Beef Tacos (Inspired By Aziz Ansari)

Name: Beef Tacos (Inspired By Aziz Ansari)
Ingredients: 1/2 cup chopped cherry tomatoes; 1 tablespoon minced red onion; 1 tablespoon freshly squeezed lime juice; 1 tablespoon minced fresh cilantro; 1/8 teaspoon seeded and minced thai chile; salt, to taste; 1/2 medium ripe avocado, chopped (about 1⁄2 cup); 1 tablespoon minced red onion; 1 tablespoon freshly squeezed lime juice; 1 tablespoon minced fresh cilantro; 1/8 teaspoon seeded and minced thai chile; salt, to taste; 2 teaspoon extra-virgin olive oil; 1/4 pound flank or other beef steak (preferably pasture-raised), sliced across the grain into thin strips; salt, to taste; freshly ground black pepper, to taste; 2 or 3 corn tortillas (6-inch or smaller); 1 lime, halved

Klancy Miller|March 14, 2016 7:05 am EST

3 (2 ratings)

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NOT LONG AGO, I saw comedian Aziz Ansari on tour. He made me laugh for two hours straight—and impressed me with his deep love of tacos, which he talked about at length. Inspired, I set about learning how to prepare all the ingredients that make a taco delicious: pico de gallo, guacamole, and, for this one, nicely sauteed beef. (If your market sells quality beef cut and packaged for stir-fry, feel free to use it here.) Tacos are great for dinner (or anytime, really) because it’s like you’re having a little party for yourself. Obviously, they’re also fun to make for friends, and this recipe can easily be multiplied. Have these with a cold Negra Modelo beer, and raise your glass to Aziz.Excerpted from COOKING SOLO, © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Servings

1

Ingredients

1/2 cup chopped cherry tomatoes
1 tablespoon minced red onion
1 tablespoon freshly squeezed lime juice
1 tablespoon minced fresh cilantro
1/8 teaspoon seeded and minced thai chile
salt, to taste
1/2 medium ripe avocado, chopped (about 1⁄2 cup)
1 tablespoon minced red onion
1 tablespoon freshly squeezed lime juice
1 tablespoon minced fresh cilantro
1/8 teaspoon seeded and minced thai chile
salt, to taste
2 teaspoon extra-virgin olive oil
1/4 pound flank or other beef steak (preferably pasture-raised), sliced across the grain into thin strips
salt, to taste
freshly ground black pepper, to taste
2 or 3 corn tortillas (6-inch or smaller)
1 lime, halved

Directions

Place the tomatoes, onion, lime juice, cilantro, and chile in a small bowl. Add a pinch of salt, taste, and adjust the seasoning, if desired. Stir to combine and set aside.
In another small bowl, combine the avocado, onion, lime juice, cilantro, and chile. Using a fork, mash the ingredients together. Season with salt (I suggest 2 pinches), taste and adjust the seasoning, and set aside.
Heat the oil in a small cast-iron skillet over medium-high heat, tilting the pan to coat the bottom. Add the beef, season with a pinch of salt and a grind of pepper, and cook, stirring, until done to your liking, 1 to 3 minutes.
Heat another cast-iron skillet over low heat, stack the tortillas in it, and warm them, turning the stack once, for about 2 minutes per side. (Or, if you have a microwave, wrap them in a damp paper towel and heat on high power for 30 seconds.)
To serve, spread guacamole on each tortilla. Top it with the beef and pico de gallo and finish the tacos with a squeeze of lime juice.