Spicy Ancho Chili Street Tacos with Pineapple Salsa and Jalapeno Cream: Recipe

It’s taco tuesday!

Wisconsin Beef Council’s Angela Horkan joins FOX6 WakeUp with a spicy new recipe.

Spicy Ancho Chili Street Tacos with Pineapple Salsa and Jalapeno Cream


  • 1 pound beef sirloin (1/4 inch dice)
  • 2 tablespoons olive oil
  • 2 teaspoons ancho chili powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon granulated garlic
  • 8 – 4″ corn tortillas

Jalapeño Cream

  • 1 fresh California avocado, peeled and pitted
  • 2 tablespoons fresh lime juice
  • 3 tablespoons sour cream
  • 2 jalapeno peppers, seeded and chopped

Pineapple salsa

  • 6 rings of fresh pineapple, grilled and chopped
  • 3 teaspoons fresh lime juice
  • 1/4 cup red onion, diced
  • 1/2 cup diced tomatoes
  • 3 teaspoons fresh cilantro, chopped
  • 1/2 teaspoon kosher salt


  • Crumbled Cotija cheese, fresh coriander, diced onion


Cut the beef steak in half lengthwise, then crosswise into 1/4 inch cubes.

Cook’s Tip: Freeze your sirloin steak for up to 30 minutes to make cutting easier.

In a medium bowl, combine the beef, ancho chili powder, salt, garlic and olive oil. Cover and refrigerate for at least 30 minutes.

Heat a large nonstick skillet over medium heat. In batches, add half the beef mixture and cook for 6-8 minutes, stirring occasionally. Repeat until all beef is cooked, remove from heat and set aside.


  1. Place avocado, lime juice, sour cream, salt and jalapeño peppers in bowl of food processor; pulse until smooth.


  1. In a medium bowl, combine pineapple, red onion, cilantro, lime juice, salt and tomatoes. Cover and refrigerate for at least 15 minutes.


  1. Grill the tortillas 1 to 2 minutes on each side. Top each tortilla with beef, then pineapple salsa, and top with jalapeno cream and additional toppings of your choice.

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