The Cinco de Mayo Collection How you doin’? You may not have thought a whole lot about it, but tacos are a cool food. Now, I’m not talking about the Taco Bell style although I still go back to the “Bell” on occasion. I’m talking about marinated charred steak tacos folded up in homemade-style warm corn tortillas with a Mexican-style, homemade charred salsa. I decided to use Chef Roy Choi’s signature carne asada marinade, which makes the meat impressively flavorful and aromatic. It is a combination of spices and herbs—garlic, scallions, ancho chile powder, jalapeños, fresh cilantro, beer, kiwifruit, mirin and plenty of citrus flavors. It’s not a hot marinade, but it is full flavored and smoky—you can barely taste the heat. The steak tastes bright, fresh, tangy and is perfect for tacos. Making the marinade is no big deal, just take all the ingredients and buzz them together in your blender. The marinated steak chars up beautifully on the grill, and you can smell all the different ingredients of the marinade as it cooks. I like to take the steak and wrap a nice piece in a toasted corn tortilla with pickled onions, radishes, cilantro, lime, my Charred Salsa, hot sauce and maybe a little queso fresco—any favorite taco toppings will work, especially with a frosty cerveza on the side. Prep time: 10 minutes Marinade time: 1 hour minimum Cook time: 10 minutes Yield: 4 servings Ingredients 6 to 8 large, peeled garlic cloves 1/4 large peeled yellow onion, chopped 3 thick scallions trimmed and roughly chopped into 2” pieces 1/4 cup ancho chile powder 2 jalapeño peppers, stem removed 1/2 bunch fresh cilantro 3/4 cup lager beer 1 orange—juice and grated zest 2 limes—juice and grated zest 1 kiwifruit, peeled 1/4 cup mirin Asian rice wine 1/2 teaspoon kosher salt 1 tablespoon freshly ground pepper 1/2 teaspoon granulated sugar 2 pounds skirt steak Olive oil, for brushing grill Corn tortillas Your favorite taco toppings, for serving Salsa (see recipe below) Directions
Charred Tomato Salsa Prep time: 15 minutes Cook time: 10 minutes Cool time: 30 minutes Yield: roughly 3 cups Ingredients 4 medium (about 1 pound) plum tomatoes 2 jalapeño peppers, stems, seeds and seams removed 2 garlic cloves 1/2 white onion, cut into 4 wedges 1/4 cup roughly chopped cilantro 2 tablespoons fresh lime juice 1 teaspoon tequila Kosher salt and freshly ground black pepper, to taste Taco and tortilla chips, for serving Directions
Covid-19 Quip of the Day: “Husbands are the best people to share secrets with. They’ll never tell anyone anything because they aren’t even listening.” ------------------------------------------- Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Entrees #Beef #CarneAsada #Tacos #CincoDeMayo #Salsa #Tortillas #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021
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