I’m not an atom, so you can trust me.
These tacos are super yummy. Shredded steak and the thick, spicy tomato sauce make them stand out from the usual taco recipes.
2 jalapeño peppers, chopped
1 Tbs oil
1 lb skirt steak
2 cups crushed tomatoes
Tortillas or taco shells, warmed, to serve
Toppings such as shredded cheese, shredded lettuce, and chopped tomato
1. Sauté jalapeños in oil.
2. Season skirt steak with salt and pepper; add to the pan and sear on both sides.
3. Add crushed tomatoes and 2 cups water. Simmer, covered, 45 minutes.
3. Shred the beef and serve in tortillas or tacos with toppings.
Recipe from Food Network Magazine
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