Spice up your dinner with these delicious tacos from south of the border.
Prepare the steak: Stir together water and molasses until smooth. Add cumin, chili powder, paprika, sugar and oregano. Stir into a paste. Rub over steak and let marinate at least 15 minutes or up to 1 hour. Grill until medium doneness. Slice thinly across the grain. Divide between tortillas and top with cheese and Taco Toppings (below).
Avocado Crema: In blender, puree all ingredients until smooth. Reserve.
Homemade Hot Sauce: In blender, puree all ingredients until smooth. Reserve.
Pickled Red Onions and Corn: Rub corn with oil and sprinkle with smoked paprika. Grill until tender crisp. Let cool and cut from cob. Reserve. In small pot, bring to boil vinegar, water, sugar and hot sauce. Add red onion, cover and reduce heat to low. Simmer until onions are soft, about 15 minutes. Strain and let cool. Stir in corn.
Chips and Pico de Gallo: Stir all ingredients together and let sit for 30 minutes. In a deep skillet, heat 1-inch canola oil to 350F. Cut tortillas into wedges and fry in batches until golden and crispy. Serve with Pico de Gallo.