CARNE ASADA Street TACOS
1 lb. top sirloin steak, cut into small cubes or very thin slices
1-2 tsp. Kosher salt..........................................................1 tsp. black pepper
4-5 tsp. crushed or minced garlic...................................1-2 TB extra-virgin olive oil
about 20-24 small flour tortillas (you use 2 for each taco) or 10-12 larger ones
1/2 to 3/4 cup chopped white or yellow onion..............1/2 tsp. dried oregano
1/2 to 1 fresh jalapeno pepper (seeded and finely minced)
1/2 tsp. chili powder (I like chipotle or serrano chili powder)
2-3 fresh tomatoes, cut into cubes.................................1-2 avocados, chopped (optional)
a large handful of fresh cilantro, chopped
3-4 juiced fresh limes (or about 1/2 - 3/4 cup lime juice)
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Put the lime juice into a bowl, and whisk in the oregano and chili powder. Toss in the steak cubes and press down so that they're covered with the liquid. Marinate for about an hour (toss a few times during that hour, so everything gets well coated).
Heat the olive oil in a large skillet over medium-high heat. Fry the steak chunks & garlic, stirring constantly, until browned on the outside and cooked through – about 5 minutes. Season with salt and pepper.
Meanwhile, heat up the tortillas in the microwave. I put them between paper towels or waxed paper for about 3-4 minutes, or until they're nice & soft and hot.
Double-layer the smaller tortillas, if you're using them. And put some of the steak into each tortilla(s). Top with onion, jalapenos, tomatoes, avocados and cilantro. Enjoy!
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TANGY COLESLAW
3 cups shredded cabbage (green or a mix of green & purple)
~OR~ 1 package pre-cut coleslaw mix
1/2 cup finely chopped or thinly sliced white or yellow onion
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1/4 cup cider OR white vinegar
2 TB vegetable or extra-virgin olive oil
2 tsp. to 1 TB sugar (depends how “sharp” you like it)
1 tsp Kosher salt…..................……………….....………1/4 tsp pepper
dash of smoked paprika………………………………...1/4 tsp dry mustard powder
about 1/4 cup chopped fresh cilantro
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I use my food processor to shred the cabbage and chop or slice the onions; then put them into a large bowl.
In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, pepper, dry mustard and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.
If using pre-cut coleslaw mix, I whisk together all the dressing ingredients in the bottom of a big bowl. Then toss all the vegetables in there, until completely coated.