Taco Jalanan Meksiko Asli dengan Cilantro Lime Crema

Ingredients

• 1.5 pounds flank steak , thinly sliced
• 12 small corn tortillas
• 1 cup sour cream
• 1/4 cup fresh cilantro , chopped
• 2 tablespoons lime juice
• 1 medium white onion , diced
• 2 medium tomatoes , diced
• 1 medium jalapeño , seeded and minced
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Nutrition Facts

Instructions

1. 1

   Season the flank steak with cumin, chili powder, salt, and black pepper. Let sit at room temperature for 15 minutes.

2. 2

   While the meat rests, make the cilantro lime crema by mixing sour cream, chopped cilantro, and lime juice in a small bowl. Refrigerate until ready to serve.

3. 3

   Prepare pico de gallo by combining diced onion, tomatoes, jalapeño, remaining cilantro, and a pinch of salt. Mix well and set aside.

   💡 Pro Tip: Let pico de gallo sit for 10 minutes for flavors to meld together.
4. 4

   Heat a cast iron skillet or grill pan over high heat. Cook the seasoned flank steak for 3-4 minutes per side for medium-rare, or longer if desired. Remove and let rest for 5 minutes.

5. 5

   While the meat rests, warm the corn tortillas on the same skillet for about 30 seconds per side until pliable and lightly charred.

6. 6

   Slice the rested steak against the grain into thin strips. Assemble tacos by placing meat on warm tortillas, topping with pico de gallo, cilantro lime crema, and extra fresh cilantro.