I was perusing the Market Basket in Manchester while visiting my brother, when I noticed some Buffalo Steaks in the Meat Department. They were $6 for two, 8oz portions, and having only had good experiences with Buffalo in the past, I decided to buy and nosh.
These tacos are quite easy to make. The meat could stand to have an overnight marination, but I was in a rush to nosh, so I gave them a quick and simple dry rub consisting of: cumin, salt and pepper, chili, and oregano.
Ingredients:
Buffalo steaks (for tacos I would say 4 ounces a person will do)
1 large sweet potato
1 avocado
1/2 cup Queso Fresca ( and Mexican cheese will do justice, but any cheese will do in a bind)
Tortillas ( I used store bought but will post an easy and cheap tortilla recipe later)
pinch of: cumin, chili, oregano
Lime and radish for garnish
Instructions:
Take out your steaks and rub them down with the dry rub ingredients, set aside.
Preheat your oven to 400 degrees and peel and slice your sweet potato into half moons. Toss your sweet potato in oil, salt, and pepper until evenly coated then put them in your 400 degree oven for 25 minutes, or until tender.
After your potatoes have been in for ten minutes heat your grill pan on high (you can use a regular pan or even better a grill if you have one). Once your pan is smoking hot throw on your steaks for 3-4 minutes per side. I like my steak rare, but if you don't cook your steak according to your preference. Take your meat off and let rest for 5-10 minutes, you want the juices to leak out then seep back in, cutting before letting meat rest will result in a loss of juice and therefore a loss in flavor.
Crisp your tortillas on your cook top until warm. Assemble your tacos with your cut radish and lime as garnish, nosh.
**This recipe would pair magnificently with the Toasted Lady with the substitution of tequila for gin.
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