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Steak Taquitos
If the four inch tortillas are hard to find, the standard
five- to six-inch ones
also work, or they can be trimmed to the smaller size.
2 1/2 cups chopped tomatoes
2 cups chopped onions
3/4 cup chopped fresh cilantro
6 Tbsp. fresh lime juice
1 1/2 Tbsp. chopped serrano chilies |
3 cups crumbled queso fresco or mild feta
cheese
24 (4 in.) corn tortillas
2 lb. skirt steaks, trimmed |
Combine first 5 ingredients in medium bowl. Season salsa
with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
Preheat oven to 350° F. Place queso fresco in bowl.
Wrap tortillas in foil, enclosing completely. Place in oven until heated
through, about 15 minutes. Meanwhile, prepare barbecue (medium high heat)
or preheat broiler. Season steaks generously with salt and pepper. Grill
or broil steaks to desired doneness, about 5 minutes per side for medium
rare. Thinly slice steaks across grain. Place in serving bowl.
Arrange bowls of salsa, queso fresco, corn tortillas
and steak on table. Allow guests to assemble their own taquitos.
Serves 12
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