Steak Taquitos

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

2-1/2 cups chopped tomatoes
2 cups chopped onions
3/4 cup chopped fresh cilantro
6 Tbsp. fresh lime juice
1-1/2 Tbsp. fresh chopped serrano chile
3 cups crumbled queso fresco (Mexican cheese)
24 small corn tortillas (6″)
2 pounds skirt steaks, trimmed

Instructions:

Combine the first 5 ingredients in a medium bowl. Season the salsa with salt and pepper. (make ahead and chill)

Preheat oven to 350F.

Place the queso fresco in a bowl. Wrap the tortillas in foil, enclosing completely. Place in the oven until heated through, about 15 minutes. Meanwhile, prepare the grill or broiler. Season the steaks generously with salt and pepper. Grill or broil steaks to the desired temperature, about 5 minutes per side. Thinly slice the steak across the grain and place in serving bowl.

Arrange the bowls of salsa and queso fresco, the corn tortillas and sliced steak on the table and allow your guests to assemble their own taquitos.