Tacos with Steak, Cactus, and Onions
Tacos de Bistek, Nopales, y CebollasWhen we went to view the ruins of Cacaxtla in the tiny state of Tlaxcala only a few miles from Puebla, we were invited to a home to watch amaranth candy being made. Amaranth, a plant with edible leaves and seeds, is grown in the area. The seeds are ground to use like flour, or toasted and mixed with honey for candy. While we were there, we were treated to a snack of the special regional tacos made with blue corn tortillas. The thin steaks, cactus, and onions were quickly cooked on a hot griddle and stuffed into fresh blue corn tortillas. Green salsa and cold beer accompanied the tacos. White corn tortillas can be used in place of blue corn tortillas.
Ingrediënten
Makes 4 tacos
- Fresh Tomatillo Sauce
- 2 fresh small cactus paddles thorns cut off and trimmed (optional)
- 2 thin 1⁄4-inch steaks, about 8 ounces total
- ½ medium white onion thinly sliced
- Vegetable oil
- Salt to taste
- 4 blue corn or white corn tortillas
Instructies
- Prepare the salsa if using the cactus.
- Then cut finger-like strips of each cactus paddle lengthwise to within 1½ inch of the edge to resemble the palm of a hand.
- Heat a flat griddle or large cast iron skillet until hot.
- Put the cactus paddles on the griddle.
- Cook about 1 minute.
- Turn the cactus, and add the steaks and onion to the griddle.
- Brush everything with oil.
- Cook, turning everything, 2 to 3 times, until the meat is done and the cactus and onion are tender.
- Season with salt.
- Transfer everything to a cutting board.
- Chop the steaks into small pieces.
- Cut each cactus paddle in half.
- Warm the tortillas on the griddle until pliable.
- Divide the cactus, meat, and onion among the tortillas.
- Fold in half and serve at once with the salsa.
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