To toast tortillas on the stove top, place them, one at a time, directly over a gas burner or in a hot skillet and cook until the aroma of toasted corn fills the air and the tortilla is beginning to brown, just a few seconds on each side. To toast a big batch, get two burners going and place the tortillas in a tortilla warmer or wrap them in foil so they stay hot.
Steak and Rajas Tacos
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ancho chile powder
1 1/2 lb. (750 g) skirt steak, cut crosswise into 3- to 4-inch (7.5- to 10-cm) lengths
Kosher salt and freshly ground pepper
2 1/2 Tbs. olive oil
2 large red bell peppers, halved lengthwise and crosswise, and then thinly sliced
2 poblano chiles, halved lengthwise and crosswise, and then thinly sliced
1 large red onion, halved and thinly sliced
1/4 cup (2 fl. oz./60 ml) heavy cream
1/4 cup (1/3 oz./10 g) minced fresh cilantro
1 large avocado, sliced
8 to 12 corn tortillas, each about 6 inches (15 cm) in diameter, warmed
In a small bowl, mix the coriander, cumin and chile powder. Sprinkle the steak pieces on both sides with half of the spice mixture and generously with salt and pepper.
In a large nonstick fry pan over medium-high heat, warm 1 1/2 Tbs. of the olive oil. Add the bell peppers, poblano chiles and onion. Sprinkle lightly with salt and pepper and sauté until the vegetables are almost tender, about 8 minutes. Transfer to a large bowl.
In the same fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the steak and cook for 3 to 4 minutes per side for medium-rare. Transfer the steak to a cutting board. Return the pan to the heat and add the vegetable mixture, cream and remaining spice mixture. Stir until heated through, scraping up any browned bits. Season to taste.
Arrange the vegetables on one side of a warmed platter. Slice the steak across the grain and arrange on the second side of the platter. Sprinkle the steak and vegetables with cilantro. Serve with the sliced avocado and tortillas, allowing diners to assemble their own tacos. Serves 4.
Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.
