Steak Ranchera Tacos

Ingredients:

8 Guerrero® Zero Net Carbs Jalapeño Tortillas
2 poblano peppers, stems and seeds removed, thinly sliced
1 small yellow onion, thinly sliced into half moons
1 cup roasted corn kernels
2 cloves garlic, minced
1 tbsp olive oil
1 tsp salt
1 tsp ground cumin
2 tsp smoked paprika
1 lb skirt steak
1 cup Ranchera Sauce (store-bought)
8 eggs
1 tbsp apple cider vinegar
Salsa Macha (store-bought) for topping
Chopped cilantro for topping

how to make it:

Step 1: Preparing Steak
In a low dish or zip-top bag, pour marinade over the steak and let rest for at least 15 minutes. (Tip: prepare rajas while steak is marinating.)
Preheat a cast iron skillet or grill pan to medium-high heat.
Remove steak from marinade and sear for 3-5 minutes per side. Remove to a cutting board and let rest.

Step 2: Preparing Rajas
Add oil to a large skillet set over medium-high heat.
Add poblano strips, onion strips, salt, cumin, and paprika, and sauté for 5-7 minutes.
Turn heat to low and stir in minced garlic and corn. Cook for another 1-2 minutes until heated through. Remove from heat.

Step 3: Assembling
Thinly slice steak, against the grain, into ¼-inch strips.
Toast tortilla over an open flame or on a skillet until slightly crisp.
On each tortilla, add ¼ cup of rajas, ¼ cup of sliced steak, and top with a poached egg.
Drizzle 1 tbsp of salsa macha over each egg, top with chopped cilantro, and serve warm.