Steak and Potato Tacos with Poblano Chilies Tasty Recipes

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Steak and Potato Tacos with Poblano Chilies

"Everyone loves steak and potatoes and everyone loves tacos! Here is a winning combo of two favorites. This recipe is also a great use for leftover baked potatoes and just slice the baked potatoes and steak, then add to the sautéed onions and poblano chilies and cook until reheated."

Ingredients :

  • 2 tablespoons olive oil, divided
  • 1 large onion, sliced
  • 2 poblano chilies - stemmed, seeded, sliced
  • 12 ounces white potatoes, quartered lengthwise, cut crosswise into 1/4-inch thick slices
  • 1 (12 ounce) flank steak
  • Garlic powder
  • Chile powder
  • 12 (6 inch) corn tortillas
  • Chopped fresh cilantro
  • Pico de gallo and/or hot sauce

Instructions :

Prep : 20M Cook : 12M Ready in : 45M
  • Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
  • Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
  • While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
  • Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.

Notes :

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