KERRY SIMON'S ADDICTIVE SOFT STEAK TACOS (FAJITAS)
Much quicker than you would think to prepare and absolutely delicious. If you like fajitas or steak tacos these are for you Kerry Simon is the chef of the Hard Rock Cafe in Las Vegas, recipe from an interview in esquire. Not nearly as complicated or time consuming as the list of ingredients looks at first and the salsa, crema and guac can be made a couple of hours ahead. I have used the lime crema for years on chili before I ever tried this recipe for tacos; will publish it separately as well (Recipe #239431). Once I discovered the crema I never went back to regular sour cream with Tex-Mex or Mexican dishes.
Provided by MarraMamba
Categories Meat
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- To make tacos:.
- Combine spice-mixture ingredients and toss with steak to coat. Set aside. Preheat oven to 300 degrees. Warm tortillas on cookie sheet in oven. Heat two large sauté pans to medium-high. When pans are hot, add oil to each pan followed by 1/2 the seasoned meat. Spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly. Cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring. After 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle.
- To make salsa:.
- Rub jalapeño, onion, and tomatoes lightly with oil and roast in large sauté pan on medium-high, turning frequently until lightly charred all over. Set aside to cool. When cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky. Transfer to bowl, add cilantro and lime juice, cover, and refrigerate. (For a milder salsa, use only half the jalapeño).
- To make guacamole:.
- Lightly crush avocados with fork until almost smooth but still a little chunky. Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.
- To make lime crema:.
- Whisk 2 cups sour cream together with the juice of 2 fresh limes.
- To serve:.
- Spread 1/2 tbsp guacamole on each warmed tortilla, followed by a large pinch of cabbage. Distribute meat evenly and fold tortillas up end to end. Serve immediately on a large platter with the salsa, crema, guacamole.
Nutrition Facts : Calories 1415.6, Fat 93.9, SaturatedFat 24, Cholesterol 211.9, Sodium 2618.8, Carbohydrate 78.1, Fiber 16.4, Sugar 9.9, Protein 70.7
COWBOY STEAK TACOS
Makes 12 soft tacos. For the corn salsa use either store bought or make your own similar to recipe #371343.
Provided by threeovens
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Season strips of steak with salt and set aside.
- In a small bowl, make a sauce by whisking together coffee, ketchup, and chili powder.
- Heat a large skillet over medium high heat and cook the beef in vegetable oil to brown, about 2 or 3 minutes.
- Add sauce, onions, and red pepper; cook until vegetables are tender and sauce thickens, about 6 to 8 minutes.
- Meanwhile, wrap tortillas in paper towels and heat in microwave for 30 seconds.
- To serve, spoon steak and vegetables mixture into tortilla, top with corn relish, and garnish with fresh, chopped cilantro.
LOW SODIUM SOFT TACOS
Make and share this Low Sodium Soft Tacos recipe from Food.com.
Provided by WI Cheesehead
Categories One Dish Meal
Time 25m
Yield 2 tortillas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown meat in a large nonstick skillet. Pour off fat.
- Add tomato puree, chili powder, garlic and onion powders, sugar and black pepper. Mix well.
- Cook uncovered over low heat 20 minutes or until thick, stirring occasionally.
- Heat tortillas in a nonstick skillet over medium-high heat or in a microwave oven.
- Spoon meat mixture onto hot tortillas and top with green pepper, onion, tomatoes and lettuce.
- Fold tortilla over filling and serve.
Nutrition Facts : Calories 184.1, Fat 7.9, SaturatedFat 3.1, Cholesterol 49.1, Sodium 84.6, Carbohydrate 11.7, Fiber 2.8, Sugar 6.1, Protein 17.4
ARRACHERA (SKIRT STEAK TACOS)
I make this every once in a while and it is fantastic. I noticed there are only a couple of recipes for this on here and neither of them call to marinade the steak in beer, which is how I've seen it done traditionally and how I was taught so I thought I'd try to describe how I make it. I also made up a chicken version that is really good too that I'll try to post eventually.
Provided by Jfoxe
Categories Meat
Time 40m
Yield 24 tacos, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Pound the skirt steak until it's flat or instead, ask the butcher to run it through the machine that flattens it out. Doing this works best.
- Season meat with Adobo, Cumin, and Pico de Gallo. I use the Adobo that has Cumin already in it and it works great.
- Rub seasoning into the meat.
- Layer meat, onions, and garlic in a deep pan or bowl and cover with beer by placing portion of meat on the bottom, top with onions (sliced so that it forms rings), chopped garlic, then repeat until all meat is used. Fill with beer of choice until everything is covered.
