Sonoran Taco Power Bowls Food

SONORA STYLE CARNE ASADA TACOS

Steps:

• Start a charcoal or gas grill. Gas should be set to high, charcoal is ready when the coals are red but entirely covered with gray ash and you can only hold your hand above them, about 5 or 6 inches away, for about 4 to 5 seconds before it becomes too hot.
• Clean and season the grill by rubbing a quarter of a white onion over the grill, using a pair of tongs. Next, rub the beef fat, tallow or vegetable oil over the grill to further season it.
• Working in batches if necessary, place the meat on the hot grill. Season the top of the meat generously with salt just before you put it on the grill, salted side up. Or salt it once it is on the grill.
• Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip over and grill for another 3 to 4 minutes for medium-rare. Remove the meat and place in a lidded dish or container. Cover while you grill the remaining meat. Allow the meat to rest for 5 minutes before cutting.
• One by one, take out the pieces of meat and cut into 1/2-inch dice or slice thin. Place the cut up meat back into the dish and cover to keep warm as you work.
• Reduce the heat of the grill to medium if using gas. If using charcoal, set the tortillas on a cooler part of the grill. Heat the flour tortillas for about 1 minute per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.
• Spread some refried beans on the middle of a warm flour tortilla, add a generous amount of meat, then top the meat with salsa and guacamole to taste. Your taco should be so full that it's difficult to close it!

SONORAN SEASONING

Steps:

• Preheat oven to 250*.
• Spread chili powder on a small baking pan.
• Bake until beginning to darken, 5 to 7 minutes.
• Combine with all remaining ingredients in a blender.
• Grind finely, about 1 minute.
• Store in a jar.
• Excellent on grilled seafood, meats, poultry and vegetables.
• Enjoy!

SONORAN SHREDDED BEEF TACOS

Steps:

• Mix the ancho chile powder, smoked paprika, cumin and salt. Rub all over the beef.
• Add the vegetable oil to a heavy pan and heat over medium-high heat. Brown the beef pieces on all sides, remove from the pan.
• To the same pan add the onions, sauté until they start to soften. Add the garlic and cook 1 minute. Add the diced tomatoes and beef stock.
• Return the beef back to the pan and submerge into the liquid, bring to a simmer. Cover and simmer for 2 hours. The meat is ready when it pulls apart easily with a fork.
• Remove the meat from the pan to a shallow bowl. Add a little of the pan juices and use 2 forks to shred. Add more pan juices as you prefer to moisten the meat.
• Strain the pan juices through a sieve into a pan and bring to a simmer.
• Mix the cornstarch with 1 tablespoon water until dissolved. Stir the cornstarch mix into the pan juices, simmer until thickened. Serve as sauce for tacos.

SONORAN TACO POWER BOWLS

Steps:

• Cook bacon in a large, deep skillet over medium heat until crisp; remove from pan and drain on paper toweling.
• Add zucchini to skillet; cook and stir over medium-high heat about 3 minutes or until crisp-tender. Add rice, beans, and corn to pan. Cook and stir until heated through.
• Spoon rice and bean mixture into 2 large bowls. Top with turkey, bacon, avocado, radish, green onion, and cilantro. Top with salsa and a squeeze of lime.