mexican food Archives - A Byte of Life

Poblano Jalapeño Steak

We discovered the Elote Cafe in Sedona on an impromptu trip up there two years ago. We were visiting family just outside of Phoenix and we all decided to load up and head to Sedona- why you might ask? Because it’s amazing! What a lovely place- being in Sedona is the same feeling you get when you look at the stars in the middle of no where. There is a free, peaceful, liberated yet aware feeling that you get when looking at the wide open galaxy and that’s the same feeling you get when visiting the lovely town of Sedona.

We got there, settled in, swam in the pool (unlike Seattle, it was GORGEOUS weather in April!!) and then realized that we were starving. Thanks to a quick Yelp consultation, we found out that there was a highly rated restaurant up the street from our hotel and we decided to give it a try. Not only did they have amazing sangria and a patio to sip it on while we waited for our table (how is a restaurant PACKED in Sedona!?) but we discovered Elote which is the namesake dish of the restaurant. It’s made of fire roasted corn and spicy mayo and garnished with lime and Cotija cheese and it was absolutely stunning! We’ve made it at least 4-5 times each summer since we discovered it. You can find the recipe HERE.

The Arizona and subsequent Elote trip celebrated the birthday trip for both myself and the mister and believe it or not, we got a table visit from the wonderful Chef, Jeff Smedstad, who also signed my personal copy of the cookbook and took a picture with us at the table! Talk about an amazing birthday! Whenever I get a chance, I like to challenge myself and make a recipe and the mister asked me to make a recipe from the Elote cookbook so I told him to pick a few recipes and I would decide which one to cook. Thus, tonight’s Poblano Jalapeño Steak recipe came to life and let me tell you, it’s EPICLY good!!! Especially since I know that it will be a crock pot recipe next time and much less work!

Poblano Jalapeño Steak

2 tablespoons oil
2 cups diced onion
4 lb Stew Beef
1 tablespoons Mexican oregano
1 teaspoons cumin
1 teaspoons kosher salt
1 teaspoons fresh ground pepper
1/2 teaspoon granulated garlic
2 cups chopped jalapeños (12-15 large jalapeños)
3 cups chopped raw poblano (9 large poblano peppers)
2 cups water
1 tablespoons flour
1 tablespoons Maseca
1/4 teaspoon sugar
1/4 cup lime juice
1/4 cup fresh cilantro

Chop the poblano,onion and jalapeños. Pre-heat oven to 350 degrees. Heat the grapeseed oil in a large heavy heated skillet and add two cups of the chopped poblano and the onion. Add the beef chunks and brown on all sides. Scrape browned beef and onions into an ovenproof casserole dish.

Add the remaining ingredients into a food processor and puree for 5-7 seconds. Pour over the steak and bake uncovered in the pre-heated oven for 1 hour, stirring occasionally.

Serve with fresh cilantro garnish!

Notes for next time:

Next time this is going in the crock pot for SURE! I made double batch of the sauce so I have it in the freezer ready for next time!

Original recipe called for a 5 lb pork shoulder, cut 1-to-2 inch chunks but I had fresh, organic, grain fed free range beef in the freezer that I needed to use up and it was UH MAZING!!!!

Mango Margaritas + Cilantro Lime Tacos

I’m sure you’ve all heard the phrase, “When life gives you lemons…” which is followed by some wise phrase like “make lemonade” or “add vodka”. Personally I prefer the second option, or making the first option then adding the second. All of this is supposed to remind us that we can either look at life as a sour lot that’s been handed to us, or we can add a little goodness and make a delightful treat out of it. Well, lemons are quite an option-filled food. You can add them to all kinds of things, but you can’t eat them straight. At least I don’t, gross! On Thursday, I discovered something in the fridge that I never thought I’d find. Forgotten mangos! I LOVE mangos, they might just be my favorite fruit! Well, immediately that phrase “when life gives you lemons” came to mind so I turned to the mister and suggested that we take our life given mangos and add tequila, and a few delicious cilantro lime chicken tacos! And that’s exactly what we did. Friday night was dubbed celebration taco margarita night. Coming back to the whole life giving you lemons thing seemed quite fitting since mangos are delicious and we were simply adding another layer of delicious AND we were celebrating not only the weekend, but my job transition. Friday was my last day at my old job which I loved, and Monday is my first day of a new job, which I’m THRILLED about. It felt like live was not giving me sour lemons, but delicious mangos and it only seemed fitting that we add a little tequila and some good friends to celebrate! Let’s end this long-winded intro and get to the good stuff, MANGO MARGARITAS! For the tacos, I used my Cilantro Lime Chicken recipe and served with my Grilled Cabbage Slaw.

