Recipe: Ancho Chile Spiced Street Tacos with Pineapple Salsa and Jalapeno Crema

Cooking

1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch cubes.
2. In a medium size bowl combine beef, ancho Chile powder, salt, garlic, and olive oil. Cover and refrigerate for at least 30 minutes.   
3. Heat a large non-stick skillet over medium heat. In batches add in 1/2 the beef mixture and cook for 6 - 8 minutes siring occasionally. Repeat until all the beef is cooked, remove from heat and set aside.  
4. Place avocado, lime juice, sour cream, salt and jalapeño peppers in bowl of food processor; pulse until smooth.
5. In a medium size bowl combine pineapple, red onion, cilantro, lime juice, salt and tomatoes. Cover and refrigerate for at least 15 minutes.
6. Grill tortillas for 1 - 2 minutes on each side. Top of each tortilla with beef, then pineapple salsa, and top with jalapeno crema and additional garnish as desired.