CHARRED TACOS AL PASTOR
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 14h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine adobo, ancho powder, oil, achiote paste, brown sugar, salt, cumin, garlic and 1/4 cup water in a small saucepan. Whisk until uniform while bringing to a simmer to bloom all the spices and flavors, then simmer, about 5 minutes. Take off heat to cool completely, 15 to 20 minutes.
- Coat all slices of pork with marinade. Spray a plastic quart container with cooking spray. Stuff the container with the slices of marinated pork, arranging them in a stack. Cover and place in the fridge 8 hours or overnight to marinate.
- Slide marinated meat gently out of quart container. Cut the pineapple into 4 equal rounds. Reserve 2 whole slices of pineapple and core the remaining 2 slices, then cut them into chunks. Place the stack of marinated meat in between the reserved slices of pineapple. Evenly skewer the stack with 8 to 10 metal skewers to make the "pastor".
- Heat a grill for cooking at about 275 degrees F. Using a chimney starter, ignite 3 to 4 charcoal briquettes. Place the briquettes in a smoker box with apple or cherry wood chips that have soaked in water 30 minutes, and place the box directly on the grate.
- Place onion and pineapple chunks in a small drip tray or roasting pan. Position the pan right on the grill, and the pastor on the elevated grill shelf directly above it. Place smoker box directly in front of the drip pan, so that some of the heat and smoke from the wood can reach the pastor.
- Cook for 4 hours, rotating a quarter every 45 minutes to 1 hour. Take it off the heat and let rest for at least 1 hour.
- Heat a cast-iron skillet over medium-high heat. Dice onions and pineapple from drip tray and sear in the skillet until caramelized, about 5 minutes.
- Holding the pastor vertical, shave off shards of pork. Sear off in the skillet until caramelized, about 5 minutes.
- Serve with corn tortillas, salsa verde and fresh cilantro.
GRILLED CHICKEN TACOS
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.
Provided by Alison Roman
Categories Chicken Low Fat Kid-Friendly Quick & Easy Backyard BBQ Summer Grill Grill/Barbecue Healthy Tortillas Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.
- Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, Charred Tomatillo Salsa Verde, cilantro, radishes, and lime wedges.
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don't have access to a grill, feel free to use your broiler.
Provided by Melissa Clark
Categories dinner, lunch, weekday, tacos, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
- Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
- Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
- Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
- To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 648 milligrams, Sugar 3 grams, TransFat 1 gram
CHARD TACOS
This is a meatless taco in a corn tortilla. Simple and delicious. You will want seconds or thirds. Shhh.
Provided by Tabbytaz
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.
- Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 48.8 g, Cholesterol 19.9 mg, Fat 13 g, Fiber 7.9 g, Protein 14.4 g, SaturatedFat 4.4 g, Sodium 530.7 mg, Sugar 4.6 g
GRILLED BREAKFAST TACOS
Juicy tomatoes and sweet corn are at their peak in summer, and the grilled salsa in these tacos celebrates both. It is spooned on top of soft-scrambled eggs with grilled chorizo, all wrapped in warm corn tortillas. Be sure to add the cheese while the eggs are fresh out of the pan, so their heat will melt the cheese.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium heat. Prick the chorizo links 3 or 4 times with a fork (this keeps them from bursting on the grill). Brush them all over with 1 tablespoon of the oil. Grill, flipping as needed, until charred all over and cooked through, 12 to 15 minutes. Let cool slightly, then slice into 1/4-inch-thick rounds; set aside.
- Meanwhile, thread the tomatoes onto a 10-inch skewer. (If using a wooden skewer, leave just 1/2 inch sticking out on each end so you do not have to soak it.) Put the skewered tomatoes, corn, scallions, jalapeno and limes on a rimmed baking sheet or large platter, brush the vegetables and limes liberally with 2 tablespoons of the oil and sprinkle liberally with salt and pepper.
- Place the vegetables and limes (flesh-side down) on the grill. Grill the corn, using tongs to rotate the ears occasionally so they cook evenly, until lightly charred in spots, 7 to 9 minutes. Grill the tomatoes, scallions, jalapenos and limes, rotating as needed, until deeply charred, 4 to 6 minutes. Return the vegetables and limes to the baking sheet when done cooking. Transfer the cooked chorizo to a cutting board. When cool enough to handle, halve the tomatoes, cut the kernels off the cobs and thinly slice the scallions and jalapenos (seed the jalapeno, if desired). Put the cut vegetables, the juice of 2 of the lime halves and the cilantro in a large bowl; stir to combine, and season with salt and pepper. Cut the remaining 2 grilled lime halves into wedges; set aside.
- Meanwhile, whisk together the eggs, cream and 1/2 teaspoon each salt and pepper in a medium bowl. Place a large cast-iron skillet on 1 side of the grill, and pour in the remaining oil (it might seem like a lot, but you do not want the eggs to stick). Heat the oil for 1 minute, then add the egg mixture. Use a heat-resistant spatula to stir the eggs until soft curds form, 6 to 8 minutes. Gently stir in the chorizo.
- While the eggs are cooking, grill the tortillas on the other side of the grill until lightly charred on both sides and warmed through, 1 to 2 minutes total.
- To assemble the tacos, divide the egg mixture among the warm tortillas, sprinkle each with 1 to 2 tablespoons of the cheese and top each with a spoonful of the grilled salsa. Serve immediately with the grilled lime wedges and any remaining grilled salsa on the side.
CHARD AND SWEET CORN TACOS
These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don't recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they're nice and wide. Don't skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, tacos, appetizer, main course
Time 15m
Yield 8 tacos, serving 4
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.
- When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain. Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips. Set aside.
- Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes. Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.
- Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa.
CHILES RELLENOS GRILLED CHICKEN TACOS
A local restaurant makes awesome charred tacos that are a lot like these. Their marinade recipe's a secret, so I invented my own. Light the coals and have them anytime. -Denise Klibert, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first six ingredients until blended; stir in cilantro and chipotles. Transfer 2/3 cup marinade to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for tossing with grilled chicken., Brush poblanos with 1 tablespoon oil. Grill peppers, covered, over high heat 8-10 minutes or until all sides are blistered and blackened, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut chicken into slices. Warm reserved marinade; add chicken and toss to coat., To assemble, place one pepper half in center of each tortilla; top with 1/2 cup chicken and 1/4 cup cheese. Fold tortillas in half over filling. Grill, covered, on medium heat 2-3 minutes on each side or until heated through.
Nutrition Facts : Calories 525 calories, Fat 29g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 931mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.
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