Hello again, Pasta is a wonderful word, isn't it? Just saying it makes my mouth water. If you're looking for a few pasta dishes sure to make your mouth water, definitely check out last month's issue of the Everyday Gourmet for my easy versions of linguini with clams and penne primavera. This month, however, we're switching countries and continents. It's off to North America for a great dinner in honor of Cinco de Mayo. That's right, folks. W e're making traditional carne asada tacos. I know I'm a couple weeks late with this, but what the heck? It's an awesome meal for any night of the year. BONUS RECIPE One of my favorite ways to enjoy carne asada tacos is ordering them from any of the countless quality taco trucks here in Los Angeles. For anyone familiar with LA taco trucks, you'll know that all of them have some sort of a homemade salsa station. While I consider myself a bit of a salsa slut, the one that always graces my carne asada taco is the fresh salsa verde. Unlike cooked or roasted versions of this salsa, the raw version is very clean tasting and slightly acidic, making it the perfect foil for charred beef wrapped in a corn tortilla. Here is my version, which will take you all of 5 minutes to make, and can be used as a condiment for almost anything. FRESH SALSA VERDE ¾ to 1lb. fresh tomatillos, husks discarded and roughly chopped 6 green onions, roughly chopped 1 serrano chili, roughly chopped (for a hotter salsa use an extra Serrano) 1 bunch cilantro, thick stems removed Juice of 1 lime ¼ C water 1½ tsp kosher salt Place all of the ingredients in a blender or food processor and process until smooth. Allow the mixture to chill in the refrigerator for one hour. Serve. CARNE ASADA As I stated at the top, this issue is in honor of Cinco de Mayo, probably the most misunderstood yet heartily celebrated holiday I know of. For anyone wondering what Cinco de Mayo actually celebrates but is embarrassed to ask, allow me to shed some light. The following is an excerpt of an article I wrote for another publication: Many people believe that Cinco de Mayo is the day that recognizes Mexico's independence from Spain. To set the record straight, that conquest happened on September 15th, 1810. Cinco de Mayo, on the other hand, celebrates an occurrence over 50 years later. continued.........÷ Carne Asada : continued On May 5, 1862, the Mexican cavalry, under the command of Texas-born General Zaragosa, defeated the French at the battle at Puebla, a city 100 miles east of Mexico City. The French army, having not suffered a defeat in nearly 50 years, landed in the port of Vera Cruz and headed toward the capital city with a specific mission. Fearless of any opponent, the French sought to overthrow the capitol and gain control of Mexico, even bringing along a Hapsburg prince to oversee the would-be empire. The goal of France's leader, Emperor Napoleon III, was to gain proximity to the US in hopes of supplying the Confederate Army in their fight against the North, as he had a vested interest in sustaining the division within America. At Puebla, the undersized Mexican cavalry used their knowledge of the terrain to defeat the powerful French army. This victory enabled the Union States to build a powerful army of their own. Fourteen months after Puebla, the North defeated the Confederates at Gettysburg, a battle that served as a major turning point in the civil war. In a show of solidarity, union troops were then rushed to the Texas/Mexican border to help expel the remaining French from Mexico. It's hard to tell how much influence Mexico's victory had on the North's overall success, but it's reasonable to say it marked the beginning of a friendship between Mexico and the United States. For this reason, Cinco de Mayo is observed in both countries. While it's probably celebrated more on this side of the border, it's serves a great occasion to honor freedom and friendship. Now that you have the lowdown on the history, let's talk menu… Carne asada (grilled meat) tacos are about as ubiquitous as it gets when it comes to Mexican cuisine. Marinated sheets of flap steak (a thin cut of meat from the flank of the cow), grilled to perfection and then hacked into pieces and served on warmed corn tortillas, carne asada