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

INGREDIENTS:

  • 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

Garnish:

  • Crumbled Cotija cheese, fresh coriander, diced onion

KITCHEN:

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.

JALAPENO CREAM

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

PINEAPPLE SALSA

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

TO BUILD:

  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.

Source link