Beef Ranchero

• 1 1/2 medium poblano chiles, oil-roasted, peeled, cored, and seeded (page 154)
• 2 tablespoons vegetable oil
• 1 1/2 pounds strip steak, cut into 1/4-inch dice
• 1 small yellow onion, cut into 1/4-inch dice
• 1 serrano chile, stemmed and minced
• 3 small tomatoes, blackened (page 164) and chopped
• 1 teaspoon chopped fresh cilantro leaves
• 3 cloves garlic, roasted (page 158) and chopped
• Juice of 1 lime
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon cumin seed, toasted and ground (page 164)
• 1/2 teaspoon dried Mexican oregano, toasted and ground (page 161)
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Grilled cebollitos (charred green onions) sprinkled with salt and fresh lime juice

1. Cut the prepared poblano chile into 1/4-inch-thick strips (rajas); set aside.
2. Preheat a large, heavy skillet over high heat.
3. Add the oil to the pan and then quickly add the diced steak and onion.
4. Saute for 5 minutes, then add the remaining ingredients except for tortillas and garnish.
5. Cook until the meat is cooked and the mixture thickens slightly and is moist, but not wet, about 3 minutes.
6. Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
7. To serve, lay the tortillas side by side, open face and overlapping on a platter.
8. Divide the filling equally between the tortillas and top with salsa and garnishes.
9. Grab, fold, and eat right away.
10. Or build your own taco: lay a tortilla, open face, in one hand.
11. Spoon on some filling, top with salsa, fold, and eat right away.

poblano chiles, vegetable oil, yellow onion, serrano chile, tomatoes, cilantro, garlic, lime, chile powder, cumin, oregano, corn tortillas, cebollitos

Taken from www.epicurious.com/recipes/food/views/beef-ranchero-394004 (may not work)