June 12, 2012

Taco Tuesday

Carne Asada Tacos


3 lbs of flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
1/2 cup Olive Oil
1 tsp salt
1 tsp each,ground black pepper,ground white pepper, chili powder, garlic powder, dried oregano,ground cumin, paprika.
1 white onion, chopped
1/2 cup fresh chopped cilantro
1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion quartered
4 cloves garlic, peeled
4 dries New Mexico Chile Pods
2 cups grated Cotija cheese (optional)
2 limes, cut into wedges
1 (32) oz package corn tortillas
salt and pepper to taste


Lye the flank steak in a large glass baking dish.  In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil.  Season with salt, black pepper, white pepper, Garlic powder, Chile powder, oregano, cumin, and paprika.  Whisk until blended, then pour over the steak in a dish. Turn over once to coat both sides.  Cover in plastic wrap and marinate 1 to 8 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime.  Set aside to use as a relish for the tacos.
Heat skillet over medium high heat.  Toast Chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for 30 minutes. Preheat oven to 450 degrees F.  Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet.  Roast in the oven 20 minutes, until brown not burned.  Place the roasted veggies, and soaked Chile pods into a blender, along with salt and pepper. Puree until smooth.
Heat veggie oil in a medium skillet over high heat. Cut the marinated flank steaks into cubes or strips.  Cook, stirring occasionally, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in the skillet for a minute on each side.  You can also warm them in the microwave.  Arrange two to three tortillas on a plate, and lay a generous amount of beef over them.  Top with a sprinkle of onion relish and a large spoonful of the pureed salsa.  Add as much cheese as you like.  Garnish with lime wedges, and serve.

Tequila Fish Tacos


1 Lime, juiced
1 tbs tequila
1 tsp each ground cumin, salt, and pepper.
12 oz Cod or firm White fish, cut into 1 inch pieces
16 (8 inch) tortillas
Canola oil
4 ounces tempera flour
8 ounces prepared tempura batter made with cold water
6 oz bread crumbs
1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup thinly sliced red onion


In a medium bowl, combine lime juice, tequila, cumin, salt and pepper; mix well.  Add the fish and toss to coat.  Marinate for 10 minutes.  Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in the cold tempura mixed batter.  Roll in bread crumbs, pressing onto the fish.  One by one add the fish to the oil, making sure to keep the pieces separate.  Fry 4 to 5 minutes or until golden brown.  Remove from oil and drain on a paper towel.
Mix cabbage, cilantro, and onion.  Stack 2 tortillas; place 1/8th of fish on top of each; and top with cabbage mixture.  Pico de Gallo (recipe below), and Tequila Lime Aioli (recipe below).

Pico de Gallo:


4 Tomatoes, diced
2 tbs chopped cilantro leaves
1/2 red onion, minced
1 tsp minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
salt and pepper to taste


In a bowl mix all ingredients together, season with salt and pepper and refrigerate for an hour.

Tequila Lime Aioli


3 tbs tequila
1 lime, juiced
8 ounces sour cream
1/4 cup milk
2 tsp minced garlic
1/2 tsp ground cumin
2 tbsp minced cilantro leaves
salt and pepper to taste


In a small bowl, combine all ingredients and chill for an hour.  Season with salt and pepper to taste.

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