This recipe comes from the IF Kitchen! Enjoy this deliciously seasoned steak on top of your homemade whole-wheat tortillas, topped with black bean and corn salsa at your next meal!
1 Tb chili powder
1 ½ tsp cumin
1 ½ tsp paprika
1 tsp oregano
1 tsp salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
Good for 1 lb. meat
Cut steak into strips and season all over.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
2 ½ cups whole-wheat flour (i.e. King Arthur’s white whole-wheat flour)
½ cup oil (i.e. avocado, olive)
1 tsp salt
1 cup hot water
In the bowl of a heavy duty mixer with a dough hook, put in the flour, oil and salt. Beat until crumbly, about 3-5 mins. Scrape sides as needed.
With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 mins.
Take dough out and divide into 12 equal pieces. Do this by rolling into an even log, cut in half, then cut each of those 2 pieces into 3 equal pieces giving you 6; then cut each of those in half to make 12 equal pieces.
Using the palms of your hands roll each into a ball and flatten it out. Place on a counter/tray. Cover with plastic wrap and let rest at room temperature at least 15 mins to one hour.
Heat 12” skillet over medium-high heat. The pan should be fairly hot before you begin cooking the tortillas.
On a floured board or countertop, use a rolling pin to turn each ball into a 8-10” flat circle (measure against a 8.5x11 sheet paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 1:15 minutes first side and 30 seconds on 2nd side. Set aside on a plate to cool. Eat within one hour, refrigerate or freeze.
Black Bean and Corn Salsa
1 can, 14 oz, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red pepper, diced
½ red onion, chopped
1 ½ tsps ground cumin
2 tsps hot sauce (recommend Tabasco)
1 lime, juiced
2 Tbs olive oil
¼ tsp salt
⅛ tsp pepper
Combine all ingredients in a bowl.
Let stand 5 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill as it defrosts - no need to refrigerate!