This was one of the best dinners I've had in a while and can easily be adapted for vegetarian, vegan, or just different meat-eating preferences (meatless with more bell peppers, shrimp, chicken, meat replacer, etc). I don't usually eat beef but it works here - and we had some in the freezer that needed to be used up!
I found the recipe on Shine - you might think the addition of green olives and a handful of raisins would be weird but they both add just a little 'something' to the dish, nothing 'off' or overwhelming at all. Easy and delicious for a weeknight dinner. If you try it, let me know what you think!
- I used golden raisins since that's all I have on hand and they worked great. The recipe doesn't specify (just says "raisins").
- Also, I did not use "skirt steak", just some cubed steak (like for stew) that was about a 1.5 lb package.
- To prepare your corn tortillas, just warm a stainless steel skillet over medium-high heat. Place one tortilla at a time in the pan and warm for about 40 seconds on each side, more if you like to try for that "charred" look. Don't use any oil or butter. Once the tortillas are soft, remove them to a plate and keep them covered til you're ready to use them so they stay pliable.
Draining the steak while I saute the peppers.
One large bell pepper ...
Enjoying a little Root Beer while I cook. ;)
Chopped green olives and golden raisins.
The finished product - the whole kitchen smells edible!
I sprinked some chopped cilantro on top. It offset the heat from the spicy tomatoes.
mmm...dinner is served. =)