Ingredients
- 2 pounds top sirloin steak, cut into small chunks or thin slices (you can also use leftover steak)
- salt and pepper to taste
- minced garlic to taste
- ¼ cup vegetable oil
- 16-20 corn tortillas
- 1 medium onion, diced
- 4 fresh jalapeno peppers (or other hot peppers), seeded and chopped
- 3-5 limes
- 1 bunch fresh cilantro, chopped
Instructions
- Squeeze the juice of 3 limes onto your chopped meat, and let the meat marinade for at least one hour.
- Heat a large skillet over medium-high heat. Fry the steak chunks & minced garlic, stirring constantly, until browned on the outside and cooked through – about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
- Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm. Don’t over fry – they only need about a minute or less on each side.
- Top corn tortillas with steak, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.
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