Total Steps
5
Ingredients
16
Tools Needed
8
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- Pepper(optional)
- 1 large Firm, Ripe Avocado
- Lime Wedges(optional)
- Sour Cream(optional)
- Salt(optional)
- 2 medium Pear-Shaped Tomatoes, Seeded, Chopped
- 1 teaspoon Cornstarch
- 3 tablespoons Lime Juice
- 2 teaspoons Ground Cumin
- 1 large Red Bell Pepper, Seeded, Cut In Thin Strips
- 3 medium Jalapeno Chiles, stemmed, Seeded, Minced
- 1 large Onion, Thinly Sliced, Separated Into Rings
- 2 cloves Garlic, Minced
- 1 pound Lean Beef Steak (about 1-inch thick, cut into 1/8-inch strips)
- cup Salad Oil
- 8 pieces 8-inch Flour Tortillas
Instructions
Step 1
Stack tortillas, wrap in foil, and place in a 350°F oven until heated through.
Step 2
Meanwhile, heat 1 tablespoon of the oil in a wok or wide frying pan over high heat. Add a third of the beef and cook, stirring, until lightly browned. With a slotted spoon, transfer the beef to a bowl.
Step 3
Repeat this process to brown the remaining beef, using 2 more tablespoons of the oil.
Step 4
Add the remaining tablespoons of oil to the pan, then add the garlic, onion, chiles, and bell pepper. Cook, stirring, until the onion is tender-crisp to bite. In a small bowl, mix the cumin, lime juice, and cornstarch, then add to the pan. Stir in the tomatoes, then add the beef and accumulated juices; bring to a boil, stirring. Season mixture to taste with salt and pepper, then transfer to a warm serving dish and keep warm.
Step 5
Pit, peel, and dice the avocado. Spoon the beef mixture into the warm tortillas and offer the avocado, lime wedges, and sour cream for serving.