Last week, I made some really good Mexican style rib eye steaks on the barbecue. They were delicious but I made more than we can eat. This week, I'm using those leftovers to make a quick dinner here at home instead of going out to spend too much money on fast food.

I have about eight ounces of steak in this container. 

I'll chop it up into thin, small pieces.

That chopped steak will go into a skillet for 3-4 minutes over medium heat. Just to warm it up, not so much to cook it anymore. That will be set aside for a minute when done.

I'll take 8 corn tortillas and warm them up in the microwave on high for 30 seconds. I'll put 1/8 of the steak into a tortilla, sprinkle on some shredded cheddar or jack (or better yet, a blend of the two), some hot salsa, and fold over.

In a 12" skillet, I'm putting in 3 tablespoons of olive oil and bringing up the heat to medium for about 4 minutes of preheating.  Two of the filled tortillas will go in. Hold the tortilla down with a wooden spoon to keep from unfolding for about a minute, until the cheese melts enough to glue it together.

About 2-3 minutes on each side, until slightly browned and crispy. Put on a paper towel on a plate and cover until all the tacos are done.

They're now delicious, crunchy, and ready to eat.

Darryl Musick
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