My new food obsession right here, I love these tacos! Yes they are tacos but the way these flavors come together is truly a wonderful new taste to your pallet. I also can not get enough of these plantains!!!
2 TBL Apple Cider Vinegar
1/4 tsp Sugar
1 tsp Salt plus 1 tsp
1/2 tsp Black Pepper plus 1 tsp
Shredded Red Cabbage about 1/4 of a head
2 sliced Green Onions
1 LB Steak (Top Sirloin or cut of your choice)
3 Plantains, peeled and cut into wedges and 1/3rds
1/2 tsp Ground Chipotle Chile Pepper
2 TBL butter
Soft Corn Tortillas
Shredded Cheddar Cheese
In a small Off Your Rocker Pottery serving bowl combine vinegar, sugar, 1 tsp salt and 1 tsp black pepper. Cook in microwave for 30 seconds, stir and make sure sugar is dissolved. Add cabbage and green onions, toss to coat and place in refrigerator.
Sprinkle steak with 1 tsp salt and 1 tsp black pepper on all sides. In a cast-iron skillet melt 1 TBL butter over med-high heat, add steak and cover turning often until desired doneness (135F for med-rare). Remove from heat and seat a side.
Sprinkle plantains with Ground Chipotle. Melt 1/2 TBL butter in skillet and add plantains, cover. Cook and turn until soft and potato like constancy adding the remaining 1/2 TBL butter half way thru. Approximately 8 minuets to cook.
Slice steak into small strips. Make sure to cut across the grain to ensure steak will be tender. Meanwhile heat tortillas, I prefer to heat them in the microwave wrapped in a clean dish towel. Heat 30 - 45 seconds at a time, turning and checking until warm and soft.
Assemble tacos: tortilla, cabbage mixture, steak, plantains, avocado, and cheese. Serve on an OYRP plate and indulge!
Off Your Rocker Pottery
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