Steak and Salsa Tortillas
"From Good Food Magazine, March 1986"
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 8 flour tortillas
- 7.39 ml vegetable oil
- 453.59 g top round steak, 1-inch thick
- 1.23 ml salt
- 177.44 ml sour cream
- 2 scallions, minced
- 1.23 ml cumin
- 1.23 ml salt
- 1.23 ml pepper
- 226.79 g jar taco sauce (mild or hot)
- 118.29 ml shredded monterey jack cheese
directions
- Heat oven to 250 degrees. Wrap tortillas in 1 piece aluminum foil; place in oven.
- Heat oil in cast-iron skillet over medium-high heat until hot. Add steak and cook covered 5 minutes. Turn steak, sprinkle with 1/4 t. salt and increase heat to high. Cook covered 5 minutes. Remove meat to cutting board and let stand 5 minutes.
- Meanwhile, combine sour cream, scallions, cumin, 1/4 t. salt, and pepper.
- Thinly slice beef.
- Heat taco sauce in skillet until hot. Add beef. Spoon sauce over meat; sprinkle with cheese. Heat until cheese melts, about 2 minutes.
- To serve steak, spoon meat mixture onto tortillas; top with dollop of sour cream Fold tortillas and serve.
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Reviews
-
This is FANTASTIC!! I will definitely be making this again! It had so much flavor, smelled absolutely delicious and was VERY filling! Awesome recipe JackieOhNo and thanks for sharing it! -
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Speaking for myself, and not weekend cooker, we were absolutely delighted with this recipe. I did add a pinch red pepper, and very chopped hot peppers to these. He was wondering how this got away from being reviewed so far. Very filling, appetizing, and flavorful. Made for Potluck tag...
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
