Sirloin Carne Asada Tacos

🥘 Ingredients

• cilantro
  1 unit
• diced steak
  12 oz
• flour tortillas
  4 unit
• poblano pepper
  1 unit
• roma tomato
  1 unit
• shallot
  1 unit
• sour cream
  2 tbsp
• southwest spice blend
  1 unit
• sugar
  1 tsp
• vegetable oil
  1 tbsp
• white wine vinegar
  2 tbsp

🍳 Cookware

• medium bowl
• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Core, deseed, and thinly slice poblano pepper . Finely dice roma tomato . Finely chop cilantro leaves and stems. Halve, peel, and thinly slice shallot . In a medium bowl , combine half the shallot, white wine vinegar , sugar , and salt. Set aside, stirring occasionally.

   poblano pepper: 1 unit, roma tomato: 1 unit, cilantro: 1 unit, shallot: 1 unit, white wine vinegar: 2 tbsp, sugar: 1 tsp
2. 

   2

   In a small bowl , combine sour cream , half the southwest spice blend , and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 2 tbsp, southwest spice blend: 1 unit
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add poblano and cook, stirring, until slightly softened, ⏱️ 3 minutes . Stir in remaining shallot and a big pinch of salt and pepper. Cook, stirring, until lightly browned and softened, ⏱️ 2 minutes . Turn off heat; transfer to a second medium bowl . Wipe out pan.

   vegetable oil: 1 tbsp
4. 

   4

   Pat diced steak dry with paper towels. Heat another drizzle of oil in same pan over high heat. Add steak and season with salt, pepper, and remaining southwest spice. Cook, stirring occasionally, until browned and cooked through, ⏱️ 3 minutes . Return veggies to pan; stir until combined. Turn off heat.

   diced steak: 12 oz
5. 

   5

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . (Alternatively, wrap tortillas in foil and warm in a 425 degree oven for ⏱️ 5 minutes .) Stir tomato into bowl with pickled shallot.

   flour tortillas: 4 unit
6. 

   6

   Divide steak mixture between tortillas. Top with salsa, crema, and cilantro. Serve.