Recipe

Steak Tacos with Dried Chile Salsa

Dried Chile Salsa

Dried Chile Salsa

8 oz. $10.95

Quantity
  • Easy
  • 60 Min
  • Serves 4

Ingredients

  • 2-3 pounds flank steak
  • 3 teaspoons salt
  • 1 jar American Spoon Dried Chile Salsa
  • ½ head small red cabbage
  • 1 small red onion, sliced into thin rounds
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1 teaspoon whole cumin seeds
  • 1½ cups distilled white vinegar
  • 1 cup Cotija cheese
  • 1 package corn tortillas

Instructions

  • 1. Place the flank steak in a large, shallow dish and season both sides with salt, then pour half the salsa over meat, turning to coat both sides. Cover and refrigerate 6-8 hours.
  • 2. Remove the cabbage core and slice thinly. Toss the cabbage, onion, salt, and sugar together in a bowl and aside for 30 minutes, then squeeze out the water that has drained off the vegetables. Add the cumin seeds and vinegar and refrigerate until ready to use.
  • 3. Heat oil in a large skillet over high heat. When the oil begins to shimmer, add the steak and cook for 4-5 minutes per side for medium-rare to medium. Remove from the pan and let it rest for 10 minutes.
  • 4. While meat rests, heat a dry skillet over medium-high. Toast the tortillas individually until warm and slightly charred, about 20-30 seconds a side. When ready to serve, slice the meat thinly across the grain. Place the steak in the tortillas and top with the pickled cabbage and onion, cheese, and remaining salsa.
Download recipe as PDF