“Sizzling Smoky Street Tacos”

Allergens

Dairy (in queso fresco), Wheat (in tortillas)

Ingredients

• 1 lb beef skirt steak, thinly sliced against the grain
• 8 small corn tortillas
• 2 cups fresh cilantro leaves
• 1 cup crumbled queso fresco
• 1 lime, cut into wedges
• 1 small red onion, thinly sliced
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 teaspoons ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a medium bowl, combine the sliced beef with ancho chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to coat the meat evenly. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Heat a large skillet over high heat. Melt the butter and add the minced garlic, cooking until fragrant, about 1 minute.
3. Add the marinated beef to the skillet, spreading it out in a single layer. Cook for 2 3 minutes per side or until cooked to your desired doneness. Remove from heat and let it rest for a few minutes.
4. Warm the corn tortillas on a separate skillet or griddle for about 15 seconds per side.
5. To assemble, place a portion of the beef onto each tortilla, followed by a generous sprinkle of queso fresco, a pinch of sliced red onion, and a few cilantro leaves. Finish with a squeeze of lime juice.
6. Serve immediately while hot and sizzling!

Chef’s Insight

Don't overcook the beef; it should be juicy and tender for an unforgettable bite.

Notes

Serve with a side of guacamole or pico de gallo for added flavor and texture.