Name: Steak Taquitos
Yield: Serves 12
Ingredients: 2 1/2 cups chopped tomatoes; 2 cups chopped onions; 3/4 cup chopped fresh cilantro; 6 tablespoons fresh lime juice; 1 1/2 tablespoons chopped serrano chilies or jalapeño chilies; 3 cups crumbled queso fresco or mild feta cheese (about 18 ounces). Queso fresco, also known as queso blanco, is available at Latin American markets and in some supermarkets.; 24 4-inch corn tortillas; 2 pounds skirt steaks, trimmed

If the four-inch tortillas used at Café Iguana in Denver, Colorado, are hard to find, the standard five- to six-inch ones also work, or they can be trimmed to the smaller size.

Recipe information

Yield
Serves 12

Ingredients

2 1/2 cups chopped tomatoes

2 cups chopped onions

3/4 cup chopped fresh cilantro

6 tablespoons fresh lime juice

1 1/2 tablespoons chopped serrano chilies or jalapeño chilies

3 cups crumbled queso fresco or mild feta cheese (about 18 ounces). Queso fresco, also known as queso blanco, is available at Latin American markets and in some supermarkets.

24 4-inch corn tortillas

2 pounds skirt steaks, trimmed

Preparation

Step 1
Combine first 5 ingredients in medium bowl. Season salsa with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
Step 2
Preheat oven to 350°F. Place queso fresco in bowl. Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
Step 3
Meanwhile, prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. Grill or broil steaks to desired doneness, about 5 minutes per side for medium-rare. Thinly slice steaks across grain. Place in serving bowl.
Step 4
Arrange bowls of salsa, queso fresco, corn tortillas and steak on table. Allow guests to assemble their own taquitos.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes