Categories: Mexican
Ingredients
- 1 Shallot
- 1/4 oz. Cilantro
- 1 Jalapeño Pepper
- 1 Lime
- 1 Roma Tomato
- 10 oz. Steak Strips
- 2 oz. Sour Cream
- 6 Small Flour Tortillas
- 11/2 Tbsp. Smoky Chile and Cumin Rub
- 2 oz. Queso Fresco
Directions
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Halve and peel shallot. Slice halves into very thin strips. Mince cilantro (no need to stem). Stem jalapeño, seed, remove ribs, and slice into very thin strips. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Halve lime and juice. Core tomato and cut into ¼" dice. Pat steak strips dry.
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Combine jalapeño (to taste), lime juice, ¼ the shallot (reserve remaining for steak strips), and a pinch of salt and pepper in a mixing bowl. Toss to coat. Set aside to allow flavors to marry.
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In another mixing bowl, combine sour cream, half the cilantro (reserve remaining for garnish), 1 tsp. olive oil, 1 tsp. water, and a pinch of pepper. Set aside. Place a large non-stick pan over medium-high heat. Working in batches, place tortillas in hot pan and cook until warmed through, 30-60 seconds, flipping halfway through. Immediately remove to a piece of foil and form a pouch to keep tortillas warm. Reserve pan; no need to wipe clean.
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Return pan used to warm tortillas to medium-high heat. Add 2 tsp. olive oil and steak strips to hot pan. Stir occasionally until lightly browned, 2 minutes. Add remaining shallot and stir occasionally until shallot softens, 2-3 minutes. Add tomato, seasoning rub, ¼ cup water, and a pinch of salt and pepper. Stir occasionally until tomato softens and water evaporates, 2-3 minutes. Remove from burner.
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Plate dish as pictured on front of card, filling tortillas with beef mixture, pickled vegetables, queso fresco, cilantro cream, and remaining cilantro. (Taste pickled vegetables before adding; jalapeño will be spicy!) Bon appétit!