Ancho Chile Spiced Street Tacos with Pineapple Salsa and Jalapeno Crema

Ingredients

• 1 pound beef Top Sirloin Steak
• 2 tablespoons olive oil
• 2 teaspoons ancho chile powder
• 1 teaspoon Kosher salt
• 1 teaspoon granulated garlic
• 8 small corn tortillas (4-inch diameter)
• Crumbled Cotija cheese, fresh cilantro and chopped onion (optional)

• 6 fresh pineapple rings, grilled and chopped
• 1/2 cup chopped tomatoes
• 1/4 cup chopped red onion
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon Kosher salt

• 1 medium ripe avocado, peeled and pitted
• 3 tablespoons sour cream
• 2 jalapeno peppers, seeded and chopped
• 2 tablespoons fresh lime juice

Instructions

1. Cut Top Sirloin steak lengthwise in half, then crosswise into 1/4-inch cubes.

   Cook's Tip: Freeze your sirloin steak for up to 30 minutes to help aid in the cutting.

2. In a medium sized bowl combine beef, olive oil, ancho Chile powder, salt and garlic. Cover and refrigerate for at least 30 minutes.   

3. Meanwhile, prepare pineapple salsa by combining pineapple, tomatoes, red onion, lime juice, cilantro and salt in medium sized bowl. Cover and refrigerate 15 minutes.

4. Prepare jalapeno cream by placing avocado, sour cream, jalapeno and lime juice in bowl of food processor; pulse until smooth. Cover; set aside.

5. Heat large nonstick skillet over medium heat. Add 1/2 of beef; cook 6 to 8 minutes stirring occasionally or until internal temperature of 145°F for medium as measured by a meat thermometer. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.

6. Top each tortilla with beef, pineapple salsa and top with jalapeno crema. Sprinkle with cheese, cilantro and onion, as desired. 

• Test Kitchen Tips Partially freeze steaks for about 30 minutes for easier slicing.