Steak salad adapted from Two Peas and Their Pod, and Cafe Rio Dressing adapted from Together as Family.
1 1/2 lbs. flank steak
2 TBSP lime juice
2 TBSP olive oil
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1/2 tsp. ground coriander
6 c. mixed salad greens
1 ear sweet corn, sliced off the cob (about 1 c.)
2 c. grape tomatoes, halved
1 large avocado, sliced
1/4 red onion, thinly sliced
1/3 c. pepitas
1/2 c. queso fresco
Cafe Rio Dressing:
1 c. mayonnaise
3/4 c. buttermilk
1 packet/3 TBSP ranch seasoning mix
2 tomatillos, husks removed and cut in half
1 bunch fresh cilantro, roughly chopped
1 TBSP fresh lime juice
2 garlic cloves
Steak Marinade: In a Ziploc bag add the lime juice through the coriander and mix to combine; then add the steak and massage the marinade around the steak. Marinate in the refrigerator overnight.
Cafe Rio Salad Dressing: Add ingredients into the blender, in order as listed above. Blend on high for at least 1 minute, or until everything is combined and blended up really smooth. Can thin with additional buttermilk, if desired. Place in a container and refrigerate for at least 4 hours.
When ready to grill, preheat a clean, oiled grill to medium-high heat.
Place the steak on the hot grill and grill for 4 to 5 minutes on each side, depending on your preference. The steak should be 130-135°F for medium rare, and 145°F for medium.
Transfer the steak to a large cutting board and cover it loosely with aluminum foil. Let the steak rest for 10 minutes. Cut the steak against the grain into thin slices.
To assemble the salad, place the mixed greens on a large platter. Add the steak, corn, tomatoes, avocado, red onion, pepitas, and queso fresco. Drizzle with desired amount of dressing.
Broil peppers in oven until charred. Once charred, place peppers in a Ziploc bag and let the peppers steam for 15 minutes. After 15 minutes, remove peppers from the bag and peel the skins off and deseed the peppers, then dice and set aside.
Preheat oven to 425F and lightly oil a baking sheet.
Add the potatoes to a sauce-pot and cover with cold water. Season with salt. Bring to a simmer and simmer for 10-15 minutes, until the potatoes are fork tender. Drain them and let them cool a bit. Transfer to a mixing bowl.
While the potatoes cook, heat the olive oil in a skillet and saute the diced onions for 2-3 minutes, until softened. Add the onions to the potatoes and add all the spices. Mix well until the potatoes are the texture of clumpy mashed potatoes and then add 1/4 – 1/2 c. shredded cheese and the roasted peppers, if using, and mix to combine. The potato mixture should be fairly spreadable. Season to taste with salt and pepper.
Microwave tortillas until soft and pliable.
Lay a tortilla flat on a work surface. Gently spread about 1/4-1/3 c. of filling on one side of the tortilla. Sprinkle with some of the shredded cheese and fold into a half moon. Press down so that the tortilla sticks to the potato and stays closed.
Lay the tacos in a single layer on the prepared baking sheet and then brush the tops of the tacos with the vegetable oil.
2 fresh poblanos or Anaheim peppers, stems and seeds removed and roughly chopped
12 sprigs of cilantro
1 TBSP oil
1 c. rice
1 small onion, diced
5 garlic gloves, minced
1/2 tsp. salt
Chiles: Combine the chicken broth and chopped chiles in a saucepan; bring to a boil and then partially cover with a lid and simmer for 10 minutes; then pour the hot chile mixture into a food processor, add the cilantro (stems included), and process until smooth puree.
Rice: Wipe the saucepan clean, and add the oil and heat over medium heat. Add the rice and onion, and cook stirring regularly, until the rice is chalky and the onion is soft, about 5 minutes; then stir in the garlic and cook 1 minute longer; then add the chile puree and salt, stir once and scrape down an rice clinging to the side of the pan, cover and cook over medium-low heat for 15 minutes.
Uncover and check rice and should be nearly cooked through; if the rice is just about ready, turn off heat, re-cover and let stand for 5-10 minutes to complete cooking. If rice is far from done, continue cooking for 5 minutes (may need to add more water); then retest and fluff with fork when done.
Tortas: Bolillos, mayo, chicken, chipotle mayo, guacamole, and roasted Anaheim chiles with cheese, chicken, chipotle mayo, and guacamole
Chipotle mayo: Blend 1/2 c. mayo, 1/2 c. sour cream, 1 garlic clove, 2 +/- chipotles to your liking, Juice of 1/2 lemon, salt and pepper, and water to thin, if desired
Roast your chiles in the oven on broil or your grill until the skins are charred; then place chiles in a Ziploc bag for 15 minutes; after 15 minutes peel the skins and remove the seeds; flatten chilles in the process.
When closer to eating, place the chiles in a heated skillet and add cheese to the chiles and cook until cheese is melted.
Meanwhile: prepare the chipotle mayo, if using, by placing all ingredients in a blender and blend until smooth, adding water as needed until reach desired consistency.
Pound chicken breast into thin even portions.
In a large bowl mix minced garlic through milk and then add the chicken to the marinade.
In another bowl add the panko breadcrumbs and parmesan cheese.
Take each piece of chicken from the marinade and coat it with the breadcrumb parmesan cheese mixture; discard any remaining marinade and breadcrumb mixtures.
In a large deep skillet, heat the oil to 325F and fry the chicken.
Heat a large table top skillet and butter the bolillo halves and cook until toasted.
Assemble: To the bottom bolillo, add mayonnaise, then add the roasted cheesy chile, then the chicken, then drizzle with chipotle mayonnaise, then add the guacamole to the top of the bolillo; slice and enjoy!
4 cups shredded cabbage (1/2 bag of cole slaw mix)
1 c. corn
8 pre-made tostada shells
Drain and press the tofu. Heat the oil in a skillet over medium heat. Add the tofu and break it apart into bite-sized pieces. Allow it to cook, undisturbed, for 5 minutes. Flip and cook for 3 more minutes.
Add the red onion and seasonings to the pan and cook for 5 more minutes. Pour in the BBQ sauce and a splash of water. Toss to coat, lower heat and cook until the sauce starts to crisp slightly.*
Meanwhile, add all of the slaw sauce ingredients to a food processor. Blend until smooth. Place the shredded cabbage, corn and 1/2 of the sauce in a bowl and toss to combine. Add more sauce if needed and reserve the rest of the sauce for serving.
To assemble, layer each tostada with BBQ tofu, slaw, pickled onions, and drizzle with slaw sauce, if desired.
Kosher salt and freshly ground black pepper, to taste
1 1/2 c. shredded Mexican cheese blend, divided
8 flour or corn tortillas, warmed
Toppings: lettuce, tomato, sour cream, guacamole, salsa, etc.
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 TBSP canola oil.
Place into oven and bake until toasted and crispy, about 12-15 minutes.
Prep Sauce/Salsa: In a stock pan boil tomatoes, 1/2 whole onion, garlic and jalapeno until tomato skin begins to peel up. After letting them cool for a bit add them to a blender along with the cumin, meat seasoning, chicken bouillon, and salt and pepper and blend together into a sauce.
In a deep skillet, heat your oil of preference over medium heat and sauté diced onions. When onions are translucent add ground meat and brown.
When meat is browned, add potatoes to meat mixture and pour tomato sauce/salsa over meat and potatoes and bring to a boil. Bring to simmer and cover until potatoes are cooked, around 18 minutes. Taste, and adjust seasoning, as necessary.