taco | KSR

Fish taco with citrus dressing and cape salad

Serves 4

Fish tacos have become popular in recent years and have their roots in Baja Mexico. In this recipe, all ingredients can be prepared in advance and grilled fish at the last minute.

1/3 cup olive oil
1 tablespoon ancho or New Mexico chile powder
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
4 4 ounces halibut, sea bass, or cod
4 lightly grilled 6-inch flour tortillas or corn
Cabbage slaw (next recipe)
Cilantro Crema (next recipe)

Prepare a charcoal fire or heat a barbecue grill. In a small bowl, combine olive oil, chili powder, lemon juice, salt, and pepper. Brushing on the slides. Grill the fish until it is done. To serve, place warm grilled tortillas on each plate. Add a quarter of the cabbage slaw, a portion of the grilled fish, a tablespoon or two of citrus salsa, and a tablespoon of creamy cilantro. Fold and eat.

Cabbage slaw:

2 cups finely shredded green cabbage
1/2 cup thinly sliced ​​red pepper
1/3 cup finely chopped red onion
1/4 cup basil or mint leaves, thinly sliced
1 tablespoon seasoned rice wine vinegar
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Combine all ingredients except salt and pepper in a bowl. Gently stir, then season with salt and pepper to taste. This can be made up to 1 day in advance and kept covered and refrigerated.

Citrus sauce:

3 medium oranges, peeled, pitted, and skin removed
1 lemon, peeled, sliced ​​and membrane removed
1 lime, peeled, shredded and membrane removed
1 teaspoon fresh chopped coriander
1 teaspoon minced serrano chile
2 teaspoons of seasoned rice wine and vinegar
1 tablespoon olive oil
Kosher salt and freshly ground pepper

Mix the citrus slices in a bowl. Add all other ingredients and stir gently until combined. Season with salt and pepper.

coriander cream

1/4 cup chopped fresh coriander
1 cup Mexican cream, fresh cream or sour cream
Kosher salt and freshly ground black pepper

Mix the coriander and cream together. Season to taste with a few drops of fresh lemon juice, salt and pepper.

Turkey Piccadilo Taco
6 services
Picadillo is a traditional dish in many Latin American countries and the Philippines (where it is known as giniling). It is made with ground beef (usually beef), tomatoes (tomato sauce can be used as a substitute) and other ingredients that vary by region. It is often served with rice, used as a filling in dishes such as tacos, savory pastries, empanadas, or served with chips and guacamole. The name comes from the Spanish word “picar”, which means “chop” or “chop”.
4 tablespoons olive oil
1-1/2 pounds ground turkey, minced
1 large onion chopped
3 finely chopped garlic cloves
1 large poblano chile, cut into 1/4-inch dice (about 1-1/2 cups)
1 tablespoon ancho chili powder
2 teaspoons ground cumin
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup red wine + extra as needed
One 15-ounce can chopped tomatoes
1/2 cup golden raisins, soaked in hot water, and drained
6 pitted green olives (about 1/4 cup)
Salt and freshly ground black pepper to taste
12 flour or corn tortillas
Accompaniment: cilantro sprigs, shredded cabbage, radish slices, lemon slices, avocado slices and queso fresco or crema

Heat two tablespoons of olive oil in a large skillet. Add the ground turkey and fry over high heat. Sit aside. Heat the remaining olive oil in the skillet, add the onion, garlic and poblano pepper and cook for 10 minutes, stirring occasionally, over a moderate heat.

Return the turkey and its juices to the pan with the spicy ancho powder, cumin, cinnamon, cloves, wine, tomatoes, raisins, and olives. Reduce heat and simmer, uncovered, for 15 minutes. If it’s too dry, add a little red wine, a little at a time. Season to taste with salt and pepper.

Pour warm picadillo into fresh tortillas and top with any or all of the accompanying ingredients.

Carnitas Soft Taco

Serves 6 – 8

Carnitas means “little meat” in Spanish and comes in several forms. Some people serve it stringy, like pulled pork. Some people serve it in large pieces with bits of bone still hanging out and some in smaller cubes, perfect for popping in your mouth. No matter how it’s served, it’s always braised pork that’s tender on the inside and crunchy on the outside. The state of Michoacan, Mexico, is famous for its crunchy lard. It’s a decadent eating experience.

3 pounds boneless pork shoulder
3/4 cup orange juice
1/3 cup lemon juice
4 garlic cloves, peeled and mashed with a knife side
2 teaspoons ground cumin
1 teaspoon chipotle powder
2 teaspoons oregano, preferably Mexican
1-1/2 teaspoon kosher salt, plus more to taste
olive oil
Tomatillo Salsa (recipe below) or buy your favorite store
Serving accompaniments: corn tortillas, shredded cabbage, sliced ​​radishes, sliced ​​fresh tomatoes, sliced ​​cotija or feta cheese, sliced ​​avocado, cilantro sprigs, and lemon wedges to squeeze.

