Empress Tacos — Great Steak Tacos
While I’ve been known to indulge in tacos, they’re seldom my favorite food. They tend to be a bit messy and, frankly, with just hamburger and chicken, they tend to be pretty much the same — maybe with more or less chili — but you get the idea. Having said that, these “Empress Tacos” are a different story. Their something else entirely, starting with filet mignon (cut into chunks after cooking) and combining a little lettuce, guacamole and salsa fresca, add a little lettuce and you have a real treat. Add some black beans on the side and now you have something special.
For those who are curious, this dish — which I found in an old cookbook and upgraded a bit — is named for the Empress Carlota, who was at the time apparently the actual empress of Mexico. She was a big fan of the spicy food of Mexico (she apparently wasn’t native there) and these tacos were designed to bring her to mind, from time to time, I guess.
There are some things to note about this recipe. You can use other kinds of steak for them, but the filet is really the way to go. As for the tacos, guacamole, and salsa fresca, each of them can be made yourself or bought from a decent Mexican (or some other store) as you see fit. Generally, I seldom make tacos, but the guac and the salsa I love to make myself. I can get the chunks and the flavors just right that way.
- 1 filet mignon for each serving
- Salt and pepper
- Butter, pasta and garlic sauce for topping each filet
- 1 cup chunky guacamole
- 1 cup salsa fresca
- Shredded lettuce (iceberg is my favorite)
- Broil the steaks until done and when the steaks are turned, and the butter/parsley/garlic sauce as a finishing touch.
- In each of two tacos, combine a little lettuce, half the steak, guacamole and salsa, and a little extra parsley.
- Serve warm black beans (regular or refried) on the side.