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Classic Mexican Steak Tacos (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Few foods bring me as much joy as a good taco. Simple, cheap, versatile and oh, so tasty, a good taco is one of the staples that can nurse me through a time-pressured lunch and keep a smile on my face all day long.
Tacos can be made with beef, chicken or pork. They can be made with tripe, tongue, neck, head meat, and even, yes, even with brains, for those with a streak of culinary bravado.
This recipe will help you deliver delicious steak tacos that will put smiles on the faces of your family or guests.
1 pound top sirloin steak, cut into thin strips
10-12 corn tortillas - 6-inch
1 small onion, diced
4 fresh jalapeño peppers, seeded and chopped
6 limes, cut into wedges
2 cups fresh cilantro, chopped
Favorite taco sauce
Salt and pepper to taste
If possible, grill the steak to medium rare, and slice it into thin strips. Squeeze juice from two limes onto meat and season with salt and pepper.
If you can't grill the steak, then heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until meat is brown on the outside and cooked medium rare, about 5 minutes. Season with salt and pepper.
Place tortillas on a plate, top with steak strips, squeeze a dash of lime, add onion, and cilantro. Top with your favorite taco sauce, wrap and eat.
Makes 10-12 tacos.
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