Ingredients with Measurements:
- 1 lb. flank steak, thinly sliced
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 8 corn tortillas
- 2 cups shredded mozzarella cheese
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1 tbsp. fresh lemon juice
- 1 garlic clove, minced
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, toss the sliced flank steak with olive oil, salt, and black pepper.
3. Grill the steak for 3-4 minutes per side, or until cooked to your desired level of doneness.
4. Remove the steak from the grill and let it rest for 5 minutes.
5. While the steak is resting, warm the tortillas on the grill for 30 seconds per side.
6. To make the Barros Luco sauce, whisk together the mayonnaise, milk, lemon juice, garlic, and parsley in a small bowl.
7. To assemble the tacos, place a few slices of steak on each tortilla, top with shredded mozzarella cheese, and drizzle with Barros Luco sauce.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan set to medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 29g
Carbohydrates: 24g
Protein: 32g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Mozzarella cheese can be substituted with any type of cheese you prefer.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
Variations:
- Add sliced avocado or guacamole to the tacos for extra creaminess.
- Top the tacos with diced tomatoes, red onions, or jalapeños for added flavor and texture.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- Make sure to let the steak rest before slicing it to ensure that it stays juicy.
- Warm the tortillas on the grill or in the microwave before assembling the tacos to prevent them from breaking.
- Double the recipe to feed a larger crowd.
Storage instructions:
Store any leftover steak, cheese, and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak and cheese in the microwave or on the stove until heated through. Warm the tortillas on the grill or in the microwave before assembling the tacos.
Presentation ideas:
Arrange the tacos on a platter and garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
Serve the tacos with a side of Mexican rice and beans.
Suggested side dishes:
Mexican rice and beans
Troubleshooting advice:
If the tortillas break when you try to fold them, try warming them up for a few more seconds on the grill or in the microwave.
Food safety advice:
Make sure to cook the steak to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Barros Luco is a popular sandwich in Chile that consists of thinly sliced beef and melted cheese on a toasted roll. This recipe puts a twist on the classic sandwich by turning it into tacos.
Flavor profiles:
Savory, cheesy, tangy
Serving suggestions:
Serve the tacos with a side of Mexican rice and beans for a complete meal.
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Region: Chilean