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Guatemalan Shredded Beef Tortilla Chips
From Dorothy McNett's recipes at www.dorothymcnett.com. Quick and easy using tender steak to shred and serve with freshly cooked corn tortilas or use flour tortillas as desired.
1 - 2 rib eye or tenderloin steak
1/2 teaspoon dried thyme
1 tablespoon extra virgin olive oil
2-3 tablespoons diced sweet red pepper, or pimiento
salt and pepper
4 - 5 corn tortillas
1-2 tablespoons extra virgin olive oil
Rub the steak all over with the dried herbs. Heat a heavy bottomed skillet about 30 seconds, add the 1/2 teaspoon oil. Heat about 30 seconds more, add the steak. Cook at medium high for about 2 minutes, turn and cook another 1-2 minutes. Remove to a cutting board. Toss the diced pepper or pimiento into the hot pan and cook about 1 minute. Set aside. Using a clean larger fry pan or saute pan, heat 1-2 tablespoons oil over medium high heat. Tear the corn tortillas into pieces and cook about - 2 minutes to brown gently and to crispen, turning them over. Arrange the tortilla chips on a platter. With a sharp knife, thinly slice the beef, shredding it with your fingers as you work with it. Arrange on top of the chips, sprinkle with the peppers and serve.
Recipe created 2013-04-02.
