Carne Tampiqueña
Serves 6. This is a
lovely meal from the August 2014 issue of Cooking
Light magazine coming in at 356 calories per serving (2 tacos). You grill almost everything that goes in, and
on top of, these tacos.
1½ lbs.
skirt steak, cut into 3 pieces
¾ c. fresh
lime juice
1 tsp.
salt, divided
cooking
spray
2 fresh
poblano chiles
1 fresh
serrano chile
1 small
onion, cut horizontally into ½”-thick slices
1 small
tomato
2 oz. queso
fresco, cut into 4 slabs
1 Tbs.
olive oil
2 tsp.
minced garlic
12 (6”)
corn tortillas
1 ripe
peeled avocado, sliced
1 jalapeño, thinly sliced
6 lime
wedges
Heat grill to high heat.
Combine steak and lime juice in a large zip-top bag; let stand 30
minutes, turning occasionally.
While steak marinates, lightly coat grill rack with cooking
spray. Place poblanos and serrano on
grill; cook for 12 minutes or until charred on all sides, turning
occasionally. Wrap chiles in foil; let
stand 10 minutes. Meanwhile place onion
slices on grill; grill 10 minutes, turning once. Place tomato on grill; grill 6 minutes or
until softened.
Remove steak from marinade; discard marinade. Sprinkle steak with ½ tsp. salt. Place steak on grill; grill 3 minutes on each
side or until desired degree of doneness.
Lightly coat cheese slabs with cooking spray. Add cheese to grill; grill 1 minute on each
side or until browned.
Peel, seed, and chop grilled chiles; place in a medium
bowl. Chop onion and tomato; add to
chiles. Stir in remaining ½ tsp. salt,
olive oil, and minced garlic. Cut steak
across the grain into thin slices.
Warm tortillas.
Divide steak, onion mixture, cheese, avocado, and jalapeño among tortillas. Serve with lime wedges.
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