I love Mexican food period. You take the simplest ingredients and turn it into something so delicious! It wasn’t taco Tuesday but we broke the rules and had tacos on a Monday!
The amazing adobo marinade recipe is from “Truly Mexican” by Roberto Santibanez.
The yummy corn recipe is from “Fast, Fresh & Green” by Susie Middleton.
I have no shame in making other people’s recipes! I usually add my own twist to things but when it’s already good as is, I will share it with you as is.
Ingredients: Makes around 7-8 tacos (yes we load them up)
Flour or corn tortilla – grilled or heated on a pan
Marinated flank steak – grilled, then sliced into bite size pieces
Chile and lime corn sauté
Cilantro – chopped
Avocado – sliced
Queso fresco or mild feta cheese
Lime – cut into small wedges
Assemble all the taco ingredients on the tortilla, fold up and INHALE your taco!
Ok, so that was obvious. Here are the recipes for the marinated flank steak & chile and lime corn sautee.
Ingredients for marinated steak (with extra marinade to save for later):
2lb flank steak – cut into 3-4 big pieces
Pasilla-guajillo adobo marinade: Makes 3 cups (recipe asks for Pasilla chiles but I used New Mexico chiles)
6 dried New Mexico chiles – wiped clean, stemmed, slit open, seeded and deveined
8 guajillo chiles – wiped clean, stemmed, slit open, seeded and deveined
¼ cup Distilled white vinegar
¼ cup light Mexican beer (I used Dos Equis)
½ cup chopped white onion (I only had brown ones and that worked just fine)
4 large garlic cloves peeled
1 tsp fine salt (or 2 tsp kosher salt)
½ tsp dried oregano (preferably Mexican)
¼ tsp cumin seeds (or scant ¼ tsp cumin powder)
5 whole cloves (or ½ tsp ground cloves)
Heat a pan on medium-low heat and toast the chiles in batches. (just so you don’t over crowd your pan)
Turn them over frequently until the chiles are fragrant, about 1 minute per batch.
Soak the chiles in enough cold water (not iced) to cover until they’re soft, about 30 minutes. Drain and discard the water.
Combine everything in a blender and blend until completely smooth. Add water if necessary but you shouldn’t need it.
Take ½ cup of the adobo marinade; rub it all over the flank steak. Store it in an air tight container in the fridge over night (or at least 2 hours).
Take the flank steak out of the fridge 15 minutes before putting it on the heat.
Heat the grill on medium high heat, throw them babies on and grill it to your preference.
Take the steaks off the grill, let it sit on a plate for 5 minutes so the juice redistributes evenly.
Slice them into bite size pieces and you’re done!
The abodo keeps in the fridge for up to five days, or in the freezer for up to a month.
Ingredients for corn chile and lime sauté (great side dish):
2 Tbs unsalted butter (cut in half)
1 Tbs extra virgin olive oil
1 medium brown onion – diced small
1 tsp kosher salt
2 heaping full cups of fresh corn kernels (2 big corns)
½ tsp ancho chile powder
1 tsp finely zested lime (1 lime)
Freshly ground black pepper
3 Tbs chopped cilantro
Melt 1 Tbs of butter and olive oil in a pan over medium-low heat.
Add the onions, sauté until translucent. Once the onions are translucent, crank up the heat to medium-high and brown the onions. Add salt and corn to the pan and sauté for about 5 minutes. Make sure to scrape the bottom of the pan to get all the good brown stuff. Add the chile powder and stir. Turn off the heat, add the lime zest, black pepper, and squeeze the lime juice then stir again. Mix in cilantro right before serving.
My boyfriend Chris mentioned it’s like eating a Mexican style corn on the cob without the mess (that we usually make).