Its #tacotuesday at Chef Cherie! Here are some tasty recipe suggestions utilizing our spices. Perfect for your tacos, tostadas and more.
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Ingredients
- Taco Shell Bowl
- canola oil for frying
- 4 flour tortillas
- kosher salt
- Lime Jalapeno Crema
- 1 cup sour cream
- 1 tsp lime jalapeno sea salt
- 1 1/2 tsp cumin ground
- 1 1/2 tsp garlic minced
- black beans
- 2 tsp olive oil
- 1/2 cup yellow onions
- 16 oz can black beans
- 1/4 cup water
- 1 tsp oregano finely chopped
- Grilled Tomatoes
- 2 med tomatoes cored, halved crosswise
- 2 tbsp olive oil
- kosher salt
- Steak
- 2 tsp smoked paprika
- 1 tsp cumin ground
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 lb skirt steak silver skin removed, patted dry
- Taco Salad
- black beans
- 1 cup red cabbage shredded
- Grilled Tomatoes
- 2 radishes sliced thin
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
- 1 tsp olive oil
- kosher salt
- Grilled Steak
- 1 avacado halved, pitted, cut into 8 slices
- 1 jalapeno pepper or serrano, stemed, cut into rounds
- 5 oz cotija cheese crumbled
- 1 lime cut into 4 wedges
Servings: servings
Instructions
- Make the taco shell: Line a baking sheet with a paper towel. Pour enough oil into a large Dutch oven to reach a depth of 2 inches and heat until a deep-fry thermometer reaches 350˚. Working with 1 tortilla at a time, fry, flipping often until the tortilla is light golden, 45 seconds to 1 minute. Using tongs, push down on the center of the tortilla, so the outer edges flare and puff up. Continue to fry until golden brown and puffy, 1 minute more. Remove from the oil and place upside down over a glass cup set over the prepared baking sheet; season with salt. Repeat with the remaining tortillas.
- Make the crema: In a small bowl, combine the sour cream and spices. Stir. Let sit at least 15 mins for flavors to combine.
- Make the black beans: In a small saucepan over medium heat, add the olive oil. When the olive oil is hot, add the onions and season lightly with salt. Cook, stirring often, until soft but not brown, 4 to 5 minutes. Add the beans and water, and cook for 8 to 10 minutes. Stir in the oregano and keep warm on low heat.
- Make the grilled tomatoes: Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Alternatively, place a grill pan over medium-high heat. Brush the tomatoes with the oil and grill, flipping occasionally, until the tomatoes have blistered, 2 to 4 minutes. Season with salt, roughly chop and set aside.
- Make the skirt steak: In a small bowl, combine the paprika, cumin, salt, onion and garlic powders, and black pepper. Rub the steak with the seasoning.
- Grill the steak, flipping once, until it's lightly charred and cooked to preferred doneness, 3 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes before slicing.
- Assemble the taco salad: Drain the black beans and place them in a large bowl. Add the cabbage, grilled tomatoes, radishes, cilantro and mint. Add the olive oil, season with salt and toss.
- Divide the cabbage mixture among the 4 taco shells. Top each taco shell with the steak, avocado slices, jalapeño or serrano rounds, and Cotija. Garnish each shell with a lime wedge and serve with the crema.
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Ingredients
- Spicy Chicken Topping
- 1/4 cup kosher salt
- 2 lbs chicken thighs bone-in, skinless
- 1 can whole tomatoes (28 oz can)
- 3 canned chipotle chiles in adobo, + 2 tbsp adobo sauce
- 1/2 tsp black pepepr
- 1/4 tsp cinnamon
- pinch ground cloves
- 1 med onion diced
- 4 cloves garlic crushed
- 4 oz Mexican Chorizo crumbled, fried crisp
- Tosadas
- 16 small corn tortillas or store bought tostada shells
- vegetable oil if frying
- kosher salt if needed
- 1 1/2 cups Creamy Black Bean Spread )recipe link below)
- iceberg lettuce shredded
- Mexican Crema or sour cream
- queso fresco cheese or Montery Jack or Chedder cheese
- cilantro leaves for serving
Servings: 8
Instructions
- Make the spicy chicken topping: Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones.
- Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.
- Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8–10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.
- Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed.
- Assemble the tostadas: If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
- Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
- Do Ahead Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.
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Ingredients
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 1 1/2 tsp kosher salt
- 1/2 tsp fennel seeds
- 2 cans black beans 15 oz cans, drained
Servings: cups
Instructions
- Heat oil in a large skillet over medium-high. Add onion and 1/2 tsp. salt and cook, stirring occasionally, until caramelized, about 15 minutes. Stir in fennel and cook 30 seconds. Add beans, remaining 1 tsp. salt, and 2 Tbsp. water and heat through, stirring to combine. Transfer to a food processor or blender and purée until smooth.
- Bean spread can be stored in an airtight container and chilled for up to 3 days. Bring to room temperature before serving.
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