April 12, 2011

Nogales Steak Tacos

6 garlic clove, mashed
1 teaspoon kosher salt,
3/4 cup fresh sour orange juice, OR 1/4 c. fresh orange juice plus 1/2 c lime juice.)
2 tablespoons tequila
2 tablespoons ground red chili pepper
1 cup chopped fresh cilantro
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
2 teaspoons salt
1 tablespoon fresh coarse ground black pepper
1/4 cup olive oil or vegetable oil

24 corn tortilla (handmade or the freshest you can find)
1 lb queso asadero cheese or ca monterey jack cheese or wisconsin muenster cheese,
cut into strips 1/4 x 1 x 3 to 4 inches (mild white cheese)
6 fire roasted peeled and seeded poblano Chile,sliced or canned Ortega green chili guacamole
salsa, of your choice.

Lime Pickled Red Onion

1 large red onion, thinly sliced
1/4 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano

Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.Will keep for up to 4 days in the fridge.About an hour before grilling the meat remove the steaks from the refrigerator.

Preheat the oven to 300 degrees.Remove meat from marinade and pat dry with paper towels.Season lightly with salt and pepper.Cook over hot coals with mesquite until done to your liking.Set the meat aside and cover loosely with foil to keep warm.

Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.Only enough to make them pliable.Place 2 pieces of cheese on each tortilla, fold in half.Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.

To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4″ thick.Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.Fill the tortillas and enjoy.

Sirloin Steak with Borderlaise Sauce

2 1/2 – 3 lbs. sirloin steak


3 T. butter
1 medium onion chopped
2 carrots sliced into rounds
4 garlic cloves halved
4 peppercorns
1 bay leaf
1 1/4 C. beef broth
1/2 t. thyme
salt to taste
fresh cracked black pepper
2 T. flour
1/4 C. water
1/2 C. dry red wine
2 T. butter
2 T. fresh parsley chopped

Remove steak from the refrigerator 1/2 hour before cooking.
To make the sauce:

Add the butter to a heavy skillet. Saute the onion until translucent. Add the carrots and cook until they are soft.
Add the beef broth. Tie up in cheesecloth, the garlic, bay leaf and peppercorns. Add the salt and thyme to the beef broth. Cook for 10 minutes.
Strain the broth and add it back to the pan. Add the flour dissolved in the water, stirring constantly. Stir in the wine and simmer over low heat while the steak is cooking.
Grill the steak over high heat. Turn after 10 minutes. Cook on the other side for 10 minutes, steak will be medium rare, or desired doneness. Remove to cutting board and allow steak to set for 5 minutes.
To finish sauce remove it from the heat. Add the parsley and the butter, cut into 3 pieces. Swirl the sauce while butter melts.
Slice steak on the diagonal in thin slices. Arrange the steak on a platter and pour the sauce over it.