Flank Steak Tacos

Anytime my husband is looking to impress a friend, he whips these babies up. It never fails that customers always leave satisfied. Ask any one of our friends, they have ALL had Micah's flank steak tacos and they have all come running back for more. Micah makes these for me with shrimp, so it just goes to show you can substitute any protein you would like.

We use La Victoria taco sauce and salsa to make these, but it can be tricky to find. If you don't have luck, use whatever authentic Mexican sauces your local grocer has. Also, don't worry if you don't have a food processor! In our college days we didn't have one so we use to grate the tomatoes with a box grater. It was a great arm workout.


As I said in the webisode, there is some prep work to these and they cook for nearly 4 hours but it is well worth it. This dish is perfect for lazy Sunday.! At our house, Sunday equates to cook-day. We spend nearly half the day in the kitchen cooking up a storm. It's become somewhat of a family tradition.



Micah's Flank Steak Tacos

6 tomatoes
1 large onion
2 jalapeno peppers, finely diced (use one if you are sensitive to heat)
3-4 garlic cloves, finely diced
1 jar of La Victoria, taco sauce, hot
1 jar of La Victoria, salsa, hot
1 bunch of cilantro, chopped
1.5 pounds of flank steak
salt
pepper

Blend the tomatoes, onion, salt and pepper in a food processor until coarsely chopped. (See note at bottom.)

Pat dry the flank steak. Salt and pepper both sides. Cut steak into 2-inch cubes.

Set a large skillet to medium-high heat. Pour a generous amount of vegetable oil. Cook meat until seared (browned) on all six sides. About 2-3 minutes per side.

Add entire jar of taco sauce and stir. Add tomato and onion mixture stir. Add the salsa, stir. If sauce looks thick, fill salsa jar half way with water and add to steak sauce. Add jalapeno, garlic and cilantro. Stir.

Reduce heat to medium low. Add a generous amount of salt and pepper. Simmer for 3.5 to 4 hours until the meat breaks apart with a fork.