Preheat the oven to 325 degrees. Place the pork in a large Dutch oven or saucepan and add the juices, garlic, cumin, chile powder, oregano, salt and enough water to roughly cover the meat. Bring the lid to a simmer and place in the oven. Simmer for 2 hours or until meat is very tender.

Remove the meat and when it is cool enough to cut it or cut it into smaller pieces. Reduce the cooking liquid by 1/3 over high heat on the stove. Add 3/4 cup or so of these juices to the meat and stir. They can be prepared in advance at this point and stored in the refrigerator. Keep any leftover juices refrigerated for later use as a sauce for roast pork or chicken.

To serve: Heat a large, heavy skillet with a little olive oil over medium-high heat. Add meat and cook until brown and crunchy. This can also be done under a hot grill. Turn the meat a few times until it is crispy on all sides. Pile on warm tortillas, top with tomatillo sauce and the rest of the accompanying ingredients and eat!!

tomatillo salsa:
Makes about 1 cup

10 ounces peeled, washed and halved tomatoes
2 large garlic cloves, peeled and minced
1 small serrano chile, seeded and coarsely chopped
1/3 cup loosely packed chopped coriander
1/2 cup finely chopped white onion
1/4 cup water or so
Salt and sugar to taste

Heat the grill. Place the diced tomatoes side by side on a greased baking sheet and roast until the skin is nicely browned, about 3 minutes or so. Add the tomatoes to a food processor with the other ingredients and blend to make a somewhat chunky sauce. Season with salt to taste and add a pinch of sugar if the sauce is too tart.

Grilled, grilled and grilled tacos with peaches – chipotle sauce

Serves 6 – 8

This Tex-Mex-inspired dish showcases the delicious possibilities of combining spicy fruit-based sauces with grilled meats. Other vegetables besides onions and peppers can be added to the dish including portabella mushrooms, thick slices of zucchini, grilled corn, etc.

3 lbs. Sirloin steak, well trimmed

2 tablespoons chopped chipotle in adobo
1 tablespoon minced garlic
3 tablespoons fresh chopped coriander
1/3 cup olive oil
3/4 cup creamy red wine
1/2 cup soy sauce

3 medium white or red onions, peeled and cut into thick slices
3 medium poblano peppers, halved with stems and seeds discarded
2 medium sized red or yellow bell peppers, halved, with stems and retracted seeds
12 or more white corn tortillas
Chipotle Peach Sauce (Next Recipe)
4 ounces crumbled cotija cheese or frisco cheese
Fresh coriander and mint sticks

Carefully trim the steaks of any fat. Mix the dressing ingredients together and pour over the steak. Soak for at least 4 hours or overnight covered in the refrigerator, stirring occasionally.

Remove excess marinade from steaks and grill over hot coals to desired doneness, about 4 to 5 minutes per side, for medium-rare. Let the steak rest for a few minutes before slicing it across the grain.

Meanwhile, in a little oil, season with onions and peppers, and roast until soft and slightly charred. Cut the vegetables into thick slices and put them in a large plate.

To serve: thinly slice the meat across the grains at an angle and arrange on a plate with onions and peppers. Grill the tortillas briefly to heat them up, wrap them in aluminum foil to keep warm, and place on a plate. Put the sauce, cheese, cilantro, and mint in separate bowls and put it all on the table with everyone’s plate to make their own juicy tacos.

Chipotle peach sauce
Makes about 1-1/2 cups

2 tablespoons olive oil
1/2 cup finely chopped onion
1 tablespoon finely chopped peeled ginger
2 large garlic cloves, peeled and minced
1/2 cup dry white wine
1/3 cup canned peaches
3 cups peeled, seeded, and chopped ripe peaches
1/4 cup ketchup
pinch ground cinnamon
1/4 cup vinegar juice
1 tablespoon chopped chipotle in adobo, or to your taste
Kosher or sea salt to taste

Heat olive oil in a heavy-bottomed saucepan and saute onion, ginger and garlic over moderate heat until the color begins to color. Add the remaining ingredients and bring to a simmer. Cook uncovered so that the mixture boils over low heat for 20 minutes, stirring occasionally, until it thickens well. Carefully puree it in a blender and add salt to taste. Can be stored covered and refrigerated for up to a week.

Chef John Ash teacher, chef, cookbook author | Wine country cooking

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