Milanesa Tacos
Milanesa Tacos
Ingredients
For the Milanesa Tacos
- 1 1/2 pounds milanesa, thinly sliced beef
- 1 large poblano pepper, sliced lengthwise into long, skinny strips
- 1/4 purple onion, sliced into long, skinny strips
- 3 Roma tomatoes, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil, as needed for sautéing
- 1 tablespoon Lawry's Seasoned Salt, to taste
- 1/2 teaspoon ground cumin, to taste
- 10 fluid ounces El Pato hot tomato sauce, half of a 20 oz can
- 1 1/2 cups shredded mozzarella cheese, as needed for melting
For Serving
- 12 corn tortillas, warmed
Instructions
- 1
Prepare the vegetables: Slice the poblano pepper lengthwise into long, skinny strips. Slice about 1/4 of the purple onion into long, skinny strips. Slice the Roma tomatoes into thick rounds, approximately 1/2 inch thick.
⏱️ 10 min
- 2
Sauté the vegetables: Heat the olive oil in a large skillet or pan over medium heat. Add the sliced poblano peppers, purple onions, and Roma tomatoes. Cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
⏱️ 5 min
- 3
Prepare the milanesa: While the vegetables cook, remove the milanesa from its packaging. To easily cut the beef, roll the thin slices together tightly. Slice the rolled beef into long strips, then unroll them and slice each strip down the middle to create smaller, bite-sized pieces.
⏱️ 5 min
- 4
Cook the meat with vegetables: Once the vegetables are slightly cooked, add the cut milanesa to the pan with the vegetables. Season generously with Lawry's Seasoned Salt to your liking. Add a small amount of ground cumin. Cook, stirring frequently, until the meat is slightly browned, about 10 minutes.
⏱️ 10 min
- 5
Add the sauce and simmer: Pour in the El Pato hot tomato sauce. Stir to combine all ingredients. Reduce the heat to low, cover the pan, and let the mixture simmer for 20 minutes, allowing the flavors to meld.
⏱️ 20 min
- 6
Add cheese: After simmering, uncover the pan and sprinkle a generous amount of shredded mozzarella cheese evenly over the milanesa mixture. Cover the pan again and allow the cheese to melt for about 5 minutes, or until gooey and bubbly.
⏱️ 5 min
- 7
Serve: While the cheese melts, warm your corn tortillas according to package directions. Spoon the hot milanesa mixture into the warm tortillas to create delicious tacos and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Milanesa Tacos
Ingredients
For the Milanesa Tacos
- 1 1/2 pounds milanesa, thinly sliced beef
- 1 large poblano pepper, sliced lengthwise into long, skinny strips
- 1/4 purple onion, sliced into long, skinny strips
- 3 Roma tomatoes, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil, as needed for sautéing
- 1 tablespoon Lawry's Seasoned Salt, to taste
- 1/2 teaspoon ground cumin, to taste
- 10 fluid ounces El Pato hot tomato sauce, half of a 20 oz can
- 1 1/2 cups shredded mozzarella cheese, as needed for melting
For Serving
- 12 corn tortillas, warmed
Instructions
- 1
Prepare the vegetables: Slice the poblano pepper lengthwise into long, skinny strips. Slice about 1/4 of the purple onion into long, skinny strips. Slice the Roma tomatoes into thick rounds, approximately 1/2 inch thick.
⏱️ 10 min - 2
Sauté the vegetables: Heat the olive oil in a large skillet or pan over medium heat. Add the sliced poblano peppers, purple onions, and Roma tomatoes. Cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
⏱️ 5 min - 3
Prepare the milanesa: While the vegetables cook, remove the milanesa from its packaging. To easily cut the beef, roll the thin slices together tightly. Slice the rolled beef into long strips, then unroll them and slice each strip down the middle to create smaller, bite-sized pieces.
⏱️ 5 min - 4
Cook the meat with vegetables: Once the vegetables are slightly cooked, add the cut milanesa to the pan with the vegetables. Season generously with Lawry's Seasoned Salt to your liking. Add a small amount of ground cumin. Cook, stirring frequently, until the meat is slightly browned, about 10 minutes.
⏱️ 10 min - 5
Add the sauce and simmer: Pour in the El Pato hot tomato sauce. Stir to combine all ingredients. Reduce the heat to low, cover the pan, and let the mixture simmer for 20 minutes, allowing the flavors to meld.
⏱️ 20 min - 6
Add cheese: After simmering, uncover the pan and sprinkle a generous amount of shredded mozzarella cheese evenly over the milanesa mixture. Cover the pan again and allow the cheese to melt for about 5 minutes, or until gooey and bubbly.
⏱️ 5 min - 7
Serve: While the cheese melts, warm your corn tortillas according to package directions. Spoon the hot milanesa mixture into the warm tortillas to create delicious tacos and serve immediately.
⏱️ 5 min