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Beef Tacos - Casillero del Diablo from A Taste of New York on Vimeo.

CRISPY BEEF TACO Corn Salsa

CRISPY BEEF TACO
Serves 6
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Ingredients
  1. 2 lbs. Beef Shoulder Tender
  2. 4 tsp Salt
  3. 2 tsp Smoked Paprika
  4. 2 tsp Chili Powder
  5. 2 tsp Minced Garlic
  6. 2 tsp Cayenne
  7. 2 tsp Cumin
  8. ¼ cup Orange Juice
  9. 1 each Lime, juiced
  10. 12 each Soft Corn Tortillas
  11. CORN SALSA
  12. ½ cup Tomatillo, small diced
  13. 1 cup Fresh Corn
  14. 2 tsp Minced Garlic
  15. ¼ cup Red Onion, small diced
  16. 1 medium Jalapeno, diced
  17. 1 bunch Cilantro, chopped
  18. 2 each Limes, juiced
  19. AVOCADO LIME CREMA
  20. 2 each Avocado, ripened
  21. ½ cup Sour Cream
  22. ¼ cup Mayo
  23. 1 each Garlic clove, minced
  24. 1 each Lime, juiced
  25. ¼ cup Cilantro
  26. Salt to taste
Instructions
  1. Place steak in freezer for 8 to 10 minutes.
  2. Carefully slice into thin strips.
  3. Toss with next 8 ingredients.
  4. Set aside for 10-15 minutes.
  5. Heat large skillet, add 2 tablespoons of butter and sliced beef in single layer.
  6. Sauté on both sides till slightly charred and crispy. Cook in batches.
  7. Combine all ingredients for corn salsa in a small bowl. Season to taste and set aside.
  8. Combine all ingredients for crema in a food processer and pulse until smooth. Season to taste.
  9. To assemble, lightly grill corn tortillas, spoon crema into tortilla, top with beef and corn salsa.
  10. Enjoy with Casillero del Diablo Cabernet Sauvignon!
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