f o o d WHAT’S COOKING
STEAK AND HERB TACOS
A spicy rub fo r th e b e e f g ives th is a u th en tic
ta co -sta n d -style taco its S o u th w e st flavor.
PREP:25MIN. CHILL:2HR. GRILL:14MIN.
1
toi
1
/
2
lb.lean boneless beef top
sirloin steak,
1
inch thick
2
Tbsp. snipped fresh marjoram or
oregano, or
2
tsp. dried marjoram
or oregano, crushed
1
Tbsp. chili powder
2
tsp. garlic powder
1
/4
tsp. salt
У4
tsp. cayenne pepper
1
Tbsp. olive oil or vegetable oil
12
6
-to
8
-inch corn or flour tortillas
2
tomatoes, chopped
1
small onion, chopped
4
to
6
radishes with tops, sliced
1/ 2
cup snipped fresh cilantro
8
to
10
oz. queso fresco cheese, crumbled
or Monterey Jack cheese, shredded
Lime wedges (optional)
Trim fat from beef; place in shallow
dish. In howl combine marjoram, chili
powder, garlic powder, salt, cayenne
pepper, and oil; spread on both sides of
beef. Cover. Refrigerate 2 to 4 hours.
2.
For charcoal grill, cook steaks on rack
of an uncovered grill directly over
medium coals until desired doneness,
turning once halfway through grilling.
Allow 14 to 18 minutes for medium-rare
(145°F) or 18 to 22 minutes for medium
(160°F). (For gas grill, preheat. Reduce
heat to medium. Cook steak on grill rack
over heat. Cover; grill as above.)
3
. While beef is cooking, wrap tortillas in
foil. Place on grill during last 10 minutes
of grilling, turning occasionally.
4.
Cut beef crosswise in slices or chunks.
On each tortilla layer beef, tomatoes,
chopped onion, radishes, and cilantro.
Add crumbled cheese. Serve immediately
with limes. MAKES 12 TACOS.
EACH TACO
189 cal, 8 g fa t (2 g sat. fat), 18 mgchol,
115 nig sodium, 16gcarbo,2gfiber, 14gpro. Daily
Values: 13% vit.A, 13% vit. C,20% calcium, 13% iron.
CHICKEN-VEGETABLE TACOS
G ather th e best o f the garden in a tortilla.
STARTTO FINISH: 45 MIN.
1
lb. skinless, boneless chicken
breasts, cut in bite-size strips
1
cup bottled green salsa
4
oz.fingerling potatoes
2
ears sweet corn, uncooked
12
8
-inch whole wheat tortillas, heated
(see “Bring Out the Best in Tortillas,”
p.
766
)
2
tomatoes, seeded and chopped
Vi
cup coarsely chopped Italian
(flat-leaf) parsley
2
red,yellow, and/or green sweet
peppers, coarsely chopped
2
small zucchini, cut in thin wedges
1.
In microwave-safe bowl combine chicken
and
x/ 2
cup salsa. Microcook, covered, on
100% power (high) 5 to 7 minutes, stirring
once, until no pink remains. Remove with
slotted spoon. Cover and keep warm.
2.
In medium microwave-safe bowl
combine potatoes and 1 tablespoon
w ater.
Cover with plastic wrap and microcook on
100% power (high) 3 to 4 minutes or until
tender, tossing once. Carefully open
corner of plastic to let steam escape. Cool
briefly. Cut in chunks; lightly sprinkle with
salt.
Cut uncooked corn from cobs.
3.
On each tortilla place chicken, corn,
tomatoes, parsley, sweet pepper, potatoes,
zucchini, and remaining salsa. Serve
immediately,
makes
12
tacos
.
EACH TACO
311cal, 14 g fa t (4 gsat. fat),
67 mgchol, 925 m g sodium, 24 gcarbo,
12gfiber, 24gpro. Daily Values:23% vit.A ,
69% vit. C, 9% calcium, 19% iron.
WHAT IS QUESO
FRESCO?
A crumbly, slightly
salty cheese that’s delicious with
Mexican dishes
and available in
supermarket
cheese
sections.
Cheddar and
feta are good
substitutes.
