Big Wig Tacos celebrating first anniversary with burritos deal

CHICAGO (WLS) -- Starting Monday, Big Wig Tacos & Burritos in River North is celebrating its first year with $3 burrito, and there's even a chance to win free burritos for a year.

Jose Estrada, the general manager at Big Wig Tacos, joined ABC7 Sunday morning to talk about the Memorial Day special.

For more information, visit www.bigwigtacos.com.

BIG WIG TACOS & BURRITOS

STEAK TACOS

YIELD Makes 8-10 tacos

ACTIVE TIME 30 minutes

TOTAL TIME 30 minutes

INGREDIENTS

For the Steak

- 2 lbs of Skirt Steak, cleaned and trimmed

- 1 tablespoon of Kosher Salt

- 1 tablespoon of freshly ground black pepper (Black Peppercorns)

- 1 juiced key lime

For the Tacos

- 2 packs of yellow corn tortillas, 'El Milagro'

- 1 cup of chopped cilantro

-1 cup of red or white onion

- 2 cups of shredded Chihuahua Cheese, 'V&V Supremo' brand

- 3 key limes, sliced into wedges (for serving)

-Homemade, or store bought, tomatillo salsa

PREPARATION

Season the Steak

Place steak on cutting board, and season with kosher salt and freshly ground black

pepper (freshly ground makes a difference). Put aside, it's OK to leave it on your

counter at room temperature.

Prepare other ingredients

Have your tortillas on hand. Rough chop your cilantro and onion. Shred cheese, put

aside. Slice your key limes into wedges for serving, put aside. Have your tomatillo salsa

on hand, bring to room temperature.

Cook the Steak

Grill your steak over an open flame on a grill, or on a piping hot cast iron skillet. Cook to

desired doneness (best at medium rare). Allow to rest 5 minutes. Thinly slice on a bias

against the grain, squeeze half a key lime (or to taste) over steak.

Make Tacos

Heat tortillas on a skillet. Place sliced steak over tortillas, garnish with cilantro, onion,

and cheese (optional). Serve with tomatillo salsa and key lime wedges.