Steak And Chorizo Tacos Food

TACO NIGHT DONE RIGHT: RACH'S BEEF + CHORIZO HARD SHELL TACOS

Steps:

• For the tacos, heat a large cast-iron or other skillet over medium-high heat, brown and crumble the chorizo and remove to paper towel-lined plate to drain
• Wipe pan, add olive oil, 2 turns of the pan
• Add onions, chilies and garlic, season with salt, soften 5 minutes, add ½ cup water and let it absorb
• Add beef to onions and crumble, then season with chili powder, cumin, coriander, salt and pepper
• If using, add cayenne pepper sauce
• Brown, then add ½ cup water, reduce heat to low, and add chorizo back to pan
• Heat oven to 400˚F
• Arrange taco shells on baking sheet and line each with cheese, bake 3 to 4 minutes to toast shell and melt cheeses
• Fill tacos with meat and top with lettuce, salsa and/or taco sauce, guac, pickled peppers and onions
• For the salsa verde, line a small tray with foil and arrange tomatillos, peppers, onion and garlic and place rack 1 rung above center
• Broil the ingredients to char evenly, cool to handle, peel and stem the peppers
• Remove garlic from skins
• Place ingredients and juices in food processor and add juice of 2 limes, salt and pepper, cumin, agave, cilantro and process
• For the traditional guacamole, with a sharp knife, cut the avocados in half lengthwise
• Remove the pit and scrape the flesh with a spoon into a small bowl
• Transfer half to a medium bowl and use the back of a fork to mash it until a paste forms
• Add the jalapeño, lime juice, onion, cilantro and salt and stir to combine
• Add the reserved avocado half, mix gently and season with salt, as needed

STEAK AND CHORIZO TACO'S

Steps:

• 1. Slice you steak very thinly and season with garlic salt and pepper. I use leaner steaks for this such as sirloin or strip steak. Heat frying pan over medium heat. When pan is hot add a couple of tablespoons of evoo. Add steak to the pan and cook until just browned. Do not overcook or steak will be tough. Remove from pan and drain on plate with a paper towel.
• 2. Next in the same pan crumble and cook your chorizo over medium to high heat about 4-5 mins. Do not drain. Add your steak to the chorizo and it's juices. Add chopped cilantro mix and cover.
• 3. Heat your tortilla's on both sides in another frying pan or over open flame on stove top. To keep tortilla's warm while cooking the others place cooked tortilla's in a folded kitchen towel or tortilla warming bowl if you have one.
• 4. Top taco's with lettuce, cheese and tomatoes or a pico de gallo and enjoy. This also makes delicious burrito's . Using flour tortilla's roll meat, refried beans and cheddar cheese. Place in a baking dish and top with more cheddar cheese and bake until cheese is melted at 350 degree's. Top with lettuce and tomatoes if desired.

CARNE ASADA TACOS OR AL PASTOR TACOS

Steps:

• Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
• Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
• Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
• Heat tortillas in a microwave safe plate until warm, about 1 minute.
• Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

CHORIZO TACOS

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles, until fully cooked and starting to char and crisp, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.

EASY CHORIZO STREET TACOS

Steps:

• Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
• Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
• Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.