I never won’t be completely infatuated with tacos (see: Chipotle). Despite falling asleep on the reg during high school Spanish class, I’m surprisingly obsessed with the Goya aisle and I’ve often followed Mexican families around the supermarket in the hope they will invite me home with them for dinner (it’s my greatest dream).
As someone who has had off and on “issues” with meat (which include but are not limited to a lengthy dalliance with vegetarianism, a swing through pescatarianism because fish probably don’t have feelings and a brief fling with veganism because who doesn’t love driving all of the people around them insane), I can’t stress enough the emphasis I place on buying really high quality meat from a good butcher (and no, Whole Foods doesn’t count). I’m sure there are some unbelievable butchers in South Philly for people way more adventurous and braver than I am but I am completely dependent (and in love with) Di Bruno Brothers’ butcher counter. The knowledgable and extremely helpful guys at their Rittenhouse location suggested top sirloin (though flank steak would have worked just as well) so Superbowl Sunday was spent making Carne Asada tacos with Lime Creme Fraiche.
Side note – I like things extremely spicy. It’s often that I find myself explaining most clothing stains to my super judgey dry cleaner as “that’s sriracha, that’s tabasco, that’s tomato sauce – wait, no that’s sriracha” so feel free to adjust the chipotle seasoning to your liking and forego the excessive use of jalapeños.
Yields 8 tacos (I ate all 8)
20 baby sweet peppers (so cute)
2 teaspoons of ground chipotle chili powder
2 teaspoons of paprika
1teaspoon of sea salt
1 tablespoon vegetable oil
1 lb. steak (trimmed)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
1 teaspoon minced garlic
½ head of green cabbage
8 (6-inch) flour or corn tortillas
2 ounces crème fraiche
2 diced jalapeno peppers
- Set broiler to high. Line baking sheet with foil.
- Quarter baby sweet peppers and place on baking sheet. Marvel at how adorable they are.
- Season peppers with half of ground chipotle chili powder, half of the paprika, sea salt and cracked black pepper. Broil peppers until slightly blackened (~5 minutes). Cool slightly.
- Cut steak into one inch strips. Season with remaining chipotle chili powder, paprika, and salt. I also added cracked black pepper and some fresh lime juice.
- Place steak on re-foiled baking sheet. Broil ~5 minutes each side.
- Combine crème fraiche with juice from ½ of a lime and minced garlic in small bowl
- Shred cabbage and combine with sea salt, cracked black pepper, fresh lime juice, green onions and cilantro.
- Heat tortillas (I coat them with butter and microwave because I’m a huge fan of both butter and microwaves). Once heated, coat each tortilla with crème fraiche, add cabbage slaw, peppers and steak. Top with jalapenos and any other toppings you prefer (I always default to avocados).