Taco Tuesday

It’s time for Taco Tuesday. Who says you have to go out to enjoy in the festivities? Why not stay in and make your own instead. A gathering of friends, tacos, and margaritas adds up to a pretty good time! So on the menu will be carne asada tacos, Mexican rice and of course margaritas. Almost any cut of beef can be butterflied into thin sheets for carne asada, it is most commonly made from flank steak. For the following recipe flank steak is used.

To get started you want to marinate the carne asada for a couple hours. Then make the pico de gallo so that the flavors have time to blend.

Marinade

Ingredients:

• 4 garlic cloves, minced
• 1 jalapeno, minced
• 1 large handful fresh cilantro leaves, finely chopped
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 1 orange, juiced
• 2 tablespoons white vinegar
• 1/2 cup olive oil

Directions:

1. In a bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste
2. Put the paste in a container with a lid
3. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine.
4. Lay the flank steak in a large baking dish and pour the marinade over it.
5. Wrap tightly in plastic wrap and refrigerate for 3-7 hours
6. Preheat an outdoor grill or a ridged grill pan over medium-high flame
7. Pull the steak out of the marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
8. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
9. To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese.
10. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Pico de gallo

Ingredients:

• 8-10 Roma tomatoes (seeded)
• 1/2-1 red onion (to taste)
• 1 jalapeno pepper (or more to taste)
• 2 medium cloves garlic
• juice of one lime
• 1 T. olive oil
• 4 T. chopped fresh cilantro

Directions:

1. 1 t. coarse salt
2. 1/2 t. fresh ground black pepper
3. Seed and dice tomatoes.
4. Chop onion, jalapeno and garlic to a fine consistency. A
5. Add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.
6. Cover and refrigerate for at least 3 hours.

Mexican Rice

Ingredients:

• 3 T. vegetable oil
• 1 c. uncooked long-grain rice
• 1 t. garlic salt
• 1/2 te. ground cumin
• 1/4 c. chopped onion
• 1/2 c. tomato sauce
• 2 c. chicken broth

Directions:

1. Heat oil in a large saucepan over medium heat and add rice.
2. Cook, stirring constantly, until puffed and golden.
3. While rice is cooking, sprinkle with salt and cumin.
4. Stir in onions and cook until tender.
5. Stir in tomato sauce and chicken broth; bring to a boil.
6. Reduce heat to low, cover and simmer for 20 to 25 minutes.
7. Fluff with a fork.

Margaritas

Ingredients:

• Salt, for rimming the glass
• Ice
• 1 1/2 ounces tequila
• 1 ounce freshly squeezed lime juice
• 1/2 ounce Cointreau

Directions:

1. Place salt in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.
2. Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled.
3. Serve immediately.

Tags: BBQ recipes, Date night at home, dinner ideas, dinner party, dinner party foods, dinner party menu, Holidays, Mexican food, Party themes

This entry was posted on Wednesday, October 20th, 2010 at 2:56 am and is filed under Dinner recipes, Mexican food, Party themes, Tacos, dinner ideas, dinner parties, dinner party menu. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.