Serves: 4
Total Calories: 143
1. Prepare the tortilla dough, making 4 fresh corn tortillas, 1/4-inch thick and about 4 inches in diameter.
2. Heat a medium dry skillet or Mexican comal over medium-high heat. Put 1 tortilla on the pan. Cook until it loosens easily from the pan, about 45 seconds. (It should still be pale in color.) Turn and cook 35 seconds. Remove from the pan and pinch up a 1/3-inch edge all around. Return to the pan, flat side down. Cook 30 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining tortillas. Stack, covered, on the same plate.
3. Heat the oil in the same skill over medium-high heat. Cook the onion, stirring, until it starts to brown, 3 to 4 minutes. Transfer to a plate. Cook the steak in the same skillet until brown on both sides and just cooked through, about 2 minutes on each side. Season with salt. Transfer the meat to a cutting board and finely chop it.
4. To assemble, spread 2 tablespoons of green salsa on each picadita. Top each with about 3 tablespoons of the shopped steak and onion. Sprinkle with cheese an serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tortilla Appetizer with Beef and Green Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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