No ratings yet

I have a thing recently with making little strips of meat crispy.

Want to Read Later?

You can email this post to yourself (or anyone else!), so you can come back to it later!

I'm very serious about the crispy meat. There's just something really sexy about it.

So, last week I made these tacos. They're WONDERFUL, and incredibly simple, and it's a huge toss-up as to whether the crispy beef or cilantro crema is the best part. Total tie. The best thing is that they go really well TOGETHER, and since we cut the beef into little bits the whole thing is done in zero time. Zero.

Let's make the cilantro crema first so it can sit and the flavors can meld while we make the steak. You can also make this in advance! You just need mayo, sour cream, green onion, jalapeno, garlic, lime, and cilantro.

Cut the veg into little bits so that it doesn't wreck the food processor. I used half the jalapeno and it was still pretty hot, but you can use the whole thing if 1. you're obsessed with burning your tongue or 2. your jalapeno isn't too spicy. They're all different!

Zest the lime directly into the bowl of the food processor. Then squeeze half of it into the food processor, and save the other half for the tacos. Add the rest of the ingredients, and pulse until you make a dressing. Taste it, and add more lime juice or a sprinkle of salt if you think it needs it. Set the dressing aside while you get to work on the beef.

For the tacos, you need beef! Any kind of steak you like - it doesn't need to be fancy since we're cutting it super duper thin. To flavor the meat, salt, chili powder, paprika, garlic powder, and onion powder.

Now, we slice the meat before we cook it, and I find that it's really easy to slice the meat when it's SUPER cold, so I stick it in the freezer for 10 minutes, then slice it as thinly as I can, almost shaving it.

Then, sprinkle over the salt.

And the rest of the spices!

Now, use your fingers to mix the spices into the meat, and let the meat sit while you preheat a pan to medium-high for at least 10 minutes with some olive oil.

While the meat rests and the pan heats up, grab anything that you'd like for the tacos. I don't make them too crazy because the meat and the sauce are both so great. Taco shells, plain cabbage, lime wedges, and extra jalapeno for the spicy people are plenty!

Now, when the pan for the beef is ridiculously hot (key for the crispy bits we're going after), add some butter to the pan. When the butter foams and starts to brown, add the meat in one layer - don't crowd the pan! It won't get crispy if you do. You might need to cook the beef in a few batches.

Let the beef sit for 3 minutes until very brown on the first side, then flip it over and cook for 2 minutes more until there are crispy bits on the edges and the beef is nearly cooked through.

Then, taco. Build 'em however you like, and dinner is served!

I like meals that have veg+carb+protein all in one little package, don't you?

I know they're simple, but these are absolutely delicious, and very special even though you don't need to spend a ton on fancy steak. The butter and spices work together on the meat and perfection is just HAPPENING with these.