Steak Tacos with Ancho Chile and Toasted Barley, Corn-Lime Crema, and Crisp Nopal Salad

Instructions

1. 1

   Toast the pearled barley in a dry skillet over medium heat for 4 to 5 minutes, stirring constantly, until nutty and lightly golden. Let it cool, then grind it in a spice grinder or processor into a coarse powder.

2. 2

   Warm the dried ancho chile on a griddle or dry skillet for 10 to 15 seconds per side, just until pliable. Place it in a bowl with 120 ml (1/2 cup) hot water and let it soak for 10 minutes.

3. 3

   Blend the soaked ancho chile with 2 garlic cloves, 30 ml (2 tbsp) lime juice, 15 ml (1 tbsp) vegetable oil, the ground toasted barley, 1 g (1/2 tsp) cumin, dried oregano, 4 g (3/4 tsp) salt, and black pepper until you have a thick marinade.

4. 4

   Combine the steak strips with the marinade and let rest for 15 minutes at cool room temperature. Meanwhile, prepare the remaining components.

5. 5

   For the corn-lime crema, heat a skillet over medium heat and add half of the corn kernels. Cook for 4 to 5 minutes until partially charred. Blend the charred corn with the sour cream, 1 garlic clove, 15 ml (1 tbsp) lime juice, 1 g (1/4 tsp) cumin, 2 g (1/4 tsp) salt, and 45 ml (3 tbsp) water if needed, until smooth and creamy.

6. 6

   In a bowl, combine the cooked nopal strips, radishes, red onion, cilantro, honey, the remaining corn kernels, 15 ml (1 tbsp) vegetable oil, and 2 g (1/4 tsp) salt. Toss well and set aside as the crisp salad.

7. 7

   Heat a large skillet or griddle over medium-high heat. Cook the marinated steak for 6 to 8 minutes, stirring occasionally, until cooked through and lightly caramelized at the edges.

8. 8

   Warm the corn tortillas on a griddle or skillet over medium heat for 20 to 30 seconds per side until soft and flexible. If desired, keep them warm wrapped in a clean towel.

9. 9

   Assemble the tacos by placing steak on each tortilla, adding a spoonful of corn-lime crema, and finishing with the crisp nopal salad. Serve immediately.