Steak tacos

Name: Steak tacos
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Ray Peat
Ingredients: 1 1/4 cups filtered water; 1 1/2 cups masa harina; 4 oz cheese of choice, shredded (I used mozzarella); 1 lb beef, sliced into strips; 1/2 tsp salt; 1/4 cup mango chutney (Fromage Ami brand is carried in a store near me and is what I used, or make your own); 2 tbsp beef tallow

PrepPr30 minCookCk15 minTotalTot45 minServesSrv4Ca:PCa:P1:0.6

Ingredients

1 1/4 cups filtered water
1 1/2 cups masa harina
4 oz cheese of choice, shredded (I used mozzarella)
1 lb beef, sliced into strips
1/2 tsp salt
1/4 cup mango chutney (Fromage Ami brand is carried in a store near me and is what I used, or make your own)
2 tbsp beef tallow

Directions

Mix water with the masa. To get perfectly moist dough, break off a ball as you mix in the water and test it by squishing it into a disk: if the edges crack, it’s too dry; if it sticks to your hands, it’s too wet. Keep the dough in the bowl under a towel.
A tortilla press is best for getting perfect “puffy” tortillas, but you can also use a rolling pin. You want them about 6 inches across, very thin, round, and even.
Heat a cast iron pan to medium-high heat and cook the tortillas for about 30 seconds per side. If done with the correct flatness, moistness, and roundness, they should puff up nicely. Keep them in a container with moist paper towels to soften them up.
While cooking the tortillas, salt the steak strips to taste and cook with a little beef tallow on medium-high heat until the excess liquid boils off and the strips brown nicely.
Once the tortillas are cooked and supple, and the steak is done, build your tacos: tortilla, meat, cheese, chutney.
Best enjoyed with a Mexican Coke.

Contribution

by Carson Field

Ingredients

1 1/4 cups filtered water
1 1/2 cups masa harina
4 oz cheese of choice, shredded (I used mozzarella)
1 lb beef, sliced into strips
1/2 tsp salt
1/4 cup mango chutney (Fromage Ami brand is carried in a store near me and is what I used, or make your own)
2 tbsp beef tallow

Steps

Mix water with the masa. To get perfectly moist dough, break off a ball as you mix in the water and test it by squishing it into a disk: if the edges crack, it's too dry; if it sticks to your hands, it's too wet. Keep the dough in the bowl under a towel.
A tortilla press is best for getting perfect "puffy" tortillas, but you can also use a rolling pin. You want them about 6 inches across, very thin, round, and even.
Heat a cast iron pan to medium-high heat and cook the tortillas for about 30 seconds per side. If done with the correct flatness, moistness, and roundness, they should puff up nicely. Keep them in a container with moist paper towels to soften them up.
While cooking the tortillas, salt the steak strips to taste and cook with a little beef tallow on medium-high heat until the excess liquid boils off and the strips brown nicely.
Once the tortillas are cooked and supple, and the steak is done, build your tacos: tortilla, meat, cheese, chutney.
Best enjoyed with a Mexican Coke.

Nutrition Facts

Per serving (1 of 4). Does not change when you scale ingredients.

Calories 553.85
Total Fat 87.5g
Saturated Fat 43g
Trans Fat 0.9g
Polyunsaturated Fat 4.4g
Monounsaturated Fat 15.9g
Cholesterol 233 mg
Sodium 3334.4 mg
Carbohydrate 265.5g
Fiber 16.8g
Sugar 26.6g
Starch 196.7g
Protein 97.9g
Calcium 1765.2 mg
Phosphorus 985.9 mg
Ca:P ratio 1:0.6
Vitamin A 30.2 mcg
Vitamin C 1.8 mg
B1 (Thiamin) 1.5 mg
B2 (Riboflavin) 1.2 mg
B3 (Niacin) 22.3 mg
B5 (Pantothenic) 1.9 mg
B6 1.7 mg
Folate 305.7 mcg
B12 2 mcg
Vitamin K 0.6 mcg
Copper 0.6 mg
Zinc 9.9 mg
Selenium 77.5 mcg

Ingredients

Directions

Contribution

Nutrition Facts

Tags: