Filet TIP tacos
with poblano crema
Yield: 4-8 tacos | Prep Time: 45 minutes | Cook Time: 30 minutes
- 1 ¼ lbs. (about 7-8 med.) poblano peppers
- 3 Tbsp. avocado oil
- 1 tsp. cumin
- ½ tsp. garlic powder
- ½ tsp. salt
- ½ tsp. sugar
- ¼ tsp. pepper
- ¾ C. sour cream
- 3 Tbsp. fresh lime juice
- 1 Tbsp. chipotle powder
- 1 Tbsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 ¼ tsp. cumin
- ½ tsp. brown sugar
- ¾ tsp. salt
- ½ tsp. dried oregano
- ½ tsp. smoked paprika
- ¾ tsp. coriander
- 1 lb. filet tips, thawed and cut into bite sized pieces
- 2-4 Tbsp. avocado oil
- 1 red onion, sliced into strips
- Reserved poblano ends, cut into rings
- ¾ C. white wine vinegar
- ¼ C. water
- 1 tsp. salt
- 2 Tbsp. sugar
- 1 – 16 oz. package, Mexican blend shredded cheese
- 2-4 C. shredded lettuce
- 1-pint fresh blackberries
- 1 bunch cilantro, rough chopped or picked
To prepare crema -
- Cut the bottom 1 ½” off each pepper; reserve those pieces.
- Cut off the tops and remove the stems; reserve the tops.
- Slice open each pepper and remove the seeds and membranes.
- Rub the peppers with avocado oil and place on a foil lined baking sheet.
- Move baking rack in oven to the top 1/3 and preheat broiler.
- Broil peppers, skin side up until they are well charred.
- Place peppers in a plastic storage bag or container and seal. Allow them to sit for at least 5 minutes.
- Take the peppers out and remove the charred skins (as much as you can but some will remain).
- Place the peppers in a food processor and add the cumin, garlic powder, salt, sugar, pepper, sour cream, and 1 Tbsp. lime juice.
- Puree until smooth, adding the remaining lime juice if needed.
- Store in the refrigerator until ready to use and up to one week.
To prepare dry rub -
- Combine all the ingredients in a bowl and whisk to blend.
To prepare tacos -
- Pat filet tips dry with paper towel then coat with dry rub, pressing the rub into the beef; store in the refrigerator. Remove from the refrigerator 30 minutes before cooking.
- Place red onion, poblano ends and tops in a glass jar or bowl; set aside.
- In a small saucepan, combine the vinegar, water, salt and sugar; bring to a boil.
- Turn down to a simmer and cook for 5 minutes, stirring frequently, to dissolve the sugar.
- Remove from heat and pour over onion and poblano and cover; allow to sit for 30 minutes. Can be stored in the refrigerator for up to two weeks.
- Preheat oven to 400°F.
- Line a large baking sheet with parchment paper.
- Place 1/3 C. piles of shredded cheese on the parchment paper and spread them out to a 6” circle.
- Bake for 7-10 minutes or until well browned and crisp.
- Pull from the oven and form into taco shells (try propping them up, still on the parchment, between two cake pans or use a taco holder). Allow to cool.
- On the stovetop, heat a large skillet for about 3 minutes on med-high heat. Add the oil and heat for 30 seconds.
- Add the tips to the skillet and cook to desired doneness; remove from pan and allow to rest.
- Assemble the tacos by filling a cheese shell with ½ C. shredded lettuce, beef tips, pickled onion and poblanos, blackberries, and cilantro.
- Drizzle with poblano crema.
Tips for easy weeknight prep:
- Make poblano crema, dry rub, and pickled onion/peppers in advance so only the shells and beef need cooked for serving.