Skirt Steak Tacos with Spicy Corn Salsa & Chipotle Sour Cream
4 oz. skirt steak
4 corn tortillas
2 tbsp chipotle sauce*
¼ cup lime juice (about 4 limes)
¼ cup water
2 tbsp oil
2 large garlic cloves, minced
1 tbsp scallions, sliced
1 tsp cilantro, chopped
¼ tsp salt
¼ tsp. ground cumin
¼ tsp chili powder
Spicy Corn Salsa
1 ½ cups corn (frozen or fresh)
¼ cup red onion, diced
½ cup red bell pepper, diced
1 tbsp oil
2 tsp lime juice
½ tsp chili powder
½ tsp cumin
1 tsp sugar (or honey or agave)
1/8 tsp salt
1 ½ tsp jalapeno, diced (modify based on heat preference)
Chipotle Sour Cream
¼ cup sour cream (low fat or non fat)
1 tbsp adobo sauce
- Make marinade: Combine all ingredients in large plastic make, zip well and shake to combine. Add skirt steak and, making sure steak is completely covered, marinate in the refrigerator for at least 2 hours and up to 24.
- Make salsa: Combine corn, red onion and pepper in mixing bowl. In a smaller mixing bowl combine the oil, lime juice, chili powder, cumin, sugar, salt and jalapeno. Pour over corn mixture.
- Make chipotle sour cream: Combine sour cream and adobo sauce and mix well (if more heat is desired, stir in1 tsp chili powder)
- Cook skirt steak: The steak can either be cooked in your oven’s broiler or in the oven or on the grill. Preheat oven to 400 degrees Fahrenheit . Place steak on broiling pan (or baking sheet) and cook for 8 minutes on one side. Flip steak over and continue cooking on the other side for 5 minutes for medium rare. Remove steak from oven and let cool.
- Warm tortillas: Place tortillas in the oven for about 5 minutes or until warm and pliable.
- Slice steak into quarter inch strips.
- Serve tortillas with sliced steak, corn salsa, mixed greens and chipotle sour cream.
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Posted in Dinner, Uncategorized, tagged cayenne, cheddar cheese, cod, cumin, fajitas, lemon, Mexican, quick, spinach, using leftovers, whole wheat tortilla on May 10, 2010 |
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Sometimes, towards the end of the week food supplies can start to dwindle in the fridge.
Remember the pan roasted cod I cooked up recently? Well in the back of my mind I always knew I wanted to make fish tacos with the leftovers. Although cod is a mild fish, it is fairly firm and would hold up well in the tacos.
However, when I finally went to make the tacos about a day later, I realized what I had in my fridge was best suited for a different mexican favorite – fajitas!
What I loved most about this dish (besides the ease & quick prep time, obviously) is the refreshing lemon flavor the cod gives these fajitas. If you aren’t using leftover cod, I definitely encourage you to marinade the fish first in a similar lemon mixture, lightly pan roast it and then continue on with the rest of this recipe.
3 ounces leftover Pan Roasted Cod, sliced into 1/2 inch strips
1/3 red bell pepper, sliced thinly
1/3 yellow onion, sliced thinly
1 small clove garlic, minced
1 tsp cumin
1 tsp cayenne
Pinch salt & pepper
Splash water (or stock or white wine)
Shredded cheddar cheese (or pepper jack, monterey etc)
Handful chopped spinach (optional)
Whole wheat tortilla
In a skillet over medium high heat, warm the olive oil for about 1 minute. Add in the onion and cook for about 2 minutes before adding the red pepper and garlic. Sprinkle with a pinch of salt and pepper. Cook for about 8 minutes and then add the cayenne and cumin. Stir to combine before adding the water to deglaze the pan. Add in the cod and cover with onion, pepper mixture. Cover the pan and cook 1-2 minutes until the fish is cooked through.
That’s it! You’re done! All you need to do now is assemble your fajita and enjoy – oh and cover with hot sauce of course
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Posted in Breakfast, Uncategorized, tagged avocado, Breakfast, brunch, cheddar cheese, eggs, huevos rancheros, Mexican, onions, tortillas on January 28, 2010 |
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If you have ever been to a Mexican restaurant for brunch, chances are you’ve seen Huevos Rancheros on the menu. Heck, most American diners now serve this dish up, although it is rarely as good as the real deal. Don’t despair, the Huevos Rancheros recipe below will no doubt satisfy your craving for warm tortillas, spicy tomato-chili sauce and a perfectly fried egg. Best of all, most of the ingredients are probably already in your pantry so you can whip this up whenever that craving hits you.
1 15oz. can diced tomatoes
1 half of a medium onion, diced
1 half of a jalapeno, diced (and seeded if you can’t take the heat)
2 tsp. smoked paprika (optional)
1 tsp. ground cayenne pepper (optional)
1 tsp. ground cumin (optional)
2 flour tortillas, whole wheat or white
1 tbs olive oil
1 tbs. butter
4 thin slices cheddar or pepper jack cheese (optional)
Step One: Get the Sauce Started
Heat about a half tablespoon of the olive oil in a large skillet over medium heat. Add the onions and cook until softened and translucent about 3-4 minutes. Stir in the jalapeno and cook another minute. Add the tomatoes (including any juice in the jar) and bring the sauce to simmer before lowering the heat. Do a taste test and season with salt, pepper, cumin and cayenne (if using). Continue to cook the sauce at a low simmer while you prepare the rest of he items.
Note: Add a bit of water if the sauce becomes to dry but make sure you re-season if it tastes bland afterwards.
Step Two: Warm Up Your Tortillas
In a medium sized skillet over medium heat, add about 1 1/2 tsp. of the olive oil and 1 tsp of paprika (if using). Once warm, add one tortilla. Cook for about 2 minutes or until bubbles form on the top side. Flip over and cook for another 1-2 minutes or until tortilla is warm. Either transfer to a plate or place in the oven on low heat to keep warm. Repeat same procedure with remaining tortilla.
Step Three: Eggs!
Using a medium skillet (to save on cleaning time, use the same skillet used for the tortillas), heat the butter over medium-low until melted. Fry the eggs to your taste (sunny side up or over easy are delicious here!) and add the cheese (if using) about 2 minutes before the eggs are done.
Step Four: Serve It Up!
Place a tortilla on each plate. Spoon some of the sauce on the tortilla and place eggs on top. Top with more sauce. Enjoy!
Variations & Accompaniments
For recipes like the above, I really like to use the ingredients and instructions as a guideline and almost every time I make them they come out slightly different. I encourage you to experiment with the recipe and see what different combinations you love. To help spark some ideas, here is a list of things you can try:
- Serve with either refried beans (black beans & pinto beans also work) and rice. This is often how they are served in Mexico. Fried potatoes (similar to home fries) are also commonly served
- Garnish with cilantro or sliced avocado to add a fresh flavor to the dish.
- Use crumbled Queso Fresco which is a mild Mexican cheese similar to feta, in place of the cheddar or pepper jack cheese. Add once the meal is plated.
- Experiment with peppers. If you like spicy food, try using dried (and reconstitued) or canned/sliced peppers. For example, diced chipotle peppers (in adobo sauce) will add a deeper, smokier flavor to the sauce.
- If you enjoy a smoother texture, puree in a blender or use an immersion blender. Be sure if you are using a regular blender that you cool the sauce before adding it to the glass container. Heat the sauce back up in the skillet before serving.
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