Wednesday, May 22, 2013

skillet tacos

We post a lot of tacos on this blog. Buffalo sauce and tacos are our main obsessions right now, and these tacos are super simple. All the flavor is in the sauce and they don't need a lot of doctoring up.
I don't think any taco is complete with out a little onion- raw or cooked. So these just need to be caramelized.
This is a very non-traditional skillet sauce. Main components include tomato sauce, apple juice, distilled white vinegar and roasted tomato salsa- all pulsed together in a food processor.
MEAT! I chose skirt steak again because it's easy, but choose what you will.
Add your sauce and let that hang out together for a little while. Layer your tacos with whatever you choose- we decided on fresh squeezed lime, cilantro and shredded cabbage.
Skillet Tacos
10 flour or corn tortillas, warmed
1/2 cup cabbage
1 Tablespoon cilantro
3-4 lime wedges
1 lb skirt steak, cut into strips
1 large onion, 1/2 sliced 1/2 minced
1/2 cup roasted tomato salsa
1 15 oz. can tomato sauce
1/4 cup distilled white vinegar
1/4 cup apple juice
2 cloves garlic, minced

In a saute pan, cook onions until translucent and slightly caramelized. Meanwhile, combine together minced onion, salsa, tomato sauce, vinegar, apple juice and garlic in a food processor and pulse until only slightly chunky. Add sliced meat to onions and saute until cooked through. Add sauce and cook for an addition 5-7 minutes, or until slightly reduced. Layer tortillas with meat, cabbage, cilantro and garnish with lime wedges for squeezing. Enjoy!