Tuesday, July 19, 2016

Steak Tacos with Smoked Tomatillo Salsa

What is the difference between a taco and a fajita? Is there really a difference? Greg said the thing that sets a fajita apart from a taco is the addition of peppers and onions, and a Google search said that fajitas are typically made with grilled skirt steak, peppers, and onions. I used peppers and onions, but no grilling was involved. I do not know if this recipe is for tacos or fajitas (I am going to call them tacos, though), but I do know that it was a delicious meal. The tomatillo salsa was so good, and I recommend the (small) extra effort of making it rather than buying jarred salsa. It is smoky and flavorful, and it has just the right amount of kick to it. Check back next week for another taco recipe! Enjoy.

Steak Tacos with Smoked Tomatillo Salsa

 3 tomatillos, husks removed and cut into halves
2 cloves garlic, peeled
1/2 small jalapeno pepper, seeds removed and sliced in 1/4" slices
1 7-ounce can chipotle pepper in Adobo sauce, divided
1 small green bell, sliced
1 small yellow bell, sliced
1 small red bell, sliced
1/2 small red onion, sliced
3 Tbsp. of Olive oil, divided
salt and pepper
pinch of sugar
3/4 pound flank steak 
Flour tortillas, soft taco size
Greek yogurt or sour cream (optional) 
Sliced avocado (optional)
1/2 lime (optional)

Make the tomatillo salsa first. Put a nonstick skillet over medium-high heat.  Place the tomatillos, skin side down, in the skillet, and add in the garlic and jalapeno pepper. Let it cook for about 7 minutes, or until the tomatillos are softened completely through. Then remove from heat and sprinkle with salt and pepper. Transfer contents of skillet to the bowl of a food processor. Add in 1 of the chipotle peppers from the can and 1 Tbsp. of water. Pulse until a salsa is formed. Put in a bowl and set aside. Add the remaining contents of the chipotle peppers to the food processor. Pulse until smooth. Put the steak on a large plate and brush all sides of the meat with a thin layer of the chipotle sauce. Let sit until ready to use.

Preheat oven to 200 degrees. Arrange the tortillas on a baking sheet and brush each side lightly with olive oil and sprinkle one side with a touch of sea salt. 

In a large, nonstick pan, heat 2 Tbsp. of olive oil over medium high heat. Add in the peppers and onions, a dash of salt and the 1/8 tsp. of sugar. Cook, stirring frequently, until peppers and onions are cooked through. Transfer to a bowl or plate and cover with foil. Wipe pan out and place back over medium high heat with the last tablespoon of olive oil.

Place the tortillas in the oven.

Add the meat to the skillet. For medium, cook on one side for 4 - 5 minutes, then flip and cook for an additional 4 - 5 minutes. Remove meat and place on a cutting board. Let sit 5 minutes before cutting. If you want a little more kick in the meat, once it is cut, place back in skillet and set over low heat with a little extra sauce for about 1 minute. 

Assemble your tacos. Remove warm tortillas from the oven. Place about 1.5 - 2 ounces of steak, peppers, onions, smoky tomatillo salsa, Greek yogurt, avocado, and a squeeze of lime into each and serve!

Recipe Adapted from: Annie's Eats, originally from Mexican Everyday by Rick Bayless

Recipe make approximately 3 - 4 servings.