Tacos, no not that stuff they sell at Taco Bell but real tacos, served on two SMALL tortillas stacked together. The meat should have a little heat to it when you chew it and then it catches up with you. After a couple of these babies your scalp should be sweating a tad. LOL
Skirt Steak Taco
Mis en place
2 lbs. skirt steak cut in 1/2 inch wide strips
3 Tbls Lard
3 Tbls Lard
1/2 yellow onion diced
1 mild green chile (about 6 inches long) chopped, seeds and all !!
2 large carrots grated
3 stalks celery, diced
5-8 cloves garlic rough chopped
1 package taco seasoning
1 Tsp Cumin
1 Tbls. Garlic Chile Paste
2 cups orange juice
3 cups Coca Cola
1 can beef stock
In heavy dutch oven on high heat add lard, once melted saute the strip steak slices in TWO batches. Remove with tongs or slotted spoon to a large bowl when done. Now add the 2nd 3 Tbls lard and saute 2nd group of ingredients until the onion is almost clear - next add the garlic, taco seasoning, cumin powder and garlic chile paste. Stire in well and saute another 2-3 minutes. Now deglaze the pan with the orange juice scrape bottom of pan with wooden spoon to break free all those tasty bits of caramelized meat and vegetable matter, simmer about 2 minutes. Now add the sauteed skirt steak back to the pan, add the Coca Cola and beef stock and bring to a boil. Remove from heat, cover and put into 350 degree oven for 1 hour. Remove from oven and sift 1/3 cup flour into top of mixture, stir in well and return to oven UNCOVERED to cook for 30-45 minutes, stirring occasionally. Remove and serve with guacamole, Big's Roasted Corn Relish and sour cream on tiny tortillas...
Big's Roasted Corn Relish:
Mis en place:
2 ears fresh corn, kernels cut off
1 mild green chile, about 6 inches long, rough chopped
6-8 cloves garlic, rough chopped
1 Tsp. Cumin
pinch red pepper flake
1 Tbls Lard
3 scallions, sliced
10-15 sprigs cilantro chopped
1 lime, zested and juiced
salt and pepper
Place 1st group of ingredients in small cast iron skillet, slide into 350 degree oven for 15 minutes, stirring occasionally so all kernels brown a little. Remove and dump contents of pan into bowl. Add 2nd group of ingredients. Taste for seasoning and add lime juice, a little Tobasco Sauce or more salt and pepper to get it to your liking... Serve over taco meat along with sour cream and guacamole.
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Skirt Steak Taco
Mis en place
2 lbs. skirt steak cut in 1/2 inch wide strips
3 Tbls Lard
3 Tbls Lard
1/2 yellow onion diced
1 mild green chile (about 6 inches long) chopped, seeds and all !!
2 large carrots grated
3 stalks celery, diced
5-8 cloves garlic rough chopped
1 package taco seasoning
1 Tsp Cumin
1 Tbls. Garlic Chile Paste
2 cups orange juice
3 cups Coca Cola
1 can beef stock
In heavy dutch oven on high heat add lard, once melted saute the strip steak slices in TWO batches. Remove with tongs or slotted spoon to a large bowl when done. Now add the 2nd 3 Tbls lard and saute 2nd group of ingredients until the onion is almost clear - next add the garlic, taco seasoning, cumin powder and garlic chile paste. Stire in well and saute another 2-3 minutes. Now deglaze the pan with the orange juice scrape bottom of pan with wooden spoon to break free all those tasty bits of caramelized meat and vegetable matter, simmer about 2 minutes. Now add the sauteed skirt steak back to the pan, add the Coca Cola and beef stock and bring to a boil. Remove from heat, cover and put into 350 degree oven for 1 hour. Remove from oven and sift 1/3 cup flour into top of mixture, stir in well and return to oven UNCOVERED to cook for 30-45 minutes, stirring occasionally. Remove and serve with guacamole, Big's Roasted Corn Relish and sour cream on tiny tortillas...
Big's Roasted Corn Relish:
Mis en place:
2 ears fresh corn, kernels cut off
1 mild green chile, about 6 inches long, rough chopped
6-8 cloves garlic, rough chopped
1 Tsp. Cumin
pinch red pepper flake
1 Tbls Lard
3 scallions, sliced
10-15 sprigs cilantro chopped
1 lime, zested and juiced
salt and pepper
Place 1st group of ingredients in small cast iron skillet, slide into 350 degree oven for 15 minutes, stirring occasionally so all kernels brown a little. Remove and dump contents of pan into bowl. Add 2nd group of ingredients. Taste for seasoning and add lime juice, a little Tobasco Sauce or more salt and pepper to get it to your liking... Serve over taco meat along with sour cream and guacamole.
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