This is a quick, healthy and flavorful recipe that captures a little taste of Greece.
Sunday, April 26, 2009
Sunday, April 19, 2009
This is a nice taco meat recipe with lots of flavor. Top with whatever you like, but sour cream with a little lime juice complements it very well. It also works well with the home made tortillas. The combination of oregano, cumin and paprika is common mix in Mexican recipes and is one of my favorites. It's even a nice addition to black beans to use on rice.
- 3 pounds flank steak (or whatever is cheapest)
- 1/3 cup white vinegar
- 1/2 cup soy sauce
- 4 cloves garlic, minced
- 2 limes, juiced
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 white onion, chopped
- 1/2 cup chopped fresh cilantro
- 1 lime, juiced
- Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
- In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
- Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated. (Remember that cubed or stripped steak doesn't take long to cook and get tough so waiting until liquid evaporates may be too long in my opinion)
If you are feeling adventurous, you can try making your own tortillas using this simple recipe. I admit I've only tried this once and tortillas take a lot of rolling to get them thin. A lot mine were thick and it's almost like eating a taco pastry. I'm thinking of investing in a tortilla press, which makes the process much easier. Also note that it doesn't take long to cook a tortilla. If you cook it too long, it will break apart when you try to roll it. If your skillet or griddle is hot enough the recommended time below may be too long.
- Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
- With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
- Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
- Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
This is a very simple and fresh recipe. We tried it today in fact and were very pleased. It comes from Real Simple magazine. A nice yellow rice would go great with it or a simple chips and salsa.
Posted by Rodet at 8:00 PM
Tales from the Home Skillet. This blog will be used to share recipes tried, tested and approved in our kitchen. My interest in blogging about current events has dwindled and food has always been a favorite of mine. I've said before that it would be great to be a successful economist, but my dream job would be food critic.
Posted by Rodet at 7:28 PM