Steak Taquitos
Submitted by brianjwood on May 05, 2004 at 4:54 am

DESCRIPTION
Steak Taquitos

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Barbecue days are coming!
Cheers, Brian

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Steak Taquitos
C:TexMex
M:Beefsteak
S:12
N:Kieto. Four-inch tortillas are great for this recipe. However, if they are hard to find, the standard five to six-inch ones also work, or they can be trimmed to the smaller size.

24. 4-inch corn tortillas
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 jalapeno 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 ethnic specialty supermarkets.
2 pounds skirt steaks, trimmed

Take a flank steak and with a very sharp knife, slice parallel thin 4 inch strips. Combine first 5 ingredients in medium bowl. Season salsa with salt and pepper. (Can be made 4 hours ahead. Cover; chill.). 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. 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. Arrange bowls of salsa, queso fresco, corn tortillas and steak on table. Allow guests to assemble their own taquitos
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