INGREDIENTS
- 1-2 poblano peppers
- ½ pound butcher’s steak
- 2 teaspoons sea salt
- 2 tablespoons lard or ghee
- 2-4 tortillas
- Cilantro leaves and tender stems, for garnish
- Finely chopped sweet white onion, for garnish
Serves 1-2
DIRECTIONS
- Cutting around the core like you would an apple, quarter the peppers. Broil or grill until blackened in spots and softened, 7-10 minutes, depending on your broiler/grill situation. When cool enough to handle, slice into taco-sized strips, season lightly with salt, and set aside.
- Set a large cast-iron skillet over medium-high heat and allow to heat while you prepare the steak.
- Pat steak dry with paper towels, then season generously with salt.
- Swirl oil into pan, and add steak. Allow to cook, undisturbed, until deeply browned, 2-4 minutes depending on the thickness of your steak. Flip to brown briefly, another 2-3 minutes. Allow steak to rest for at least 10 minutes before carving into it.
- While steak is resting, char tortillas over stovetop burners, 20-30 seconds each side. Pick your cilantro leaves, chop your onion, gather your roasted peppers.
- To assemble: lay strips of steak and peppers across the middle of each tortilla. Shower with cilantro and onion.