Strip Steak Tacos With Skillet Corn and Pico de Gallo

Instructions:

1. Place the cubed beef in a bowl. Sprinkle with the paprika, allspice, salt and pepper. Mix the beef and spices until the beef chunks are covered on all sides. In the slow cooker, place the beef, diced onions, potatoes, beef stock, chorizo and garlic cloves. Set on slow for 8 hours.
2. Serve in a deep dish and finish with fresh ground pepper.

Pic De Gallo:

1. Combine all ingredients 1 hour or more before serving. Time allows for the onions to pickle and mellow.

Skillet corn:

1. Heat a large heavy skillet over medium-high heat until it smokes. Add the corn and toast until it begins to char. Remove from heat and add the lime juice and salt and stir for another minute until the pan dries. Place in a wide shallow bowl with smoked paprika, chili powder and pepper and hold till serving time.
2. Just before serving add lime zest, jalapeño pepper and crumbled queso fresco cheese.

Tacos:

• 24-36 corn or flour taco shells
• Sliced steak
• Onions
• Pico de gallo
• Skillet corn

Assembly:

1. For each taco spread a generous amount of skillet corn on tortilla, top with 4 to 6 slices of steak, grilled onions and pico de gallo.
2. Garnish with cilantro sprigs and serve with lime wedges.