Coast Cooking

Try cubed steak in your tacos

By JULIAN BRUNT

Special to the Sun Herald

For the best tacos, don't scrimp on the ingredients. Try cubed steak.
For the best tacos, don't scrimp on the ingredients. Try cubed steak.

Monday I wrote that the first taco most of us had was probably pretty simple, or lame, more like it.

It was hamburger, probably seasoned with some unknown spices from a packet, and while that first taco probably wasn’t bad, it probably wasn’t exactly delicious by today’s standards.

I always say use the best ingredients you can afford, right? Apply that same lesson to the taco, and you will get spectacular results.

Buy a big steak, one that would be good on the grill. Cut it into cubes, season it aggressively with chili powder, a little cumin, black pepper and maybe a few pinches of oregano. Now cut up a few bell peppers and add them to the mix.

Get your grill going blazing hot and cook the beef cubes and peppers quickly, making sure they get a good sear. Fill a soft taco with the mixture, add a little good-melting cheese and a dollop of Crème fraiche, or sour cream. Make sure to serve these tacos immediately.

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