Description
Tender garlic butter beef tacos with a zesty cilantro lime crema and your favorite toppings. A flavorful and satisfying meal!
Ingredients
Scale
- 1.5 lbs Beef Sirloin, cut into ½-inch cubes
- 4 tbsp Unsalted Butter
- 6 cloves Garlic, minced
- 1 tbsp Olive Oil
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- ½ tsp Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
- 12 Corn Tortillas (6-inch)
- 2 tbsp Olive Oil (for brushing)
- ½ cup Sour Cream
- ¼ cup Mayonnaise
- ¼ cup Fresh Cilantro, chopped
- 2 tbsp Lime Juice, freshly squeezed
- 1 clove Garlic, minced
- Salt and Black Pepper to taste
- Shredded Lettuce
- Diced Tomatoes
- Red Onion, thinly sliced
- Avocado, diced
- Queso Fresco, crumbled
- Hot Sauce
Instructions
- Prepare the Beef: Pat the beef sirloin cubes dry with paper towels. Season generously with salt and black pepper.
- Melt the Butter and Oil: In a large skillet (cast iron is ideal) over medium-high heat, melt the butter and olive oil together.
- Sear the Beef: Add the beef cubes to the hot skillet in a single layer. Avoid overcrowding. Sear for about 2-3 minutes per side, until nicely browned. Work in batches if needed.
- Add Garlic and Herbs: Reduce the heat to medium. Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the skillet. Cook for about 1 minute, stirring constantly, until the garlic is fragrant.
- Finish Cooking the Beef: Continue cooking the beef for another 2-3 minutes, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F. For medium, aim for 135-145°F.
- Rest the Beef: Remove the skillet from the heat and let the beef rest for a few minutes before serving.
- Combine Ingredients: In a medium bowl, combine the sour cream, mayonnaise, chopped cilantro, lime juice, and minced garlic.
- Season to Taste: Season the crema with salt and black pepper to taste. Adjust the amount of lime juice and garlic to your preference.
- Mix Well: Whisk all the ingredients together until smooth and creamy.
- Chill (Optional): For best results, cover the bowl and refrigerate the crema for at least 30 minutes to allow the flavors to meld.
- Preheat Oven (Optional): If you prefer crispy taco shells, preheat your oven to 350°F (175°C).
- Brush with Oil: Lightly brush both sides of each corn tortilla with olive oil.
- Warm the Tortillas (Skillet Method): Heat a large skillet over medium heat. Place one or two tortillas in the skillet at a time and cook for about 30 seconds per side, or until they are warm and pliable.
- Warm the Tortillas (Oven Method): Arrange the tortillas in a single layer on a baking sheet. Bake for 5-7 minutes, or until they are warm and slightly crispy. Watch them carefully to prevent them from burning.
- Warm the Tortillas (Microwave Method): Wrap a stack of tortillas in a damp paper towel. Microwave for 30-60 seconds, or until they are warm and pliable.
- Fill the Taco Shells: Place a generous amount of the garlic butter beef into each warm tortilla.
- Top with Cilantro Lime Crema: Drizzle the cilantro lime crema over the beef.
- Add Toppings: Add your desired toppings, such as shredded lettuce, diced tomatoes, red onion, avocado, queso fresco, and hot sauce.
- Serve Immediately: Serve the tacos immediately while the beef is still warm and the tortillas are pliable.
Notes
- Beef Options: Flank steak, skirt steak, or ground beef can be substituted for sirloin. Adjust cooking time accordingly.
- Spice Level: Adjust the amount of red pepper flakes to control the spice level.
- Cheese Options: Cotija cheese, Monterey Jack cheese, or shredded cheddar cheese can be substituted for queso fresco.
- Vegetarian Option: Substitute the beef with grilled portobello mushrooms or black beans.
- Make Ahead: The garlic butter beef and cilantro lime crema can be prepared ahead of time and stored in the refrigerator.
- Serving Suggestions: Serve with Mexican rice, refried beans, or a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 20 minutes