Beef and Chorizo Tacos With Sautéed Chard
Ingredients
- 2 tablespoons canola oil
- 2 strip steaks (1 inch thick)
- Kosher salt and black pepper
- 4 ounces cured chorizo, thinly sliced
- 1 bunch Swiss chard, stems thinly sliced and leaves torn into bite-size pieces (about 5 cups)
- 1 medium onion, chopped
- 8 corn tortillas, warmed
- 1/3 cup sour cream
- Lime wedges and hot sauce, for serving
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