Steak, Anaheim Chile, and Scallion Tacos with Guacamole and Cotija Cheese
My friend Stephanie sent me an e-mail that featured healthy and tasty Mexican recipes from Eating Well (thank you, Steph). They had a steak, Anaheim chile, and scallion tacos with guacamole and cotija cheese taco with grilled scallions and chiles that looked amazing. I re-created my own version of these tacos by marinating the meat in my Carne Asada marinade. The roasted chili gave these tacos an unbelievable flavor and so did the scallions. My husband thought the scallions were a little chewy but I personally enjoyed the texture. I loved, loved, loved these tacos and so did the rest of my family. Happy Cinco de Mayo!
Steak, Anaheim Chile, and Scallion Tacos with Guacamole and Cotija Cheese:
Ingredients:
- Flank steak, marinated for at least 6 hours (see marinade here)
- Small flour tortillas
- 8 scallions
- 3 Anaheim chilies, stem, and seeds removed
- Cherry tomatoes, diced
- Guacamole
- Cotija cheese, shredded
How to Make Steak, Anaheim Chile, and Scallion Tacos with Guacamole and Cotija Cheese
Marinate flank steak for at least 6 hours up to 24 hours.
Remove the steak from the refrigerator 20 minutes prior to cooking. Prepare the guacamole while you wait to cook the meat.
Preheat the oven to broil and place the oven rack at the top of the oven. Line a baking sheet with tin foil.
Clean the Anaheim chili then remove the stem. Slice the pepper down the middle, without cutting all the way through, and remove the seeds. Flatten the chili on the baking sheet and place it in the oven to broil.
Heat a grill pan over medium-high heat and spray with cooking spray. Once the pan is really hot add the flank steak and cook for 3-4 minutes per side or until your desired degree of doneness. Place the steak onto a cutting board; let the meat sit for at least 5-7 minutes prior to slicing thinly against the grain. Slice the meat into bite-sized pieces.
While the meat rests, add the scallions to the grill pan and cook on each side for 2-3 minutes or until wilted and tender.
Heat a large skillet over medium heat. Add the flour tortillas and cook on each side for 30-45 seconds. Place the tortilla on a plate then layer it with steak, roasted Anaheim chile, scallion, guacamole, and cotija cheese. Serve immediately. Enjoy.
Equipment
Ingredients
- Flank steak marinated for at least 6 hours (see marinade here)
- Small flour tortillas
- 8 scallions
- 3 Anaheim chilies stem, and seeds removed
- Cherry tomatoes diced
- Guacamole
- Cotija cheese shredded
Instructions
- Marinate flank steak for at least 6 hours up to 24 hours.
- Remove the steak from the refrigerator 20 minutes prior to cooking. Prepare the guacamole while you wait to cook the meat.
- Preheat the oven to broil and place the oven rack at the top of the oven. Line a baking sheet with tin foil.
- Clean the Anaheim chili then remove the stem. Slice the pepper down the middle, without cutting all the way through, and remove the seeds. Flatten the chili on the baking sheet and place it in the oven to broil.
- Once the skin is blistered and black, remove the chiles from the oven and place them in a bowl; cover with saran wrap and let them sit for 5-7 minutes. Carefully, peel the burned skin off of the chili. Cut the chiles into strips.
- Heat a grill pan over medium-high heat and spray with cooking spray. Once the pan is really hot add the flank steak and cook for 3-4 minutes per side or until your desired degree of doneness. Place the steak onto a cutting board; let the meat sit for at least 5-7 minutes prior to slicing thinly against the grain. Slice the meat into bite-sized pieces.
- While the meat rests, add the scallions to the grill pan and cook on each side for 2-3 minutes or until wilted and tender.
- Heat a large skillet over medium heat. Add the flour tortillas and cook on each side for 30-45 seconds.
- Place the tortilla on a plate then layer it with steak, roasted Anaheim chile, scallion, guacamole, and cotija cheese. Serve immediately. Enjoy.
