Ingredients Jump to Instructions ↓

  1. 2 1/2 cups chopped tomatoes

  2. 2 cups chopped onions

  3. 3/4 cup chopped fresh cilantro

  4. 6 tablespoons fresh lime juice

  5. 1 1/2 tablespoons chopped serrano chilies or jalapeño chilies

  6. 3 cups crumbled queso fresco or mild feta cheese (about 18 ounces). Queso fresco, also known as queso blanco, is available at Latin American markets and in some supermarkets.

  7. 24 4-inch corn tortillas

  8. 2 pounds skirt steaks, trimmed

Instructions Jump to Ingredients ↑

  1. Combine first 5 ingredients in medium bowl. Season salsa with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)

  2. Preheat oven to 350°F. Place queso fresco in bowl. Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.

  3. Meanwhile, prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. Grill or broil steaks to desired doneness, about 5 minutes per side for medium-rare. Thinly slice steaks across grain. Place in serving bowl.

  4. Arrange bowls of salsa, queso fresco, corn tortillas and steak on table. Allow guests to assemble their own taquitos.


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