Adapted from ‘The Kitchen’ from Food Network
- Marinade
- 1 C Sour Cream
- 1 TBL lime juice
- Cumin
- Salt and Pepper
- Pour 1/2 marinade onto thin strips of raw skirt steak in a bowl
- Toss and refrigerate 2-6 hours
- Preheat hot sheet tray @ 425º
- Pour oil onto hot pan
- Add meat
- Corn
- Diced red bell pepper
- Return to hot oven to cook about 15 minutes
- Heat tortillas on hot skillet or gas burner – char is OK
- Add to the tortilla
- A dollop of your marinade
- Meat mixture
- Red Onion – sliced thinly
- Jalapeno – sliced thinly
- Cilantro – rough chopped
- Sauce on top – more marinade
- Top with Queso cotijo or queso fresca
