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| Sala Mexican Restaurant Guacamole Appetizer Guacamole Yield: 2 Quarts Serves:10 Ingredient Qty Notes Avocado 12 Each Very ripe, soft outer flesh but not mushy. Serrano Chile 6 Each Onion, White 1 Each Medium Cilantro 1/8 Cup Wash in cold water to remove dirt from stems Limejuice, Fresh 1/2 Cup or to taste Salt, Kosher 1/8 Cup or to taste Instructions 1. Halve avocado lengthwise with sharp paring knife 2. Remove pit from avocado, now holding the avocado with skin side in your hand and flesh facing you,score the flesh to the outer skin once in the middle lengthwise, and twice crossway. 3. Scoop out flesh with spoon into a large mixing bowl. 4. Remove stem from serrano chiles by slicing off, now slice each half of chile in thin half moons. 5. Small dice the onion. 6. Rough chop cilantro, you can use the top half part of the stems if you slice and chop it real fine. 7. Add all ingredients to the mixing bowl, start with 1/2 cup limejuice and 1/2 of the 1/8 cup of salt. 8. Fold gently with a cleanly washed hand, rubber spatula, or wooden spoon until all ingredients are mixed well, be carefull not to overmix, you still want to see large chunks of avocados in the guacamole. 9. Taste and adjust lime and salt to your taste. 10. Can stay at room temperature for a few hours or wrap tightly in plastic wrap and refrigerate until needed, I recommend not serving after 2 days. Garlic-Lime Marinated and Grilled Skirt Steak Tacos Yield: 6 Tacos Serves: 2 or 3 Ingredient Qty Notes Skirt Steak 1 pound Buy peeled and trimmed Limejuice, fresh 1/4 Cup Canola Oil 1 Cup Garlic Cloves 3 Each Salt, Kosher as needed Black Pepper as needed 6 inch Flour Tortillas 1/2 Dozen Onion, Yellow 1 Medium Cilantro, Fresh 1 Bunch Rough Chop Oaxacan Cheese or Mozzarella 4 ounces Shred Guacamole 4 ounces Follow recipe for guacamole Mexican style 4 ounces a.k.a. Crema / use sour cream if not available sour cream Instructions 1. Cut steak into 2 equal 8 ounce pieces and reserve 2. Place limejuice and garlic in a tall container that fits a hanblender, pulse a few times with hanblender. 3. Now slowly stream in canola oil while continously blending. 4. Add salt and pepper to taste, this is your steak marinade. 5. Cover steak with thin layer of marinade, cover, place in refrigerator to marinate 24 hours. 6. The following day get your grill hot, grates clean and lightly oiled. 7. Take skirt steak out 30 minutes before grilling to thaw a little out and take the chill off. 8. Dice onions small, chop cilantro, shred cheese. 9. Sprinkle salt on both sides of steak and place on grill at 45 degree angle from you, cook until you have nicely defined grill marks, move steak a quarter turn and do the same, turn steak over and follow the same steps until you have diamomd shaped grill marks on both sides of steak. Cook to internal temperature of 135 for rare add 10 degrees for med rare, med, med well, and well done. 10. When steak is finished cooking place on a clean plate lined with paper towel and let rest 2-3 minutes. 11. while steak is resting place tortillas on grill very briefly to warm up, a little grill marks are ok. 12. Slice steak thinly across the grain with a sharp knife and place into tortillas, sprinkle diced onion and cilantro on top of meat. 13. Place 3 tacos on a plate with guacamole, cheese, and ramekin of sour cream and dig in. |
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