Gretchen McKay | (TNS) Pittsburgh Post-Gazette
I could eat tacos every day of the week, and I’m guessing I’m not the only one.
Whether you go crispy or soft, the stuffed and folded tortillas are generally easy to compose, and boy is it tough to beat a taco’s amazing versatility. Many of my leftover meat and veggie dishes end up inside a hard or soft corn tortilla under a blanket of salsa and cheese.
Other than the occasional burger during grilling season and a bite of my husband’s steak on a night out, I don’t eat a lot of beef. This recipe from the Pennsylvania Beef Council still managed to catch my eye when it landed in my inbox, probably because it included “ancho chile” in its title. The grilled pineapple salsa and green sauce suggested for the topping only helped seal the deal.
Unlike most chili powders, which add garlic and onion powders and paprika to a mix of dried chiles, ancho chili powder boasts just one incredibly flavorful ingredient: dried Poblano chiles. The result is a slightly spicier powder with smoky notes that adds a rich, earthy undertone and deep red color.
The filling is chunks of top sirloin, a popular and relatively economical cut that’s great for grilling and quick skillet cooking.
I cooked both the marinated steak and the pineapple for the salsa in a cast-iron skillet, but you could just as easily throw either or both on the grill.
If you don’t feel like making salsa verde from scratch (it’s easy — you should!), substitute jarred or opt for cubed avocado mixed with a little sour cream and lime juice. I added the pineapple juice from the can to some bourbon on ice for a sweet and summery cocktail.
If you freeze your sirloin steak for a half hour or so beforehand, it will be easier to slice. To soften the corn tortillas so they don’t break, wrap them in a damp paper towel and microwave until warm and flexible (about 20-30 seconds) or heat them in a non-stick or cast-iron pan on both sides until they start to get some color.
PG tested
For tacos
1 pound beef top sirloin steak
2 teaspoons ancho chili powder
1 teaspoon kosher salt
1 teaspoon granulated garlic
2 tablespoons olive oil
8 4-inch corn tortillas
For salsa verde
1 pound tomatillos, husked and rinsed (about 10 medium-large)
2 or 3 jalapeños, stemmed and seeded
1/2 medium white onion
Large handful fresh cilantro, coarsely chopped
2 cloves garlic
Juice 1/2 lime
Kosher salt
For pineapple salsa
6 canned pineapple rings, browned in a skillet or grilled and chopped
3 teaspoon fresh lime juice
1/4 cup diced red onion
1/2 cup diced tomatoes
3 teaspoons fresh cilantro
1/2 teaspoon kosher salt
For garnish
Crumbled Cotija cheese, fresh cilantro, diced red onion
Cut beef steak lengthwise in half, then crosswise into 1/4 -inch cubes.
In a medium-size bowl, combine beef, ancho chile powder, salt, garlic and olive oil. Cover and refrigerate for at least 30 minutes.
While meat is chilling, make sauce: Place tomatillos, jalapeños and onion in a large saucepan or Dutch oven and add enough water to completely cover.
Bring to a boil over medium-high heat, then reduce heat to low and simmer until vegetables are cooked through and soft, around 8-10 minutes. (Tomatillos will change color from bright to pale green.)
Transfer tomatillos, jalapeños and onion to a blender using a slotted spoon. Add cilantro, garlic, lime juice and a generous pinch of salt and blend until smooth. Taste and add more salt or lime juice if desired. Set aside while you cook beef.
Heat a large non-stick skillet over medium heat (I used a cast-iron skillet.) In batches, add half the beef mixture and cook for 6-8 minutes, stirring occasionally. Repeat until all the beef is cooked, remove from heat and set aside.
Prepare salsa: In a medium bowl combine pineapple, lime juice, red onion, tomato, cilantro and salt. Cover and refrigerate for at least 15 minutes.
To build tacos, grill tortillas for 1-2 minutes on each side in a hot pan. Fill each tortilla with beef, then pineapple salsa, and top with salsa verde and additional garnishes as desired.
Serves 4.
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