Tacos de Carne with Cilantro Lime Crema
Posted by Chef at The Food Channel®
From The Kitchens of The Food Channel
- Prep Time:25 minutes
- Cook Time:15 minutes
- Serves:6
Tender beef simmered in salsa provides a deep, rich flavor upon which to pile grilled fresh peppers and chopped tomatoes all cooled down with a cilantro lime crema.
Why try? Vibrant and full of Latin flavors, these look so good they hardly count as tacos. Plus, it’s so easy to change or add toppings depending on what you like.
Foodie Byte: If cooking for a big party, you can prepare an entire pot roast in a slow cooker the same day and multiply this recipe accordingly. If you have leftover pot roast, you can transform it into a delicious new weeknight meal by using it in this recipe.
This recipe is part of our Cinco de Mayo spread. To check out the entire buffet, click right here.
Ingredients
- 1 cup sour cream
- 1/4 cup milk
- 1/4 cup mayonnaise
- 2 tablespoons minced cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 4 cups cooked pot roast meat, torn into bite-sized pieces
- 1/2 cup Frontera Habañero Salsa
- 1 cup Frontera Roasted Tomato Salsa
- 1 cup red onion, chopped
- 2 yellow peppers, grilled and sliced
- 1 tomato, chopped
- 12 flour tortillas, grilled
- fresh cilantro for garnish
- grilled lime wedges for garnish
Preparation
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1Start by making the crema. In a medium bowl, combine sour cream, milk, mayonnaise, cilantro, lime juice, and salt. Mix thoroughly and chill.
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2To make the beef, combine beef pieces, salsas, and red onion, and sauté in a large skillet until bubbling. Continue simmering for 5 minutes, take off heat, and set aside.
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3Arrange grilled tortillas, peppers, beef, tomatoes, cilantro and a dish of crema on a serving platter and allow guests to assemble their own tacos.
Additional Info
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