Steak Picadillo Soft Tacos
A flavorful Mexican-inspired dish featuring tender skirt steak simmered with bell peppers, tomatoes, olives, and raisins in a savory sauce seasoned with cumin and allspice, served in warm corn tortillas.
Ingredients
- •1 tablespoon extra-virgin olive oil
- •12 ounce skirt steak
- •½ cup green bell pepper
- •¾ cup canned diced tomatoes with green chiles
- •⅓ cup pimiento-stuffed green olives
- •¼ cup raisins
- •1 tablespoon tomato paste
- •1 teaspoon ground cumin
- •½ teaspoon ground allspice
- •8 piece corn tortillas
- •¼ cup fresh cilantro
Cooking Instructions
- 1.
Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; sauté 3 to 4 minutes per side for medium-rare. Transfer to plate. Add bell pepper to skillet. Sauté 2 minutes. Add tomatoes with green chiles,olives, raisins, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.
15 min
- 2.
Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.
5 min
- 3.
Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro and serve.
5 min
