Grilled Beef Tacos With Porcini And Morita Chili Pepper Recipes

Steps:

• Preheat a grill for indirect and direct cooking at medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Halve the onions through the root and peel. Cut one half into two wedges. Slice the remaining onion half into 1/8-inch half-moons and reserve for pickling. Drizzle the tomato halves and onion wedges with vegetable oil and season with salt and pepper. Grill the tomato and onion wedges on the hot side of the grill, covered, until dark grill marks appear, about 5 minutes per side.
• Place the grilled tomato and onion in a food processor, along with the 1/4 cup vegetable oil, chopped cilantro, smoked paprika, brown sugar, cumin, oregano, garlic, chipotle peppers, 1 tablespoon cider vinegar, 2 teaspoons salt and 1/2 teaspoon black pepper. Blend until smooth. Transfer to a large bowl and add the beef chunks. Toss to coat.
• Lay out a large double-layered sheet of extra-wide heavy-duty foil. Put the beef in the center. (If using regular-width foil, divide the beef into 2 foil packets.) Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam. Place on the indirect side of the grill and cover. Cook until the meat is tender and shreddable, 2 1/2 to 3 hours.
• Meanwhile, combine 3/4 cup cider vinegar, 3/4 cup water and 1 1/2 teaspoons salt in a small saucepan over medium-high heat. When the liquid comes to a boil, stir in the reserved sliced onions and turn off the heat. Let cool completely and refrigerate until ready to use.
• Shred the beef and return to the sauce; toss well to coat. Serve with warm grilled tortillas, pickled red onions, and other desired toppings.

Steps:

• In a spice grinder, combine dried porcini mushrooms, 1/2 the chilies and smoked salt; pulse until finely ground.
• Pound the meat to a thickness of 1/3 inch, then rub with ground spice mixture; set aside.
• Heat a grill pan over high heat.
• Cut kernels from cob (you should have about 1 1/2 cups).
• Heat oil in a small skillet over medium heat; add thawed or fresh mushrooms and cook, stirring occasionally, until softened, about 5 to 8 minutes.
• Season mushrooms with salt and pepper; reduce heat to low to keep warm.
• Lightly grease grill pan and grill meat 2 minutes on each side for medium rare (cook longer, if desired, but take care not to toughen meat).
• Transfer steak to cutting board to rest.
• Reduce heat under gill pan to medium and cook corn 1 or 2 minutes, stirring, so that corn browns but does not burn; transfer to a bowl.
• Turn off heat and warm taco shells on grill.
• Cut skirt steak, against the grain, into 1/2 inch strips.
• To assemble: place a bed of cilantro or cabbage in each taco shell; layer in steak, mushrooms, and corn.
• Serve with your favorite salsa.

Steps:

• If grilling on an outdoor grill, preheat the grill.
• In a bowl, combine the porcini powder, smoked salt, and chile powder. Rub over the meat on both sides. Grill the meat over high heat, about 2 minutes per side-you want it really rare and juicy. If cooking indoors on a cast-iron griddle or ridged grill pan, cook, turning once, over very high heat, about 4 minutes total.
• Transfer the meat to a cutting board and slice against the grain into 1/4-inch strips. To serve, divide the filling equally between the crispy shells, top with garnishes and salsa, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some filling in a crispy shell, top with garnishes and salsa, and eat right away.

Steps:

• Mix together ingredients for marinade in a small bowl.
• Place steak in a dish or plastic bag and pour marinade over it and refrigerate for several hours, or overnight.
• Bring steak out of refrigerator 1 hour before cooking.
• Prepare grill or broiler.
• Drain the meat, saving the marinade.
• Grill meat 3-4 minutes per side (for med-rare), basting occasionally with marinade, or cook longer if desired.
• Slice meat thinly and set aside.
• Wrap tortillas in a towel and warm in a microwave; or if desired, warm briefly in a skillet and then wrap in a towel to keep warm.
• To assemble taco, place approximately 2 ounces of meat, 1/4 cup lettuce, 2 tbsp cheese, 1 tbsp sour cream, a small amount of tomatoes and some taco sauce on each tortilla.
• Serve immediately.

Steps:

• Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely, squeezing out air and marinate in refrigerator 2-6 hours.
• Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once.
• Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.
• Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm.
• Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired.