Ingredients
1
medium red onion, sliced
1
red bell pepper, sliced
1/2
pound round, flank or skirt steak, cut into 1/4-inch-thick, long
3/4
cup frozen whole kernel corn, cooked according to package
1
jalapeño chili, minced with seeds
Salt and freshly ground pepper
1
1/2 tbsp minced fresh cilantro
Directions
1.
Heat oil in heavy large skillet over medium heat. Add onion and bell pepper and sauté until tender, about 10 minutes. Transfer to plate. Add steak to skillet and stir until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeño, cumin and chili powder and stir until heated through. Season with salt and freshly ground pepper. Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl and keep warm.
2.
Cook tortillas over gas flame or electric burner until they just begin to color. Transfer to napkin-lined basket.
3.
Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately, so diners can assemble tacos at the table.
New-York Restaurants
