5 minutes.
- Season with salt and pepper. Remove to a plate and keep warm.
- Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible.
- Set aside, and keep warm.
- Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.
Nutrition Facts : Calories 503.3, Fat 30.6, SaturatedFat 10, Cholesterol 98.7, Sodium 94.7, Carbohydrate 26.3, Fiber 4.3, Sugar 1.7, Protein 31.5
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- Cut half of the jalapeño into thin slices and reserve for serving. Remove and discard the seeds and ribs from the other half, then finely chop. Put the chopped jalapeño in a bowl with the avocado, cilantro, the juice of half a lime and a pinch of salt. Mash and mix until chunky, then taste and add more lime juice and salt to taste.
- Combine the beans and salsa verde in a small saucepan. Set over medium heat. Once they begin bubbling, smash a quarter of the beans to thicken the mixture slightly and reduce the heat to low to keep warm. Unroll the rope of Oaxacan cheese and tear into 16 even pieces (each about 2 inches long).
- To make a taco, heat a cast-iron or nonstick skillet over medium-high heat. Put 2 cheese pieces next to each other and let sit until the bottom is dark golden brown and the top almost fully melted, 2 to 3 minutes. Place a tortilla over the cheese and press down to stick. Carefully flip the cheesy tortilla and let sit until the center of the cheese just melts, about 1 minute. Transfer to a plate and top with a spoonful of the beans, guacamole, a few radish and jalapeño slices, and some cilantro sprigs. Drizzle with more salsa verde and serve immediately. You can make up to 4 at a time, depending on the size of your skillet.
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