South-of-the-Gondorian-border Tacos de Bistec con Chiles Torreados by RavenTinuviel
Ingredients:
2 teaspoons bacon drippings
3 cups sliced Khandese sweet onion (one medium sliced 1/2 inch-thick) separated into rings. (Shire sweet onions work ok)
6 small Far Haradian serrano chilies, quartered lengthwise
1 teaspoon Umbarian sea-salt, divided into 1 teaspoon & 1/2 teaspoon
1 1/2 Tablespoons fresh lime juice
1 pound flank steak, or butterflied skirt steak, trimmed and cut into 1/2-inch strips
12 fresh corn tortillias (fresh Haradian made is hard toi come by, so Breeland pressed thin corn cakes will do)
1/2 cup Khandese salsa
Heat 1 teaspoon oil or bacon drippings in a non-stick skillet over medium-high flame.
Add onion and chilies; sauté 6 minutes.
Sprinkle onion mixture with 1/2 teaspoon salt; stir in lime juice.
Remove the onion mixture from pan.
Sprinkle steak with 1/2 teaspoon salt.
Place half of steak in a single layer in pan; cook 2 minutes on each side.
Repeat procedure with 1/2 teaspoon oil and remaining steak.
Divide the steak and onion mix evenly down the center of each tortillia.
Top with 1 tablespoon salsa and roll them up!