tacos are truly a beef lover's fantasy. They're taken to a whole other level, however, when you top them with traditional accoutrement. You've already seen my recipe for fresh salsa verde, but surely include the guacamole I'll soon put forth. All this carne asada talk is making me hungry. What do you say we get cooking? CARNE ASADA (serves 4-6) 2½ - 3 lbs. flap steak Canola oil Kosher salt 12 to16 Corn tortillas, heated and kept warm Finely chopped onion Finely chopped cilantro Lime wedges 2 2 ¼ 3 For the marinade: Juice of 1 orange Juice of 1 lime tbsp soy sauce tsp Worcestershire sauce tsp liquid smoke Cloves garlic, crushed or finely minced Kosher salt and freshly ground black pepper Directions ..............÷ Carne Asada: Directions continued In a bowl, combine all the ingredients for the marinade and season with salt and pepper. Mix well. Place flap steak into a gallon-sized sealable bag and add the marinade. Seal the bag and marinate for at least 30 minutes, or up to 24 hours. Light your grill or barbecue and allow it to get very hot. Remove meat from bag. Shake off any excess marinade and pat dry with paper towels. Brush the mat with oil and season with Kosher salt. Grill meat over a high flame for 4 minutes per side, or until well charred and cooked to a medium degree of doneness. Remove meat from grill and using a very sharp knife, chop into small pieces. Keep warm until ready to serve. Serve with warm corn tortillas, fresh salsa verde, guacamole (recipe follows), chopped onion, cilantro, and lime wedges. GUACAMOLE 2 ripe Hass avocados Juice of 1 lime 1 clove garlic, crushed ¼ C red onion, finely chopped 2 Tbsp cilantro, finely chopped 1 Roma tomato, seeded and chopped small (optional) 1 Jalapeno, seeded and chopped small (optional) Kosher salt and freshly ground black pepper In a bowl, add all of the ingredients and season liberally with salt and pepper. Using a fork, mix well. Cover and refrigerate until ready to serve. TIPS AND ADAPTATION For the fresh salsa verde: Feel free to add or omit chilies in order to achieve a desired heat level. Salsa verde tastes great on all sorts of dishes. Mexican food, hamburgers, hot dogs, eggs, and grilled meat, fish or vegetables are some of my favorites to top with this salsa. For the Carne Asada: Sliced onions and cilantro are a great way to enhance the marinade, especially when you are marinating for longer periods of time continued ............... ÷ Don't feel like eating beef? Substitute with chicken for a delicious pollo asada meal. Other toppings that taste great on these tacos are sliced green onion, sour cream or crema, crumbled Cotija cheese, and pico de gallo, or your favorite fresh salsa. For the Guacamole: As long as you're firing up the outdoor grill, you may want to consider grilling the avocados before turning them into guacamole. Simply split them in half lengthwise and remove the seed. Brush the cut sides with oil and season with salt and pepper. Place cut side down on a hot grill and cook for 90 seconds. Give the avocado a ¼ turn and cook for an additional 60 seconds. Remove the avocados from the grill and incorporate into the guacamole recipe. LE SOMMELIER I don't know about you all, but the idea of drinking wine with carne asada tacos doesn't sound great to me. While the thought isn't necessarily repulsive, I can't help but think there are more worthy choices. A good Mexican pilsner or lager, or a homemade margarita would be two such examples. But, this is Le Sommelier after all, and I feel somewhat of a responsibility to bring something interesting to the table. That's why I've decided to go with a Michelada cocktail. For those unfamiliar, a Michelada is a Mexican beer-based cocktail that has some fuzzy origins. I don't really have the time or space to examine the theories, but let's just say that it is terrifically refreshing and a perfect match for your carne asada tacos. Start by rimming a large, chilled glass or mug with lime and course salt. Fill halfway with ice and add the juice of 1 lime, 2 dashes of Tabasco sauce, a dash of soy sauce, and a dash of Worcestershire sauce. Fill with cold Mexican beer and mix well. Garnish with a few grinds of black pepper and serve. Salud! Until next time, mi amigos…
© Copyright 2024