Tacos de alambre con chorizo y chile morita

Ingredients

• flank steak400g
• Mexican chorizo, casing removed200g
• dried chile morita (or chipotle)3
• white onion1 large
• green bell pepper1
• garlic cloves3
• lime juice2 tbsp
• fresh epazote (or cilantro)2 tbsp chopped
• vegetable oil2 tbsp
• salt1 tsp
• black pepper0.5 tsp
• corn tortillas (small)12
• cotija cheese, crumbled60g
• crema Mexicana4 tbsp

Directions

1. 1

   Place dried chiles in a small bowl, cover with boiling water, and let soak for 10 minutes until soft. Drain, remove stems and seeds, then finely chop. Set aside.

2. 2

   Slice flank steak thinly against the grain into strips about 6cm long and 0.5cm thick. Halve the onion and slice into thin half-rings. Core and seed the bell pepper, then cut into thin strips. Mince the garlic.

3. 3

   Heat oil in a large cast-iron skillet or comal over medium-high heat. Add chorizo and cook, breaking it apart with a wooden spoon, until browned and crispy around the edges—about 5 minutes. Remove chorizo with a slotted spoon, leaving rendered fat in the pan.

4. 4

   Add the beef strips to the hot pan in a single layer (do in batches if needed) and sear without stirring for 2 minutes. Toss and cook another 30 seconds. Remove beef and set aside. Reduce heat to medium.

5. 5

   In the same pan, add onion and bell pepper. Sauté, scraping up browned bits, until softened and just charred at edges—about 6 minutes. Stir in minced garlic and chopped rehydrated chile, cook 1 minute. Return chorizo and beef to pan, add epazote, lime juice, salt, and pepper. Toss everything, cook 2 more minutes. Serve immediately on warm tortillas topped with cotija and crema.