Fajita Nachos
A while ago I was posting about how we were using our cheap on-sale bottom round steaks.
I never ended up posting this one though… which might actually be the best incarnation of it.
Through the experimentations with this meat, I found that salting it (sprinkling liberally with kosher salt and letting it sit for about 30-40 minutes before rinsing all the salt off) helped make the meat a bit more tender. Also, cutting it into teensy pieces did something for it as well.
On this particular night, we were totally out of flour tortillas, but we had some corn tortillas. So I made corn chips out of them with the plan of doing SOMEthing a la chicken taco nachos.
I sauteed some onions and green bell peppers until they were soft, then added tiny cut up pieces of the meat and browned them. I’m pretty sure I also tossed it around with a bit of Worcestershire sauce and seasoned salt.
Add a side of salsa and one of sour cream, and this dinner was a hit.
The man piled his plate with chips, then smothered it with the sauteed mixture, salsa, and sour cream, while I preferred to scoop bits of the meat/onion/pepper stuff with a crispy chip, then top it off with the condiments. I don’t like my chips to get soggy!
Not really a recipe, but there you go.
Technorati Tags: bottom round steaks, recipe
If you liked this article, please share it on del.icio.us, StumbleUpon or Digg. I’d really appreciate it.