- Let sit for several hours or overnight.
- Cook meat on grill.
- Serve with heated corn tortillas and what ever taco toppings you prefer.
Nutrition Facts : Calories 258.3, Fat 12.5, SaturatedFat 4.8, Cholesterol 98.3, Sodium 102.4, Carbohydrate 2.4, Fiber 0.3, Sugar 0.8, Protein 32.2
STEAK (AND POTATOES) TACOS
I learned this recipe in the Moneterrey, Mexico kitchen of one of the most gracious ladies I ever met. She didn't speak a word of English and my Spanish was sketchey at best. Yet she still let me get in her way as she cooked. I learned the recipe without the potatoes, but having eaten steak & potato tacos before, I knew I could "authentically" stretch this dish by including them. In fact, I like the dish with the added potatoes so much, I have only prepared it once without the potatoes.
Provided by ATM 67
Categories Steak
Time 1h
Yield 20-40 Tacos, depending if you stretch it.
Number Of Ingredients 12
Steps:
- In a large pot (4 quarts or larger) on high heat combine the lard, your cubed steak, bacon and pepper. Sear your steak. Stir frequently to prevent the meat from burning.
- When meat is seared, reduce heat to medium high and add all ingredients, except the vinegar. If you are going to stretch the dish with potatoes, add them at this point and add the bouillon cubes when some of the fluid begins to cook out of your potatoes. This will make it easier for the bouillon cubes to dissolve.
- Stir constantly for about five minutes. **If adding potatoes, stir until your potatoes are cooked, and you are just beginning to make mashed potatoes.
- Add Vinegar and reduce heat somewhere between medium-low and low, stirring periodically. Reduce the fluid in the pot so your taco filling will not be too wet for your tortillas.
- Warm your tortillas and serve plain or with any (or all) of the following -- Mexican table cream, cilantro & onions, salsa. ** If you make this without the potatoes, you might consider using two tortillas per taco.
Nutrition Facts : Calories 519.7, Fat 16.1, SaturatedFat 4.7, Cholesterol 16.8, Sodium 1309.5, Carbohydrate 72.6, Fiber 4.5, Sugar 3.1, Protein 19.3
STEAK TACOS WITH JAMAICA FLOWER AND JALAPENO SYRUP
Make and share this Steak Tacos With Jamaica Flower and Jalapeno Syrup recipe from Food.com.
Provided by Ambervim
Categories < 60 Mins
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Pour the jamaica concentrate, bay leaves, whole cloves, black pepper and salt into a medium saucepan set over medium-high heat. Bring to a boil and simmer for about 15 minutes, or until it reduces to half the original amount.
- Let the marinade cool and pour over the flank steak in a baking dish or container. Cover and let it marinade anywhere from 1 to 24 hours.
- Set grill pan, grill or saute pan over medium-high heat. Brush with a light coat of oil. Sprinkle meat with a bit more salt.
- Grill meat anywhere from 4 to 6 minutes per side, depending on how cooked you want it.
- Meanwhile, pour the marinade into a saucepan set over medium heat and drop in the halved serrano or jalapeño chile. Let the sauce reduce for 15 minutes, or until it coats the back of a wooden spoon. The syrup will thicken considerably as it cools. Remove from heat and let cool.
- When the meat is ready, slice it thin and if you want, cut it into chunks. Heat corn tortillas over a comal or skillet over medium heat, it will take about a minute per side. For each taco, add a couple tablespoons or slices of meat in the center of each tortillas, a slice of avocado, some crumbled queso fresco and drizzle some of the jamaica and syrup on top. Enjoy your tacos!
Nutrition Facts : Calories 242.1, Fat 9.9, SaturatedFat 2.8, Cholesterol 38.6, Sodium 56, Carbohydrate 24.4, Fiber 5.1, Sugar 0.6, Protein 15.4
FRESH PUMPKIN SOUP BY KERRY SIMON
One of my favorite "star" chef's, this sounds divine. Found it on Food Network. Prep time does not include time to roast the pumpkin
Provided by MarraMamba
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a stockpot over medium heat, melt butter and saute onion, carrot, apple, and sage until all are tender, add roasted pumpkin and cook about 8 to 10 minutes.
- Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender (might need to add broth in the blender). Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
- Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
- Divide soup among 4 soup bowls and serve immediately.
- COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
Nutrition Facts : Calories 352.4, Fat 26.6, SaturatedFat 15.8, Cholesterol 87, Sodium 351.6, Carbohydrate 23.7, Fiber 2.7, Sugar 11, Protein 7.2
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