Tuesday, June 5, 2012

Taco Noche: Continued

I recently posted about my family's Memorial Day Taco night, and I included the recipe for Mojito Chicken Tacos. I have been receiving e-mails (Questions, Comments, Input? Be-A-Betty@hotmail.com!) asking for the recipe for the Carne Asada tacos I mentioned.

I'll do ya one better. I re-made them! :) It is never a bad time for tacos.

Chili-Cocoa Carne Asada Tacos with Avocado Pico de Gallo

1 lean cut of steak (I used a Hanger Steak. London Broil, Flank, Skirt or Tri-tip would also work)
2 Tbs Chili Powder
1 Tbs Cocoa Powder
1 tsp Cayenne Powder
Salt and Pepper to taste
2-3 Tbs Olive Oil

Place all of the seasonings in a ziploc bag and massage. This not only combines the ingredients, but the pressure and heat from your hands brings out the flavors. Drop in the steak and massage the bag around it to coat. Leave AT ROOM TEMPERATURE for 10-15 minutes to marinate. The room temp part allows the meat to cook evenly. You can grill this...cooking times depend on the cut of meat...or roast it in the oven. Cook until the center is a warm red to pink. You can cut into the meat slightly to check, but avoid chopping or slicing it right away. Give it about 15 minutes to "rest" so that the juices redistribute. Otherwise, your cutting board will be delicious and your steak will be dry as shoe leather.

For the Pico:

2 Roma tomatoes
1/2 Purple Onion
1/2 Avocado
1 bunch Cilantro
juice of 1/2 Lime
1 Tbs Olive Oil
Salt, to taste

Dice all of the vegetables. The tinier the cut, the better the flavors will meld. Chop the cilantro and add in the lime, oil and salt. Toss until combined. Letting this sit (if you can!) an hour or so will bring out the flavors even more. About 2 tablespoons per taco is perfect.

******A note on taco shells. As Bettys, we. don't. do. OLD EL PASO! They are not tasty, durable, inexpensive, or in any way good. Leave that to Taco Bell. Go to the ethnic food aisle at your grocery store and get the stack of corn tortillas. Remember, the smaller the tortilla, the more tacos you can eat. It's reasonable. They are pretty fragile in this state, but toasting them for a minute on each side in a saute pan with a light drizzle of oil makes them sturdy and awesome. You will never eat a "hard" taco shell again. A bonus, increase the amount of time you toast, fold them over when they are done and you have stand-up taco shells. Delish.

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