***Tacos*** 12 ounces Cacique brand Cotija cheese — crumbled
2 pounds skirt steaks
1 teaspoon oregano
3 cloves garlic
1 onion — cut in fourths
corn tortillas ***Cilantro Cream Sauce*** 15 ounces jar Cacique brand Crema Mexicana
2 tablespoons garlic — minced
2 cups cilantro — chopped
1/4 cup lime juice
1 onion — chopped
salt and pepper — to taste
Place meat in large pot of water and add oregano, cloves and onion. Simmer for two hours until soft and falling apart. Let cool and shred. Fill and wrap the t ortillas with the meat. Add the chopped cilantro and Cotija, and top with Cilan tro cream sauce.
Cilantro Cream Sauce: Cook the onion, cilantro, and garlic. Add the lime juice, the Crema Mexicana, a nd the salt and pepper. Simmer for 10 minutes and let cool. Puree in a blender. Pour over the tacos.