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<\/a><\/p>\n8 oz. flank steak<\/p>\n
Juice of one lime<\/p>\n
1 T. neutral oil, such as canola<\/p>\n
\u00c2\u00bc tsp. cumin<\/p>\n
\u00c2\u00bc tsp. salt<\/p>\n
\u00c2\u00bc\u00c2\u00a0tsp. freshly ground black pepper<\/p>\n
Vegetables:<\/p>\n
1 large bell pepper (or 2 small bell peppers), cut into 1\u00e2\u0081\u201e4-inch wide strips<\/p>\n
1 small onion, cut into 1\/4-inch wide strips<\/p>\n
\u00c2\u00bc tsp. salt<\/p>\n
Nonstick cooking spray<\/p>\n
Tortillas:<\/p>\n
1 C. Maseca (or other instant corn masa flour)<\/p>\n
\u00c2\u00be C. lukewarm water<\/p>\n
Pinch of salt<\/p>\n
Optional:<\/p>\n
Cilantro, washed and dried<\/p>\n
Shredded cheddar, Monterey Jack or Chihuahua cheese<\/p>\n
Salsa or pico de gallo<\/p>\n
Guacamole<\/p>\n
Preheat your waffle iron on medium.\u00c2\u00a0 In a zip-top plastic bag or bowl, combine the lime juice, oil, cumin, and salt and pepper. Add the flank steak and allow it to marinate while you prepare the rest of the ingredients. In a medium bowl, toss the vegetables with the salt. When the waffle iron has preheated, coat both sides of the grid with nonstick spray, place as many vegetables as will fit in a single layer on the waffle iron and close the lid. Cook the vegetables about 2 minutes, or until they are just starting to soften and display waffle marks. Repeat Step 4 as necessary with remaining vegetables, removing the finished vegetables to a covered bowl to keep them warm. In a medium bowl using your hands, combine the Maseca, water and salt and knead until a soft dough forms. It should be about the consistency of Play-Doh.<\/p>\n
Divide the dough into six roughly equal pieces and roll those pieces into balls. Place the balls on a towel and cover with a damp towel to keep them from drying out.\u00c2\u00a0 Press one ball into a disc with your hand. Place the disc on a sheet of plastic wrap covered with Maseca and cover that with another sheet of plastic wrap. Using a rolling pin, roll out the dough into a circle about 6 inches across.\u00c2\u00a0\u00c2\u00a0 Place the dough into the waffle iron, close the lid, and cook for about 1 minute or until the dough has firmed up to a tortilla consistency and bears light waffle marks. (Don’t let the waffle marks get too dark or you’ll end up with tortilla chips. Hey, there’s an idea…)\u00c2\u00a0\u00c2\u00a0 While the first tortilla cooks, repeat Step 8 with another ball of dough. Remove the finished tortillas to a tortilla warmer\u00c2\u00a0or wrap them in a clean kitchen towel to keep warm.<\/p>\n
When the last tortilla has finished waffling, place the flank steak in the waffle iron and close the lid.\u00c2\u00a0\u00c2\u00a0 Cook the steak for about 5 minutes. Thicker cuts may take longer. You want it to reach an internal temperature of about 140 degrees. Use an instant-read thermometer or cut into the steak. You should see some pink \u00e2\u20ac\u201d but no red \u00e2\u20ac\u201d in the center.\u00c2\u00a0 Remove the finished steak to a cutting board, turn off the waffle iron, and let the meat rest for a couple of minutes before slicing it\u00c2\u00a0thinly against the grain. Assemble the tacos: If the tortillas have cooled too much, place one in the waffle iron for 10 seconds and let the residual heat warm it up. Pile the sliced meat into a waffled tortilla and add waffled vegetables.\u00c2\u00a0 Top with cilantro, cheese, salsa and\/or pico de gallo and serve with guacamole on the side if desired.<\/p>\n
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WIW: Waffled Steak Tacos with Freshly Waffled Tortillas 8 oz. flank steak Juice of one lime 1 T. neutral oil, such as canola \u00c2\u00bc tsp. cumin \u00c2\u00bc tsp. salt \u00c2\u00bc\u00c2\u00a0tsp. freshly ground black pepper Vegetables: 1 large bell pepper (or 2 small bell peppers), cut into 1\u00e2\u0081\u201e4-inch wide strips 1 small onion, cut into 1\/4-inch wide strips \u00c2\u00bc tsp. salt Nonstick cooking spray Tortillas: 1 C. Maseca (or other instant corn masa flour) \u00c2\u00be C. lukewarm water Pinch of salt…<\/p>\n