Rinse steak under cold running water and pat completely dry with paper towels. Slice steak into thin strips.
In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, crushed red pepper flakes, salt and black pepper. Add beef strips and stir to coat, set aside.
Preheat oven to 350ºF / 180ºC. Wrap tortillas in foil and heat in preheated oven for 5 to 10 minutes or until heated through.
In large non-stick skillet over medium-high heat, heat remaining tablespoons of olive oil. Add beef to skillet, cook, stirring for 3 to 4 minutes or until almost cooked through.
Add corn to the skillet; stir and cook until heated through, about 1 minute.
To serve, sprinkle chopped cilantro over warmed Maria and Ricardo’s® tortilla, spoon a portion of the beef mixture down the center of each tortilla, top with a generous dollop of sour cream, fold bottom of tortilla up over filling. Garnish with cut limes.
INGREDIENTS LIST
