Steakandsalsatortillas Recipes

STEAK TORTILLAS

Steps:

• In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.

STEAK QUESADILLAS

Steps:

• In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne; stir to combine. Season with salt and pepper.
• Rub steak with oregano; season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.) Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
• Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal. Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board; cut each quesadilla into 6 triangles. Serve with black-bean salsa and sour cream.

AUTHENTIC MEXICAN TORTILLAS

Steps:

• Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
• With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
• Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
• Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

TORTILLAS AND SALSA

Steps:

• Preparation 1 Serve the tortilla chips in a large bowl. 2 Pour the salsa into a small bowl. 3 Top salsa with grated cheddar cheese, and heat in the microwave until melted. 4 Chop tomato and green onion for colour and garnish.

HOMEMADE CORN TORTILLAS

Steps:

• In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.
• Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.
• Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.
• Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.

STEAK TOSTADAS WITH CILANTRO SOUR CREAM

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with aluminum foil. Place tortillas on sheet (it's fine if they overlap); sprinkle with cheese. Bake until edges are golden, 4 to 6 minutes.
• Meanwhile, in a large bowl, toss together steak, mushrooms, corn, and scallions; season with salt and pepper. Top tortillas with steak mixture. Bake until warmed through, 6 to 8 minutes.
• Meanwhile, in a small bowl, stir together sour cream, cilantro, and lime juice; season with salt and pepper. Serve tostadas topped with cilantro sour cream and garnished with cilantro and lime wedges.

STEAK AND SALSA TORTILLAS

Steps:

• 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.