CDR-1TB - Double Burner Range
2 tablespoons vegetable oil
3 lbs flank steak or skirt steak
1 onion (chopped)
2 fresh limes, plus extra for toppings
1 bundle of cilantro
1 teaspoon salt
1 teaspoon pepper
1/2 stick butter
16 mini corn tortillas
Thinly slice the steak, then chop into bite size pieces.
In a skillet, brown the steak in the oil.
Add half the onions to the skillet and cook until soft. Save the rest of the onions.
Season with salt and pepper.
Squeeze the juice of two limes over the meat and onion mixture.
Continue cooking until the meat is cooked through.
While the steak is cooking, melt the butter in another skillet.
Fry the mini corn tortillas in the melted butter for 1 minute until they are soft.
Allow them to cool slightly.
You will need 2 mini corn tortillas per taco.
Spoon the meat mixture on the tortillas.
Top with cilantro, fresh onions and serve with limes.