Ancho Chile Spiced Street Tacos with Pineapple Salsa and Jalapeno Crema
This might be the hottest recipe of the summer. Ancho chile spiced grilled Top Sirloin topped with jalapeno crema and a pineapple salsa and served as street tacos. Can't beat it.
Cook Time: 60 Minutes
Servings: 4
Ingredients: 17
Ingredients
Jalapeno Cream
Pineapple Salsa
Garnish:
Preparation
Jalapeno Cream
-
Step 1
Cut beef steak lengthwise in half, then crosswise into 1/4-inch cubes.
Cooking Tip: Freeze your sirloin steak for up to 30 minutes to help aid in the cutting.
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Step 2
In a medium size bowl combine beef, ancho Chile powder, salt, garlic, and olive oil. Cover and refrigerate for at least 30 minutes.
-
Step 3
Heat a large non-stick skillet over medium heat. In batches add in 1/2 the beef mixture and cook for 6 - 8 minutes siring occasionally. Repeat until all the beef is cooked, remove from heat and set aside.
-
Step 4
Place avocado, lime juice, sour cream, salt and jalapeño peppers in bowl of food processor; pulse until smooth.
Pineapple Salsa
-
Step 1
In a medium size bowl combine pineapple, red onion, cilantro, lime juice, salt and tomatoes. Cover and refrigerate for at least 15 minutes.
Build:
-
Step 1
Grill tortillas for 1 - 2 minutes on each side. Top of each tortilla with beef, then pineapple salsa, and top with jalapeno crema and additional garnish as desired.
Nutrition Information
407 Calories
4.4g SAT FAT
25g PROTEIN
2.1 mg IRON
4.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 2 Tacos: 407 Calories; 186.3 Calories from fat; 20.7g Total Fat (4.4 g Saturated Fat; 0.1 g Trans Fat; 1.9 g Polyunsaturated Fat; 11.9 g Monounsaturated Fat;) 61 mg Cholesterol; 540 mg Sodium; 32 g Total Carbohydrate; 5.3 g Dietary Fiber; 11.8 g Total Sugars; 25 g Protein; 0 g Added Sugars; 47.5 mg Calcium; 2.1 mg Iron; 724 mg Potassium; 0.1 mcg Vitamin D; 0.23 mg Riboflavin; 10.2 mg NE Niacin; 0.75 mg Vitamin B6; 1.2 mcg Vitamin B12; 221 mg Phosphorus; 4.5 mg Zinc; 25.3 mcg Selenium; 96.6 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Riboflavin, Phosphorus, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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