La mejor receta de tacos de carne

Ingredientes

• 1 1/2 lbs. top sirloin (chopped into 1/2-inch cubes)
• 1 TBS EACH chili powder, ancho chili powder
• 1 1/2 teaspoon Knorr Granulated Beef Bouillon
• 1 tsp EACH garlic powder, onion powder, ground cumin, brown sugar
• 3/4 teaspoon salt ( plus more to taste)
• 1/2 tsp EACH dried oregano, smoked paprika, ground coriander
• 1/4-1/2 teaspoon cayenne pepper (optional for medium-spicy heat)
• 2 tablespoons vegetable oil
• 8 corn tortillas (warmed (may sub flour))
• cilantro
• pickled red onions
• pomegranates arils
• Cotija cheese
• sour cream
• avocado crema
• guacamole
• salsa
• corn salsa
• mango salsa
• pineapple salsa
• hot sauce

Preparación

1. 1

   While the steak is still on the cutting board, pat it dry. Season with all of the steak seasonings. Set aside for 20-60 minutes. Meanwhile, you can prep your toppings and/or make the optional poblano crema (instructions below).

2. 2

   To cook steak, heat 2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add half of the steak and let sear for 1-2 minutes then continue to cook while stirring the steak just until browned (don’t overcook or it won’t be as juicy). Season to taste with additional salt and/or cayenne pepper if desired. Repeat with remaining steak.

3. 3

   Pile steak in warmed tortillas followed by desired toppings. In these steak taco photos, I’ve added poblano crema, pickled red onions, pomegranate arils, cilantro and Cotija cheese (recipes in notes).