mag404 February 23, 2015 Comments Off on Recipe of the Week: CHICKEN FRIED STEAK TACOS


  • 1 lb cube steak
  • Flour, for frying
  • Salt and pepper
  • 2 eggs, beaten
  • Hot sauce
  • Vegetable oil
  • 3 Tbsp flour
  • 1 1/2 cups milk

For serving:

  • Flour tortillas
  • Pepper jack cheese, optional
  • Tomatoes, optional
  • Onions, optional
  • Cilantro, optional
  • Diced jalapenos, optional


  1. Begin by slicing the cube steak into strips, about an inch or two in width. Set aside. Prepare your breading station by having one pie pan with flour and salt and pepper, and in another pie plate place the eggs and hot sauce and mix well.
  2. Take each slice of cube steak and dip it in the eggs and then the flour, shaking off any excess. Repeat with remaining strips of steak and set aside for at least 10 minutes.
  3. In a medium skillet, place enough vegetable oil to cover the bottom of the pan and heat over medium high heat. To make sure the oil is hot enough, drop a small pinch of flour in and if it sizzles, then it’s ready. Place the strips of steak in the pan, being careful not to over crowd. Cook on each side for about 3-4 minutes or until golden brown. Remove the steak and season with a little salt and repeat with any remaining batches.
  4. Once all of the meat has been cooked, turn down the heat to medium and remove all oil but 2-3 tablespoons, adding more if needed. whisk in the flour and cook for about 2 minutes or until all of the flour taste is out. Continuing to whisk, add in the milk and turn up the heat to medium high, letting the gravy come to a boil and thicken. Continue to whisk until the gravy can coat the back of a spoon, it should take about 5-7 minutes. Season with salt and pepper and remove from heat.
  5. To assemble the tacos, take a tortilla and put 1-2 strips of chicken fried steak, top with a little cheese, if desired, gravy, and the tomatoes, onions, cilantro, and jalapenos, all to taste – repeat with remaining tacos. Serve immediately

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