Ingredients and Weight:
- 1 pound flank steak
- 1 pound baby potatoes
- 1 poblano pepper
- 1 onion
- 1 garlic clove
- 1 (12-ounce) can of beer
- 1 (10-ounce) can of diced tomatoes with green chiles
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
- 8 corn tortillas
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Prepare the steak: Slice the steak thinly against the grain. In a bowl, combine the steak with the beer and taco seasoning. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Cook the steak: Heat the olive oil in a large skillet over medium-high heat. Remove the steak from the marinade and discard the marinade. Cook the steak for 4-6 minutes per side, or until desired doneness. Transfer the steak to a plate and let rest for 5 minutes.
- Roast the peppers: Preheat oven to 400°F (200°C). Cut the poblano pepper in half lengthwise and remove the seeds and ribs. Rub the pepper with olive oil and place on a baking sheet. Roast for 20-25 minutes, or until the skin is blistered. Let cool slightly.
- Prepare the potatoes: Cut the baby potatoes into halves or quarters. Boil the potatoes in salted water for 10-12 minutes, or until tender. Drain and set aside.
- Sauté the onions: Heat the remaining olive oil in the skillet over medium heat. Add the onion and garlic and sauté for 5-7 minutes, or until softened.
- Assemble the tacos: Heat the tortillas in a microwave or over an open flame. Place a few slices of steak, roasted poblano peppers, sautéed onions, potatoes, and shredded cheddar cheese in each tortilla. Top with chopped cilantro, if desired. Serve immediately.
Nutritional Information:
- Calories: 450
- Fat: 15 grams
- Carbohydrates: 40 grams
- Protein: 30 grams
Dish Characteristics:
- Tender and flavorful steak
- Smoky roasted poblano peppers
- Crispy and tender potatoes
- Rich and cheesy cheddar sauce
- Authentic Mexican flavors
User Comments:
- "These tacos were absolutely delicious! The steak was perfectly cooked and the combination of flavors was amazing."
- "I love the smoky flavor of the poblano peppers. It adds a great depth of flavor to the dish."
- "The potatoes were a great addition to the tacos. They added a nice crunch and texture."
- "These tacos are the perfect appetizer or main course for a party. They're sure to please everyone!"
- "I would highly recommend these steak and potato tacos to anyone who loves Mexican food."
Special Precautions and Tips:
- When handling raw meat, always wash your hands thoroughly and avoid cross-contamination.
- If you don't have poblano peppers, you can substitute bell peppers.
- To make the tacos ahead of time, prepare the steak, potatoes, and poblano peppers as directed. Assemble the tacos just before serving.
- For a spicier taco, add a few dashes of hot sauce to the steak marinade or taco filling.
