The Mexican market by our house upped it’s game tenfold. The new management is transforming this small corner store into a legit market. The meat counter alone is enough reason to go. Cactus being the second. The only thing that would make this place even sweeter would be a bakery, but I really don’t need all of that. More marinated meats please. The price and quality meet at an intersection that makes your mind explode. Every time we get something from there, we’re doing a double-take at the price. It just doesn’t feel right, but I’m not going to complain.
Having access to Mexican chorizo is worth its weight in gold. There aren’t substitutes for it. When you remove it from the casing, the stuff at the corner market cooks down into an almost liquid form of spicy goodness. This dish was inspired by La Cocina. It’s like fajitas but made better. It takes everything I love about them [meat and veggies and adds even more meat, more veggies [cactus], and generous amounts of Oaxaca cheese. Be still my heart. You can make tacos out of them, obviously, but I’m much more into shoveling it in by the forkful. Tortillas just take up stomach space.
- 1lb thinly sliced steak
- 1lb chorizo, casing removed
- 1 green bell pepper, sliced thin
- 1 medium yellow or white onion, sliced thin
- 1 cup strips of nopales [cactus], rinsed and drained if using the jarred variety
- 1-2 jalapeños, sliced
- 4oz+ Oaxaca cheese, shredded
- tortillas for serving
Heat a large skillet on medium high heat. Add the steak and brown on all sides before removing from heat to a paper towel lined plate. Add the chorizo. Break it up. When it’s halfway cooked, add the vegetables. Cook until tender. Add the remaining steak. Sprinkle with the shredded cheese. Stir in or place under a broiler to melt. Serve with the tortillas. Or with a fork. Fingers work well too.