Boccados, 1960s

by Jeff McAdams

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Cocina Mexicana (Mexican Kitchen) by June Dutton TX716 .M4 D88 1969

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I chose this recipe because it looked easy and I’m not a good cook. It turned out I was right.

This is a simple dish that is pretty flexible. You line up the ingredients and put them in whatever order looks good to you. The steak pieces work best in small, thin portions. I used a think sliced sirloin steak, which cooked quickly and cut easily with a steak knife. Warming up the tortillas is important to give them a little crunch and it makes them firm and easier to hold. I tore them into quarters and placed the ingredients on top and then used another quarter as a sandwhich top, so it would be less messy to eat. It turned out to be just as messy, but that’s okay.

For a really simple dish, these were very tasty. Good for a party or by yourself.

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Boccados (Beefsteak Tidbits) pg. 28

2 lbs sirloin steak
12 flour tortillas2 cups refried beans

1 cup salsa de la cocina

1 cup guacamole
½ cup sour cream

Grill steak to desired doneness and cut in 2 ½ x 1/2x ¼ inch strips.

Warm tortillias in a hot, ungreased skillet.

To eat, tear tortillia in four pieces. Put a bit of beans, meat, sauce and guacamole on each piece and top with a little sour cream. Form a bite size roll or sandwich. Serve with shredded lettuce with dressing.