February 1, 2011

Taco Tuesday: California Tacos

Here's a play on a burrito I grew up eating. California burritos are basically a religion in Southern California. I'm not sure where or when this combination came about but it's a greasy, delicious mass of hearty ingredients. French fries, carne asada, cheese and pico de gallo are the traditional components but I've seen variations with guacamole and/or sour cream. 
 For this recipe, I just roasted some potato wedges in the oven. Feel free to use frozen french fries if you've got those on hand, I suppose. 

California Tacos
1 beef sirloin steak(about 6-8 oz), cubed into 1/2 inch pieces
1 clove garlic, minced
juice of one lime
salt & pepper to taste

1 medium potato
olive oil
salt & pepper

6 corn tortillas
shredded cheddar or mexican blend cheese
pico de gallo (see recipe from this post)

Sour cream, guacamole, hot sauce

Marinate your beef overnight in the garlic, lime juice, salt and pepper.
Preheat oven to 400 degrees.
Cut potato into wedges and place on a cooking sheet. Drizzle with a good amount of olive oil and season with salt and pepper. Bake for 40 minutes, turning half-way through or until they're golden brown and soft throughout.
In a large non-stick skillet on high heat, add enough oil to cover the bottom of the pan. Throw in your marinated sirloin and leave it to brown, turning once, until just cooked through and browned(only takes 1-2 minutes). Make sure you don't over-crowd the pan. You want to sear the juices in, not steam your meat. I actually cooked mine in two batches. See above picture to gauge how much space you need between your meat pieces. Now you've got carne asada!
Warm your tortillas then place a potato wedge, a 1/6 of your carne asada, a sprinkling of cheese and a spoonful of pico de gallo over the top. Serve with any additional toppings of your choice. ie. Guacamole, sour cream(my favorite!), or hot sauce)

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