By Brandy Summers Here's an awesome tacos recipe from Oaxacan, Mexico. Remember to wear gloves when you are working with fresh jalapeno peppers.
2 pounds top sirloin steak, cut into thin strips
Salt and pepper to taste
1/4 cup vegetable oil
18 (6-inch) corn tortillas
1 medium onion, diced
4 fresh jalapeno peppers, seeded and chopped
4 limes, cut into wedges
1 bunch fresh cilantro, chopped
Directions
Heat a large skillet over medium high heat. Fry the steak strips; stirring constantly until browned on the outside and cooked through, but not too firm (about 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 the tortillas on a plate and top with the steak strips, onion, jalapeno and cilantro to taste. Squeeze lime juice over. Wrap and serve.
Authentic Mexican Breakfast Tacos
Chorizo is a Mexican sausage that is very delicious in breakfast tacos and burritos.
6 ounces chorizo sausage
8 (6-inch) corn tortillas
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce or to taste
1/2 cup salsa
Directions
Crumble the sausage into a skillet over medium high heat. Cook and stir until evenly brown. Set aside.
Heat one skillet over medium heat, and heat another skillet over high heat. This skillet is for warming the tortillas.
In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray. Pour in the eggs. Cook and stir until almost firm. Add the sausage and continue cooking and stirring until firm.
Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage. Add hot pepper sauce and salsa to your liking.
Best Wet Burritos
Wet burritos are prepared with a tomato sauce, thus their name.
1 pound ground beef
1/2 cup onion, chopped
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 oz) can diced green chili peppers
1 (16 oz.) can refried beans
1 (15 oz.) can chili without beans
1 (10.75 oz.) can condensed tomato soup
1 (10 oz.) can enchilada sauce
6 (12-inch) flour tortillas, warmed
2 cups lettuce, shredded
1 cup tomatoes, chopped
2 cups shredded Mexican blend cheese
1/2 cup green onions, chopped
Directions
Crumble ground beef into a skillet over medium high heat. Cook and stir until evenly browned. Add in the onion and cook until tender. Drain the grease from pan and season with garlic, cumin, salt and pepper.
Stir in the green chilies and refried beans until well blended. Turn off the heat and keep warm.
In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well and cook over medium heat until heated through. Turn off heat and keep warm.
Place a warmed tortilla on a plate and spoon a generous 1/2 cup of the ground beef mixture onto the center.
Top with lettuce and tomato. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds or until cheese is melted.
