Monday, May 30, 2011

Steak Tacos ( Tacos de steak)

Steak tacos are one of my favorites, and they're perfect for a warm spring evening. This recipe is an easier version but gives amazing results. Be ready to have enough as they will go fast.

Makes 24 tacos

Ingredients for the Tacos

2 pounds roast steak cut into 1/2 inch cubes (blade, sirloin, hanger)
2 tablespoons canola oil
24 corn tortillas
1/2 cup coarsely chopped cilantro
1  big red onion sliced
1 teaspoon of dry thyme
kosher salt to taste
freshly ground black pepper

Ingredients for the Salsa (1 cup)

1/2 pound tomatillos (about 7 or 8 small ones)
10 arbol chile peppers, use less if you want less heat
2 garlics cloves
1/2 teaspoon salt

Season the beef cubes with the thyme, kosher salt, canola oil and pepper and set aside.

Remove the husk of the tomatillos and rinse over cold water, rubbing gently to remove the sticky film. Heat over medium heat a cast iron grill ir skillet and place the arbol chiles roast for 2 minutes turning to get a light burn on all sides, be careful as these chiles burn very easy. Remove the chiles and set aside. Roast the garlic with the skin on, about 2 minutes on each side. Peel and set aside.

Place the tomatillos on the grill or skillet and roast for 15-20 minutes until soft making sure you turn them frecuently to roast evenly. Place the tomatillos, garlic, arbol chiles and salt in a blender and process for 3 minutes or until you have a chunky sauce. Pour into a non reactive recipient and set aside to serve with the tacos.

Clean the grill or skillet with towel paper and increase the temperature to medium-high and distribute the beef evenly on the surface. Cook for 10 minutes or until the meat is tender and golden brown. You can grill the meat to your liking.

Before serving, warm the tortillas, if you don't have a comal, use a non stick pan over medium heat, place the tortilla in the center and spin using your hand. Flip over to warm the other side. Repeat the process with each tortilla. Place them on a plate and cover with aluminum foil to keep them warm.

To serve the tacos, take one tortilla, add a tablespoonful of the beef, some onion, chopped cilantro and cover with the salsa. Fold and enjoy.

Sunday, May 15, 2011

Eiffel Eggplant(Eiffel de berenjena)

This is a perfect dish for spring, it can be served as an appetizer or side dish. Simple but delicious.

Ingredients for 4 servings

3  eggplants
2 sliced tomatoes
1/4 cup grated parmesano regiano cheese
3 Tablespoon olive oil plus more to drizzle
3 tablespoons balsamic vinegar of Modena plus more to drizzle
1 garlic clove finely minced
salt and pepper to taste

Wash the eggplants and cut into 1/2-inch thick slices. Rub with some coarse salt and let set for 10 minutes to get the some of the water out of the eggplant. Discard the liquid and dry the eggplant slices on each side with towel paper.

Heat the grill. Whisk the olive oil and balsamic vinegar, add the minced garlic and salt and pepper to taste. Brush the eggplant slices with this mixture and grill for 5 minutes on each side until seared.

On a oven safe pan sprayed with oil, form the tower placing one slice of eggplant and one of tomato, sprinkling salt and pepper and grated Parmesan in between until you have 4 layers of each. Repeat the process to make more towers.

Top the last layer with more Parmesan cheese. Place in the oven pre-heated at 350 degrees and cook for 15 minutes or until the eggplant is soft and the cheese melted.

Garnish with more grated Parmesan, and leaves of arugula, drizzle with olive oil and balsamic vinegar.