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How To make Mexican Flank Steak with Mock Tamales
1 1/2 lb Beef flank steak
1/3 c Fresh lemon juice
1/3 c Extra virgin olive oil
6 tb Minced jalapeno peppers
1 tb Minced fresh cilantro
1 ts Salt
1 ts Fresh ground black pepper
1 Linda's Salsa Sauce
1 Mock tamales
Fresh lemon slices Jalapeno peppers Cilantro sprigs
LINDA'S SALSA SAUCE:
2 Tomatoes, peeled
3 lg Cloves garlic, peeled
2 Plum tomatoes finely
Chopped 3 Plum tomatoes, coarsely
Chopped 3 Jalapeno peppers, thin
Sliced 1/4 c Coarsely chopped fresh
Cilantro 1 tb Fresh lemon juice
1 ts Freshly ground black pepper
MOCK TAMALES:
1 c ( 4 oz.) grated sharp
Cheddar cheese 1 c Muenster cheese
2 tb Minced green onion with
Tops 6 7" flour tortillas
6 8 by 12" pieces of foil
Place beef flank steak in utility dish.Combine lemon juice,olive oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda's Salsa Sauce and Mock tamales.Remove steak from marinade and place on grid over medium coals;reserve marinade.Place mock tamales around edge of grill.Grill steak 12 to 15 minutes to desired doneness, turning once and basting,occasionally,with marinade. Turn tamales halfway through cooking time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda's Salsa Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and cilantro sprigs.Carve steak across the grain into thin slices.Serve with remaining Salsa Sauce.Serves 6. Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3 large cloves garlic,peeled,in food processor or blender until pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground black pepper. Refrigerate,covered,1 hour or overnight to blend flavors.Makes 2 cups. Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture evenly and put in center of each of 6 - 7" flour tortillas.Fold bottom side of tortilla over filling.Fold two sides over filling;then fold top side over filling,envelope fashion.Wrap each tortilla in 8 by 12" piece of foil,twisting each end.Makes 6.
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New Mexico Food Tour! (Albuquerque + Santa Fe Cuisine)
New Mexico has a rich tradition when it comes to food. They even put the hatch green chile on one of their license plates!
We had amazing meals all across the state, here is our experience!
00:00 New Mexico Food Tour
00:14 Carniceria Meat Market - Carlsbad, New Mexico
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Rick Bayless Sopes: Street-Style Sopes
RECIPE ????
Quintessentially simple, perfectly made sopes—hot off the griddle—are about the best thing a person can eat. But like all street food, they can be a challenge to make indoors. First of all, you aren’t the vendor who’s made a reputation and livelihood by crafting thousands of sopes. Simple as they may look, the perfect pressing, baking and pinching takes practice. Plus, you won’t have the same equipment as the street vendor, and possibly not the same ingredients. That said, it’s worth plunging in and creating some deliciousness.
A lot of street food sopes have very simple toppings, as I’ve outlined here—spicy salsa, pungent grating cheese, onions and cilantro, but it's the corn masa base that plays the starring role.
Live Cooking Class with Rick Bayless! October ‘22
Welcome to my live cooking class! Here are links to tonight’s recipes:
Seared Pork Tenderloin with Roasted Tomatillos & Apples:
White Camote Mash:
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Teach Me Something: Marissa Gencarelli
So much of what we make at Milk Bar is based on the flavors of my childhood - the Sugar Babies warm from my mom's purse, that dreamy vanilla, rainbow birthday cake - these are the moments that shaped me. Making a day job out of chasing down nostalgic recipes is something Marissa Gencarelli gets - she built a whole business on the tortilla recipe of her youth and this week she teaches me her hometown taco recipe.
Follow her and Yoli @ instagram.com/yolitortilleria
Tacos de Carne Asada Sonora
Serves 8 – 10 tacos
In Sonora, we have the best of both worlds with abundant seafood from the gulf of California and a deep cattle ranching tradition. Seafood is mostly eaten in the morning and lunch, while steak is reserved for night meals with the exception of machaca and tacos de cabeza that are served in the morning only. There are several ways to grill the steak, but we do have some cardinal rules:
Never ever marinate the steak. Salt and pepper – nothing else.
Quality matters, but most taqueros do not stick to just 1 cut of meat. You could be going to a taquero using cabreria (ribeye, filet, etc) or another using sirloin, ribeye combos.
Flour tortillas made Sonoran style (the fat to flour ratio is different than what you find in most grocery stores). Corn is available if you ask and we do use corn for special taco called Lorenza. Thus for the most part tacos are done with flour tortillas.
Grilling – it is typically done over mesquite wood, though there are variations. One of my favorite spots is made over a flat top that is greased with tallow. They call this method “tacos cebosos” aka fatty tacos. Heart attack for sure, but incredibly delicious.
Toppings are simple: red salsa, taquero green and fine cabbage. On the side you always have grilled and caramelized onions.
Aperitivo. Every taco stand will have without a doubt a bowl with cucumbers, radishes and limes. These are free and you just “snack on them” while you wait for your tacos.
Ingredients
1 lb of a combination of steaks (Delmonico, Ribeye, Skirt)
Sea salt and freshly ground pepper
Salsa Roja
1 lb of red tomatoes
1 garlic clove
3 chiltepines or chile piquin
1 tsp white vinegar
Pinch of oregano
Salsa Taco Stand
12 oz tomatillos about 8 (husked and cleaned)
5 serrano peppers
5 jalapenos
¼ white onion
1 garlic clove
1 tbsp white vinegar
½ cup of avocado oil or grapeseed
Salt to tast
Toppings
Finely chopped white cabbage
Green onions for grilling
Sides
Cucumbers
Radishes
Limes
Flour tortillas
Preparation
Red Salsa:
Bring a pot of water to a boil. Drop the tomatoes and remove after 1 minute. Let them cool and peel. Cut in 4 sections and remove seeds. Place in a blender with garlic, vinegar and chiltepines. Blend until completely smooth and transfer to saucepan. Simmer for 10 minutes and add pinch of oregano. Salt to taste.
Taco Stand:
Cut the tops of serranos and jalapenos and discard. Place the chiles along with tomatillos, onion and garlic in a pot with enough water to barely cover and bring to a boil, lower heat and cook until the tomatillo color becomes almost a khaki green about 15 minutes. Strain the extra water, place in the blender and pulse a couple times. Add the oil and vinegar. Blend until completely emulsified and smooth. Salt to taste and blend again.
30 minutes before, bring your steak to room temperature and salt and pepper generously 10 minutes before grilling.
Heat up the grill, if using wood follow your normal process until its ready. If using gas or a stove top you want your grill as hot as you can about 600. Grill for about 5 min per side depending on the cut and thickness. While I love my steak to the rare side, this is not the time to eat it like that… you want it medium to medium well. Remove and let it rest for 10 minutes, if you can’t wait, let it rest for at least 5 minutes.
Now we are ready to chop! You want to have bite pieces with steak…not tiny (if you ever get very tiny pieces at a taco place be very skeptical) though not so big its too hard to eat.
Heat up the flour tortillas and assemble the tacos in the following order: meat, cabbage, 1 tbsp red salsa and tsp drizzle of taco stand. Enjoy with limes and grilled onions on the side.
Provecho!