Beef and Chorizo Tacos With Sautéed Chard

beef-chorizo-tacos-chard
Photo by Charles Masters
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 577 calories
    • Fat 31 g (10 g saturated fat)
    • Cholesterol 113 mg
    • Sodium 906 mg
    • Protein 45 g
    • Carbohydrate 29 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 109 mg

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 4 minutes per side for medium-rare. Let rest for 5 minutes; thinly slice against the grain.

Meanwhile, heat the remaining tablespoon of oil in a separate large skillet over medium heat. Add the chorizo, chard stems, onion, and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is soft, 6 to 8 minutes. Add the chard leaves and cook until wilted, 2 to 3 minutes.

Top the tortillas with the steak, chard, and sour cream. Serve with the lime wedges and hot sauce.

Ingredients

  1. Check 2 tablespoons canola oil
  2. Check 2 strip steaks (1 inch thick)
  3. Check Kosher salt and black pepper
  4. Check 4 ounces cured chorizo, thinly sliced
  5. Check 1 bunch Swiss chard, stems thinly sliced and leaves torn into bite-size pieces (about 5 cups)
  6. Check 1 medium onion, chopped
  7. Check 8 corn tortillas, warmed
  8. Check 1/3 cup sour cream
  9. Check Lime wedges and hot sauce, for serving

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 4 minutes per side for medium-rare. Let rest for 5 minutes; thinly slice against the grain.
  2. Meanwhile, heat the remaining tablespoon of oil in a separate large skillet over medium heat. Add the chorizo, chard stems, onion, and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is soft, 6 to 8 minutes. Add the chard leaves and cook until wilted, 2 to 3 minutes.
  3. Top the tortillas with the steak, chard, and sour cream. Serve with the lime wedges and hot sauce.