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Mexican-inspired and very good: Thin slices of real beef steak served in
freshly made corn tortillas together with a mix of onions, bell peppers, mild poblano ("pasilla") chillis and tomatoes.
The poblano peppers add a rather mild but distinctive spicy flavor to the dish.
- 2 cups / 300g Masa harina
- 1 1/3 cup water
Steak and Vegetables
- 7 oz / 200g beef steak (e.g. 1 New York Strip steak)
- ¼ tsp dried ground cumin
- freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp brown sugar
- 1 onion, coarsely chopped
- 2 fresh poblano peppers (often sold as pasilla peppers), cut into ½ in / 1cm pieces
- 1 red bell pepper, cut into ½ in / 1cm pieces
- 2 plum tomatoes, cut into ½ in / 1cm pieces
- 1/8 tsp cumin
- ¼ tsp salt or to taste
- ¼ cup / 60ml white wine
- ½ cup / handful cilantro, coarsely chopped
- a few cilantro leaves as garnish
- Combine masa harina with water. Mix well until you get a smooth dough. Add water in tablespoon increments if necessary.
- Divide dough into 6 equal parts. Shape each part into a ball.
- Use a tortilla press to make tortillas. I find it works best to press the tortillas between two sheets of parchment paper (most instructions seem to recommend plastic foil but I find that too flimsy).
- Carefully peel each tortilla off the parchment paper.
- Place on ungreased hot cast iron griddle (or in a cast iron pan).
- Cook ca. 30s from one side, flip over, cook for 60s, flip back and cook for another 30s.
- Keep tortillas warm (in oven set to low temperature or wrapped in a clean kitchen towel)
- Repeat until all tortillas have been made
Steak, Vegetables and Assembling the Tortillas
- Sprinkle steak with freshly ground pepper and cumin.
- Place heavy fry pan over medium-high heat. Add olive oil. Cook steak until done, ca. 6 minutes per side for medium-rare. Remove steak from pan and set aside.
- Place heave saute pan over medium-high heat. Add olive oil and brown sugar. Cook until the sugar starts to darken.
- Add onion, cook until onion starts to brown. Add poblano and bell peppers, chopped tomato and ground cumin. Cook until the peppers start to soften, stir frequently.
- Add salt and white wine. Cook until liquid has mostly evaporated. Adjust seasoning with salt and freshly ground black pepper.
- Stir in chopped cilantro.
- Cut steak into thin slices. For all six tortillas, place steak and vegetable mix on one half of a tortilla. Fold over. Garnish with a few cilantro leaves. Serve.
I find freshly prepared corn tortillas to be a real treat. They are most easily shaped with a tortilla press. I have an 8in (ca. 20cm) press which is available from many sources for less than $20.
Yields 6 tortillas
Preparation time ca. 1 hour
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