• 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
  • lettuce
  • tomatoes
  • green onions
  • cilantro
  • oil for frying bread
  1. 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.
  2. Pour the yeast over the warm water in a small bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, top each piece of fried bread with steak, freshly shredded mozzarella cheese, tomatoes, lettuce, green onions and cilantro.