Ingredients (Makes 4)
3 clove Garlic raw
1.5 pepper jalapeno raw
1.5 medium (2-1/2" dia) Onions raw
1.5 serving Green bell peppers
24 tortilla Tortillas corn
1 fruit (2" dia) Limes raw
3/4 cup Cream sour
1.5 lbs (680 g) Fresh food beef thin steak
3 tbsp Coconut oil
1.5 tbsp Cumin seed ground
3 tsp Chipotle chili powder
Charred Corn Salsa
1 tablespoon vegetable oil
4 medium ears sweet corn, husk and silk removed
2 medium tomatoes, cored and diced into 1/4-in cubes
3 tablespoons minced fresh cilantro
1 small jalapeno (or habanero or serrano if you want more heat!)
2 tablespoons lime juice
Salt and pepper to taste
Warmed corn or flour tortillas, cotija cheese, cilantro, and lime wedges for serving
Preheat a pan over medium-high heat with Canola or Coconut oil
Season your steak generously with salt and pepper
Sear Steak on both sides for 5 minutes, or until golden brown - remove the steak, rest for 5 minutes before slicing thinly, and seasoning with chipotle powder. (**make corn salsa)
Add sliced peppers and onions to the pan, with minced garlic, jalapenos, and cumin - saute for 5 minutes until tender. Season with salt and pepper.
Warm corn tortillas in a pan, or in the microwave - then top tortillas with thinly sliced steak, vegetables, sour cream, and a wedge of lime
Meanwhile, rub corn lightly all over with oil. Grill over medium-high heat (or pan sear in a cast iron pan) turning occasionally until corn is lightly charred all over. Transfer corn to a cutting board and when cool enough to handle, cut kernels off of cobs.
In a large bowl, combine charred corn, tomato, cilantro, jalapeno, lime juice, and salt and pepper to taste. Store salsa in the refrigerator until ready to serve.
Assemble the tacos: thinly slice rested steak against the grain and serve in warmed tortillas with corn salsa on top. Garnish tacos with cotija cheese, and additional cilantro, and serve with lime wedges. Enjoy!