Carne Louca

Ingredients

• 12 oz beef sirloin or ribeye, thinly sliced
• 8 oz potatoes, russet or waxy
• 1 medium yellow onion
• ¾ cup mozzarella cheese, shredded
• 3 clove garlic cloves
• 3 tablespoon olive oil
• 1 pinch salt and pepper to taste
• 4 piece warm flour or corn tortillas for serving

Instructions

1. 1

   Cut the potatoes into 1/4-inch-thick rounds (like thin coins), then cut each round into 1/4-inch-wide sticks, like french fries. Pat dry with a paper towel.

2. 2

   Slice the onion lengthwise from root to tip, then cut crosswise into thin half-rings about 1/4 inch wide.

3. 3

   Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

4. 4

   Pat the sliced beef dry with a paper towel and sprinkle all over with salt and pepper.

5. 5

   Heat 1.5 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the potato sticks in a single layer and cook without moving for 3 minutes until the bottoms turn golden-brown and crispy like potato chips.

7. 7

   Stir the potatoes and spread them evenly again, then cook for another 2 minutes without stirring until the new bottom sides brown.

8. 8

   Push the potatoes to the outer edge of the skillet, leaving the center empty.

9. 9

   Add the remaining 1.5 tablespoons of olive oil to the center of the skillet and let it heat for 30 seconds until shimmering.

10. 10

    Add the sliced beef to the center in a single layer and let it sit undisturbed for 2 minutes until the bottom browns.

11. 11

    Stir the beef, breaking it into smaller pieces as you mix, and cook for another 1 minute until mostly browned on the outside.

12. 12

    Add the minced garlic and stir continuously for 30 seconds until it smells strongly fragrant.

13. 13

    Add the sliced onion and stir everything together, mixing beef, potatoes, and onion throughout the skillet, until the onion softens slightly, about 2 minutes.

14. 14

    Scatter the shredded mozzarella evenly over the top of the mixture, covering the surface completely.

15. 15

    Cover the skillet with a lid or aluminum foil and remove from heat; let sit for 1 minute until the cheese melts into a glossy layer.

16. 16

    Remove the lid carefully and set the skillet on the table (use an oven mitt — the handle is hot).

17. 17

    Warm the tortillas by placing them directly over a gas flame for 5 seconds per side, or stack them in a dry skillet over medium heat for 1 minute, turning halfway through.

18. 18

    Serve the carne louca directly from the skillet with warm tortillas on the side for scooping.

Tools you’ll need

• 12-inch skillet with lid
• cutting board
• chef's knife
• paper towels
• wooden spoon or spatula
• oven mitt

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