Main Dishes

Mexican Tacos and Chips with Pico de Gallo

Spice up your dinner with these delicious tacos from south of the border.

Ingredients

2 Tbsp water
1 Tbsp molasses
2 Tbsp ground cumin
1 Tbsp chipotle chili powder 
1 Tbsp smoked paprika
1 Tbsp sugar
2 tsp Mexican oregano
1 lb. skirt steak or flank steak
16 6-inch yellow corn tortillas

Taco Toppings:

Avocado Crema
2 ripe avocados
1/2 cup sour cream 
2 Tbsp heavy cream 
1 Tbsp lemon juice 
1 Tbsp lime juice 
1/2 tsp salt

Homemade Hot Sauce
1 500 mL jar roasted red peppers, drained
1/2 jalapeno pepper, seeded and coarsely chopped
1 scotch bonnet pepper, seeded and coarsely chopped 
1 Tbsp lemon juice
1 clove garlic
1/4 tsp salt

Pickled Red Onions and Corn
1/2 tsp canola oil
1/2 tsp smoked paprika
1 cob corn
1 cup thinly sliced red onion
1 cup white vinegar
1/2 cup water
3 Tbsp sugar
1 Tbsp hot sauce

Chips and Pico de Gallo
4 tomatoes, seeded and diced
1 white onion, diced
1/2 cup coarsely chopped cilantro 
1 jalapeno, seeded and minced
1 green onion, thinly sliced
1 clove garlic, minced
3 Tbsp lime juice
1 tsp silver tequila (optional)
1/4 tsp salt
8 corn tortillas canola oil for frying
Prep Time: 30 min
Total Time: 1 hr
Makes: 4 servings

Method

Prepare the steak: Stir together water and molasses until smooth. Add cumin, chili powder, paprika, sugar and oregano. Stir into a paste. Rub over steak and let marinate at least 15 minutes or up to 1 hour. Grill until medium doneness. Slice thinly across the grain. Divide between tortillas and top with cheese and Taco Toppings (below).

Avocado Crema: In blender, puree all ingredients until smooth. Reserve.

Homemade Hot Sauce: In blender, puree all ingredients until smooth. Reserve.

Pickled Red Onions and Corn: Rub corn with oil and sprinkle with smoked paprika. Grill until tender crisp. Let cool and cut from cob. Reserve. In small pot, bring to boil vinegar, water, sugar and hot sauce. Add red onion, cover and reduce heat to low. Simmer until onions are soft, about 15 minutes. Strain and let cool. Stir in corn.

Chips and Pico de Gallo: Stir all ingredients together and let sit for 30 minutes. In a deep skillet, heat 1-inch canola oil to 350F. Cut tortillas into wedges and fry in batches until golden and crispy. Serve with Pico de Gallo.

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