Title: Spicy Steak And Corn Soft Tacos
Categories: April 1990
Yield: 1 servings

2 tb Olive oil
1 md Red onion; sliced
1 Red bell pepper; sliced
1/2 lb Round; flank or skirt
; steak, cut into
; 1/4-inch-thick,
; longnarrow strips
3/4 c Frozen whole kernel corn;
-cooked according to
; packagedirections,
; drained
1 Jalapeño chili;
-minced with seeds
1/2 ts Ground cumin
1/2 ts Chili powder
Salt and freshly ground
-pepper
1 1/2 tb Minced fresh cilantro
Corn or flour tortillas
Grated cheddar cheese
Chopped fresh tomatoes
Sour cream

Heat oil in heavy large skillet over medium heat. Add onion and bell pepper
and saute until tender, about 10 minutes. Transfer to plate. Add steak to
skillet and stir until no longer pink, about 1 minute. Return onion and
pepper to skillet. Add corn, jalapeño, cumin and chili powder and
stir until heated through. Season with salt and freshly ground pepper.
Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl
and keep warm.

Cook tortillas over gas flame or electric burner until they just begin to
color. Transfer to napkin-lined basket.

Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately,
so diners can assemble tacos at the table.

2 servings; can be doubled or tripled.

Bon Appetit April 1990

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