Tacos al Cambra

Tonight it was make the 25 minute commute home, tear through the grocery store and try to get dinner on the table by 6:30.  My version of the 30 minute meal…

Tacos al Cambra

Heat oven to 425º.  Cover cookie sheet with foil.  Chop:

1 onion (large chunks)

1 Anaheim pepper (or other pepper of your choosing)

2 cloves garlic (slice or rough cube)

Mound everything on cookie sheet and drizzle with olive oil.  Put in oven.  When veggies start to brown, distribute them evenly over the pan and finish roasting to desired doneness (roughly 20 – 30 mins).

Meanwhile:

In a shallow dish, combine:

½ tsp. salt

½ tsp. pepper

½ tsp. garlic powder

½ tsp. Ancho chili powder

¼ tsp. ground cumin

¼ tsp. cocoa powder

Dredge steak (I used a couple of petite sirloins) completely in mixture and let sit for about 10 mins.

Heat a cast iron skillet until it’s HOT.  Lightly coat bottom with oil and heat corn tortillas (I made 4) until they’re slightly browned on each side.  Set aside (tent with foil to keep warm if desired).

Add a bit more oil (just enough to coat pan) and add steaks.  Cook on each side to desired doneness (finish in oven if desired), then let rest for 5 mins or so.  Slice into chunks.

Assemble tacos (I also added homemade guacamole and sour cream).