Those leftover steak tacos are packed with savory goodness and perfect for any weeknight dinner! Topped with fresh onions and cilantro and drizzled with a delicious roasted chipotle sauce.
Roast tomatoes on a griddle until charred spots appear and tomatoes become soft.
Let them slightly cool down and then place them on a blender with garlic, salt, a pinch of cumin, and chipotle chilies. Add arbol chilies if you want salsa to be spicy.
Blend for half a minute, transfer to a jar or bowl, and set aside.
Prepare the steak
In a small bowl, add beef stock, a pinch of cumin, pepper, and salt to taste. Add oil and mix well.
Heat 3 tablespoons of oil on a cast iron skillet or frying pan. Add the steak and stir for half a minute or until lightly crispy.
Pour the beef stock mixture, mix and cook for 1 to 2 minutes taking care of not letting the meat dry out.
Place the steak on a plate and cover with aluminum foil to keep it warm and juicy.
Assemble the tacos
Place a cast iron skillet or a comal over medium heat and warm up tortillas (read notes).
Place a tortilla on a plate then add meat in the center. Top with cilantro, onions and radishes.
Drizzle with the chipotle sauce and serve immediately.
Notes
You can also heat the tortillas in the microwave. Just pile them on batches of four to five tortillas and cover them with a damp paper towel. Microwave at high for about half a minute or until they’re warm and soft.