Tacos de Oaxaca

Here are tonight's ingredients for supper at Mama's House.

Flat Iron Steak ... cut into thin strips 

Two Limes

Three Jalapenos

One Anaheim

One Roma Tomato

One Large Onion

Fresh Cilantro

Fresh Tortillas from H-E-B

This is an Old Mexico meal ...

not New Mexican, not Tex-Mex ...

this is authentic Mexican.

Tacos de Oaxaca

(tah-cohs day wah-hah-cah)

I pre-made some rice,

and began sauteeing some onion, anaheim, and tomato.

Then I added a thin layer of rice to the sautee.

I shared more of this Old Mexican Rice recipe HERE.

I folded the rest of the rice into the sautee, generously salted the top,

and then turned off heat, and lidded, and let sit

while I finished the rest of supper.

Then I turned my attention to the meat.

Seasoned with only salt and pepper,

I browned it over high heat

in coconut oil.

Here is how to properly prepare a Oaxacan taco.

Steak on tortilla

Topped with:

Seeded and veined, diced (tiny bits) jalapeno

Fresh-Squeezed Lime

Cilantro

Paper Thin Slices of Onion

(Lime is critical!)

This is a cheese-less taco ... cheese is too overpowering, 

and would ruin the delicate flavors.

Ideally, this is best served on corn tortillas

softened in hot coconut oil ... but my family

prefers flour tortillas. 

I still make a few chewy corn tortillas for myself.

Here is Laura's plate:

ENJOY!