- ¾ to 1 cup warm water
- ½ tsp salt
- ¼ cup olive oil
- 2 cups flour
- ½ package yeast (2¼ tsp in a pkg)
- 1 flank steak
- ½ cup taco sauce
- ½ tsp salt
- ½ tsp ground pepper
- 1 tsp ground cumin
- 1 tsp chile powder
- ½ tsp garlic powder
- Mozzarella cheese
- green onions
- oil for frying bread
- To make the steak mix all the spices together, excluding the taco sauce, and rub over the flank steak on both sides. Grill the steak to your preference, I grilled mine to medium rare. After it’s grilled, cover it with aluminum foil and let it rest for about 10 minutes, during which time you can make the dough.
- Pour the yeast over the warm water in a small bowl.
- In the bowl of your mixer, add the flour and salt and mix. Add the olive oil and using the dough hook, mix for about a min.
- Add the yeast mixture to the flour mixture and mix until well incorporated. You can probably get about 6 to 8 tacos out of this dough, so if you’re not going to fry all of them, you can freeze half. Cut the dough into about 6 or 8 equal pieces, depending on how big you want each taco and roll each piece with a rolling pin so that it’s about ¼ of an inch in thickness.
- In a large frying pan heat enough vegetable oil so that it’s ½ inch deep. Fry 1 or 2 of the rolled out dough pieces, depending on how big your frying pan is. Fry until golden on both sides. When done place over paper towels.
- While the dough is frying, cut the steak into thin slices. Place steak into a bowl and pour taco sauce over and toss so that each piece is fully coated. If you need more sauce, feel free to add more.
- To serve, top each piece of fried bread with steak, freshly shredded mozzarella cheese, tomatoes, lettuce, green onions and cilantro.