Skip to content
Ingredients
– 1 pound (450g) flank steak or skirt steak
– 1/2 cup (120g) lime juice
– 1/4 cup (60g) olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 8-10 corn tortillas
– 1 cup (115g) shredded cheese (Monterey Jack or Cheddar)
– 1/2 cup (60g) chopped fresh cilantro
– 1/2 cup (60g) diced onion
– 1/2 cup (60g) diced bell pepper
– 1 jalapeño pepper, diced
– Vegetable oil for frying
– Salt and pepper, to taste
– Optional toppings: sour cream, salsa, avocado, shredded lettuce
Instructions
1. Marinate the steak: In a large ziplock bag, combine lime juice, olive oil, garlic, oregano, cumin, and cayenne pepper. Add the steak, seal, and refrigerate for at least 2 hours or overnight.
2. Prepare the filling: Grill or cook the steak to desired doneness. Slice into thin strips. In a bowl, mix together diced onion, bell pepper, and jalapeño.
3. Assemble the bombs: Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Spoon some of the steak and vegetable mixture onto the center of a tortilla, followed by a sprinkle of cheese.
4. Fold and seal: Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll up the tortilla to form a tight cylinder. Repeat with the remaining tortillas and filling.
5. Fry the bombs: Heat about 1/2 inch (1cm) of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add a few of the bombs (do not overcrowd) and fry until golden brown and crispy, about 2-3 minutes per side.
6. Drain and serve: Remove the bombs from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your desired toppings.
Tips and Variations
– Use leftover steak or cook the steak in a skillet if you don’t have a grill.
– Add diced chicken or cooked sausage to the filling for extra protein.
– Experiment with different types of cheese, such as Queso Fresco or Pepper Jack.
– Serve with a side of Mexican rice, beans, or roasted vegetables for a complete meal.