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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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If the four-inch tortillas used at Café Iguana in Denver, Colorado, are hard to find, the standard five- to six-inch ones also work, or they can be trimmed to the smaller size. Ingredients:
2 1/2 cups chopped tomatoes |
2 cups chopped onions |
3/4 cup chopped fresh cilantro |
6 tablespoons fresh lime juice |
1 1/2 tablespoons chopped serrano chilies or jalapeño chilies |
3 cups crumbled queso fresco or mild feta cheese (about 18 ounces). queso fresco, also known as queso blanco, is available at latin american markets and in some supermarkets. |
24 4-inch corn tortillas |
2 pounds skirt steaks, trimmed |
Directions:
1. Combine first 5 ingredients in medium bowl. Season salsa with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
2. 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.
3. 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.
4. Arrange bowls of salsa, queso fresco, corn tortillas and steak on table. Allow guests to assemble their own taquitos.
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