Southwest Steak Flacos

Instructions:

1. Make the Sauces
   Prepare the Peruvian Sauce or Tomatillo Sauce before starting this dish. We like to use both for extra flavor on top of our flacos.

2. Prepare the Beef
   Slice the sirloin beef into thin ⅛” (3mm) strips and place in a bowl. Add black pepper, Hatch red and green chile powders, salt, onion powder, garlic powder, lime juice, and chopped cilantro. Mix thoroughly and set aside to marinate.

3. Chop the Veggies
   Core the tomato and dice it into ½” (12mm) pieces. Remove the seeds, stem, and ribs from the jalapeño and dice it finely.

4. Preheat the Oven
   Preheat your oven to 400°F (204°C).

5. Cook the Vegetables
   Heat a small amount of olive oil in a pan over medium-high heat. Add the diced jalapeños and sauté for 3-5 minutes until tender. Stir in the diced tomatoes and corn, cooking just until warmed through. Remove from the pan and set aside.

6. Cook the Beef
   In the same pan over medium-high heat, add the marinated beef strips. Cook for 4-6 minutes until the beef reaches medium doneness.

7. Combine the Filling
   Turn off the heat and add the cream cheese, shredded cheese, and the cooked jalapeño-tomato-corn mixture to the beef. Stir gently until the mixture is creamy and well combined.

8. Prepare the Tortilla
   If using raw tortillas, cook them according to the package instructions. For premade tortillas, warm them until they’re soft and pliable.

9. Roll the Flaco
   Place the filling in the center of the tortilla, leaving a little space at the edges. Roll it up tightly and place it seam-side down on a baking sheet lined with parchment paper. Brush the top lightly with olive oil for a crispy, golden finish.

10. Bake
    Bake in the preheated oven for 12-15 minutes, or until the tortillas are golden and crispy.

11. Serve
    Top your flacos with Peruvian Sauce, Tomatillo Sauce, or both if you’re feeling bold. Enjoy the explosion of flavors!