Beef Tacos (Inspired by Aziz Ansari)

Try these Beef Tacos from Klancy Miller's cookbook 'Cooking Solo'
Beef Tacos (Inspired by Aziz Ansari)

Tara Donne

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.

1
Servings
308
Calories Per Serving
Deliver Ingredients

Ingredients

For the pic o de g allo for one:

  • 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

For the guacamole for one:

  • 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

To finish the dish:

  • 2  Teaspoons  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)
  • lime, halved

Directions

For the pic o de g allo for one:

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.

For the guacamole for one:

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.

To finish the dish:

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.

Nutritional Facts

Total Fat
18g
26%
Sugar
4g
4%
Saturated Fat
4g
17%
Cholesterol
85mg
28%
Carbohydrate, by difference
7g
5%
Protein
29g
63%
Vitamin A, RAE
4µg
1%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
55mg
6%
Choline, total
99mg
23%
Fiber, total dietary
1g
4%
Folate, total
20µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
30mg
9%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
295mg
42%
Selenium, Se
35µg
64%
Sodium, Na
281mg
19%
Water
104g
4%
Zinc, Zn
9mg
100%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.