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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From Diners,Drive-ins and Dives', cookbook. I have not tried it yet. Ingredients:
2 -4 ounces rib eye steaks |
kosher salt |
black pepper, freshly ground |
1 tablespoon vegetable oil |
oil (for frying) |
4 (6 inch) white corn tortillas |
1 cup mild cheddar cheese, shredded |
diced tomatoes or diced red onions or shredded iceberg lettuce or salsa or sour cream or jalapenos or avocado |
Directions:
1. Season steaks with salt and pepper. heat a medium-large skillet over medium-high heat. Add 1 tablespoon oil and cook the steaks to the desired doneness. Set the steaks aside, but hold on the skillet.
2. In another small skillet heat about 1 inch of oil over medium heat. Using tongs, slide a tortilla into the hot oil, and cook just until soft and pliable, about 30 seconds. Repeat with the other tortillas. Set the pan aside.
3. Thinly slice the steaks. Lay the softened tortillas on a work surface and divide the meat between the tortillas. Top each steak with some cheese. Fold each filled tortilla over into a taco shape.
4. Add a little hot oil to the medium-large skillet. Cook the tacos in batches, turning once, until crisp on both sides and the cheese melts. Serve the tacos with tomatoes, onions, lettuce, salsa, and other toppings as desired.
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