INGREDIENTS

• 1/3 pound beef filet, cut in two steaks
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt
• 1 red onion
• 1/4 cup wine vinegar
• 1 tablespoon olive oil
• 10 small (4 1/2 inches) corn tortillas
• 1 cup diced queso fresco
• 1 small bunch of cilantro
• 1 lime, cut in small wedges

PROCEDURE

Season the filet steaks with cumin, chili powders, and salt.  Set aside.  Use a mandoline to very thinly slice the red onion.  Place the red onion, vinegar, and a good pinch of salt in a bowl, and stir to combine.  Let sit for 15 minutes to quick pickle while you finish the tacos. Preheat a small nonstick skillet with a tablespoon of olive oil.  Sear the steaks 2 minutes on each side for rare meat.  Set aside to rest.  Meanwhile, heat the tortillas.  Dampen a paper towel with water, and wring any excess moisture from it.  Wrap it around the stack of tortillas and microwave for 30 to 60 seconds, until the tortillas are warm and pliable. Thinly slice the steak.  Make the tacos by piling on steak, pickled onions (discard the vinegar), queso fresco, cilantro, and a squirt of lime.  Dig in.print this recipe