Sunday, May 5, 2013

Tres Tacos

Tres Tacos
In honor of Cinco De Mayo I wanted to make a Mexican dinner tonight.  I went a bit ambitious with three different tacos.

From left to right:
1. A grilled chicken breast taco on a double corn tortilla. The chicken is seasoned with chili powder and oregano. It is garnished with a roasted salsa Verde made of tomatillos, poblanos, jalapenos, and red onion and a slaw of carrot and red cabbage dressed with apple cider vinegar, lime juice, salt and pepper.

2. This is what I call a Tuesday night taco.  This is what you make when you have to have dinner on the table in a half hour on a week night.  Take a pound of ground beef add it ripping hot skillet (cast iron if you it).  Break up the beef and keep it moving in the pan it all browns evenly.  Once the meat has browned add most of a small jar of salsa and cook until the meat and salsa come together.  Serve it in a crispy yellow corn taco shell with shredded lettuce and some more salsa.

3. The carne asada taco, is a seared skirt steak marinated in orange juice, lime juice, salt, pepper, garlic, and cilantro.  The skirt steak is sliced thinly on the bias and is served on a flour tortilla with a home-made guacamole of avocado, lime juice, salt, pepper, garlic powder, red onion and cilantro.  It is topped with a sauteed red onion, sweet corn, and jalapeno relish.

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