Homemade Asadero Tacos

From Matt’s El Rancho, Austin Courtesy “The Tacos of Texas”

Makes 8 tacos

1 pound beef tenderloin 1 medium white onion 2 medium poblano peppers 2 ounces canola oil 3 ounces soy sauce Spices (such as salt, garlic

and black pepper) 6 ounces asadero cheese 8 corn tortillas

Instructions:

Cut beef tenderloin into ¼-inch cubes. Cut the onion and poblanos into small strips. Heat canola oil in a large cast-iron pan over medium heat.

When the oil is hot, add the beef tenderloin and cook halfway, then add the onions and poblano pepper strips.

Add soy sauce with spices (to taste) just before you remove meat to serve. In another pan, cook the asadero cheese over medium heat on both sides until soft.

Serve with hot corn tortillas. Put 4 tortillas on each plate. Make a large taco using two tortillas for each taco, adding first the adasero cheese, then the meat with the onions and peppers.