3
mini corn tortillas
7.5
ounces
skirt steak, cut into cubes and seared in adobo sauce
*
Garnish: chopped fresh cilantro and onions
3
ounces
cooked Mexican rice
3
ounces
canned refried beans
1
teaspoon
cotija cheese
1
ounce
molcajete salsa
Richard Sandoval's Skirt Steak Tacos
Can't decide if you're in the mood for fajitas or tacos? These bundles of juicy skirt steak wrapped in corn tortillas satisfy both cravings.
Ingredients
Directions
Warm the tortillas on a cast iron skillet or a griddle.
Fill each tortilla with the seared skirt steak, and garnish each with cilantro and onions. Finish with the Mexican rice and refried beans. Grate cotija cheese over the refried beans, and serve with a ramekin of molcajete salsa.
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