Street tacos make a great addition to late summer menus — and the tangy Pineapple Salsa and crema made with avocado, jalapeños, sour cream and lime juice, these Ancho Chile-spiced Street Tacos are an especially delicious option to try.
Recipe and photo courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association
Makes 4 servings
The Tacos:
1 lb. beef Top Sirloin Steak (¼- inch dice)
2 T. olive oil
2 t. ancho chile powder
1 t. kosher salt
1 t. granulated garlic
8 4-inch corn tortillas
Crumbled cotija cheese, fresh cilantro, diced onion, for garnish
Cut beef steak lengthwise in half, then crosswise into 1/4-inch cubes. (Cook's tip: Freeze your sirloin steak for up to 30 minutes to help aid in the cutting.)
In a medium size bowl combine beef, ancho Chile powder, salt, garlic, and olive oil. Cover and refrigerate for at least 30 minutes.
Heat a large non-stick skillet over medium heat. In batches add in 1/2 the beef mixture and cook for 6 - 8 minutes siring occasionally. Repeat until all the beef is cooked, remove from heat and set aside.
The Jalapeño Crema:
1 fresh California Avocado, peeled and pitted
2 T. fresh lime juice
3 T. sour cream
2 jalapeño peppers, seeded and chopped
Place avocado, lime juice, sour cream, salt and jalapeño peppers in bowl of food processor; pulse until smooth.
The Pineapple Salsa:
6 fresh pineapple rings, grilled and chopped
3 t. fresh lime juice
¼ c. red onion, diced
½ c. diced tomatoes
3 t. fresh cilantro
½ t. kosher salt
In a medium size bowl combine pineapple, red onion, cilantro, lime juice, salt and tomatoes. Cover and refrigerate for at least 15 minutes.
To build the tacos: Grill tortillas for 1 to 2 minutes on each side. Top each tortilla with beef, then pineapple salsa, and top with jalapeño crema and additional garnish as desired.