Steak Picadillo Soft TacosJosé Picayo
Recipe information
Total Time
35 minutes
Yield
Makes 4 servings
Ingredients
1 tablespoon extra-virgin olive oil
1 12-ounce strip of skirt steak
1/2 cup 1/4-inch squares green bell pepper
3/4 cup canned diced tomatoes with green chiles
1/3 cup halved drained pimiento-stuffed green olives plus brine from jar
1/4 cup raisins
1 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground allspice
8 corn tortillas
Chopped fresh cilantro (for garnish)
Preparation
Step 1
Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; sauté 3 to 4 minutes per side for medium-rare. Transfer to plate. Add bell pepper to skillet. Sauté 2 minutes. Add tomatoes with green chiles,olives, raisins, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.
Step 2
Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.
Step 3
Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro and serve.
Nutrition Per Serving
Per serving: 401 calories
15 g fat
4 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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