Some of the most delicious recipes, many times, consist of minimal ingredients. This tasty taco recipe was inspired by a series of “Taco Tuesday” videos I have been enjoying, featuring chef Rick Bayless. Every Tuesday, he releases a new video on You Tube featuring one of the country’s most popular foods to eat, tacos! And I love that he mixes between traditional, old school and trendy fusion recipes. Many delicious recipes, which include all your favorite meats as well as meatless recipes. I do enjoy carnitas and carne asada, but I am just as satisfied with queso con chile in a warm tortilla! I am not fussy when it comes to tacos prepared with traditional and fresh ingredients. For today’s recipe, I used a thin cut of beef steaks and with just a few spices from my pantry, I was enjoying tacos for lunch.
This is a super easy and loosely based version of Tacos Arabes, tacos influenced by the Lebanese immigrants that migrated into Puebla, Mexico in the 1930’s. Traditionally prepared with pork and on a spit, these are the origins of the now popular and delicious tacos al pastor. #tacoseverday #tacotuesdays
Ingredients
Ingredients
- 1 teaspoon cumin seeds crushed
- 1 teaspoon coriander
- 1 teaspoon pepper
- 1 teaspoon Mexican oregano crushed
- 1/3 teaspoon cinnamon
- 1/3 teaspoon chile de arbol or cayenne
- salt to taste
- 1 1/2 pounds thin steaks like milanesa or sirloin tips
- Olive oil
- 1 large white onion sliced into strips
- 2 serranos or jalapenos sliced into strips
- Juice of 1/2 a lime
For Roasted Garlic Crema
- 1 cup Mexican-style crema
- 8-10 cloves roasted garlic finely minced
- Juice of 1/2 a lime
- 2 tablespoons cilantro minced
- 1/3 teaspoon white pepper
- Salt to taste
You will also need
- 8-10 fajita size flour tortillas
- Toasted chile de arbol salsa
- chopped cilantro
- pickled jalapeño strips
- Lime wedges
Instructions
Directions
- Combine the dry spices for seasoning the meat. Add salt to taste. Season the meat on both sides and set aside.
- While the beef marinates a bit, preheat a skillet to medium heat. Add 2 tablespoons of olive oil. Add the onions and chile serrano. Season lightly with salt and pepper. Saute for 8 to 10 minutes, stirring as needed. Transfer to a bowl and set aside.
- In a bowl, combine all of the ingredients for the roasted garlic crema. Taste for salt and set aside. In the skillet you cooked the onions, add 2 more tablespoons of olive oil and preheat at medium for 3 to 4 minutes or until skillet is hot.
- Sear and brown the seasoned beef for 2 1/2 to 3 minutes per side. Transfer to cutting board and slice thin or chop. Place back into skillet at medium heat. Mix in the cooked onions and chile pepper mixture. Add the juice of 1/2 a lime and mix to combine. Serve on warm, thick flour tortillas. Garnish with toasted chile de arbol salsa, lime and chopped cilantro. Yields 4-5 servings.
Tips~ Traditionally, a thick yogurt/buttermilk cream is served with the tacos Arabes. For today’s version, instead of the yogurt, I used Mexican crema.
Toasted Chile de Arbol Salsa. Click onto picture to see full recipe on site.
Tips~ Any thin sliced beef, pork or chicken would work well in this recipe.
Tips~ Look at the olive bar in your local markets for this beautiful and tasty roasted garlic cloves! Wow, what a time saver that was.
Tips~ If you like you can leave the onions and chile separate from the meats for your guest who prefer just a meat filling.
Really tasty combination of the cool crema with the spicy toasted chile de arbol salsa.
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