Pre-tequila arrival... margarita bar set up and ready to rock! — Pre-tequila arrival… margarita bar set up and ready to rock!

Mango Margaritas Fresh mango, cubed or pruréed (You may also want to retain a few slices for a garnish) Ice Tequila Cointreau or Triple-Sec Sugar Limes, juiced and zested (You may also want to retain a few slices for a garnish) 1/2 of one lime, un-juiced to wet the rim for the salt Sea Salt Cayenne Pepper (if you like a spicy margarita like me) Shaker and Mudler, and zester First, wash the mangos, peel, cut and cube them. You can either keep them in chunks or throw it in the blender and make puree. If you do the puree route, you can add a little cayenne on this step if you all prefer spicy margaritas. We just cut ours into chunks so everyone could personalize their drink. Then, get your shaker and add 2 shots of tequila, a “dink” of Cointreau or triple sec, fresh lime juice, 2 spoonfuls of sugar, and 2-3 ice cubes. You can also add orange juice if you prefer a more smooth margarita. Shake well. Take the half lime and rub it over the rim of your glass then dip in the salt. Pour your margarita into the glass and garnish with a lime or mango wedge if you like! There you go! Fresh Margaritas!

Taco Thursday: Carne Asada Steak + Padron Peppers + Cabbage Slaw

Sometimes you just need a taco. Or a glass of wine. Or…both.

Thursday was a “both” day. Whether it be in celebration or on consolation, there’s something about a good taco that calms and comforts like a chat with a good friend or a glass of wine. You can also make them out of pretty much anything in the cabinet! Anyone can find a way to eat a taco whether you be vegan, vegetarian, or carnivore. The preparation is also a variable whether basking in simplicity or it’s own braised beauty!

Tonight was a much needed “comfort” night, including some home cooking which always has a way of reminding myself that there is something worthwhile that I can do, and do quite well. In addition to home cooking, include a challenge to overcome and a hearty pour of wine. For my challenge I chose the chopping jalapeños without staining my fingers in the fire juice and promptly wiping my eye which seems to be a habit of mine. For the home cooking, Carne Asada Steak Tacos, oven roasted Padron Peppers and some good old Grilled Cabbage Slaw. For the wine, honestly whatever was open on the counter would do but at this point. I looked for Rioja to make the complete “spanish” experience but settled for a glass from the bottle of open Chianti that always has a home on my counter.

The result, a masterpiece that both soothed my mind and filled my belly. You can’t go wrong with a taco!

Do you have “taco + wine” days?

Taco Tuesday

For a while we had a tradition of doing Taco Tuesday, with the effort to keep it up every Tuesday. Well, life gets busy and sometimes you don’t always feel like prepping tacos. If you don’t feel like eating tacos there is just something wrong with you BUT I can completely understand not feeling up for the prep part. While they’re relatively simple to make, mind you, the chopping can take a bit of time depending on how glamourous you want your festivities to be.

While other ingredients come and go, there is ONE thing that is always requested for Taco Tuesday in our house, and that’s my grilled cabbage slaw. I don’t remember exactly how I though to grill the slaw that I’d made to go with tacos one fateful night but the point is I did and Taco Tuesday has never been the same. Grab some cabbage, a lime or two, handful of cilantro, some garlic and a Anaheim pepper or jalapeño and you’re good to go!

Tonights Taco Tuesday: Grilled Ling Cod fish tacos with pineapple, grilled cabbage slaw, charred spring onions and corn.

Carne Asada Steak Tacos

Taco Tuesday is a long-standing tradition in our house. As we start to get the pockets of good weather in Seattle I get more and more excited about one of my favorite things, roof top grilling. Now, we are not just your casual everyday grill people. We’re Californian, which means we’re dedicated grillers; we grill in all-weather! Neither rain, nor sleet nor wind or snow shall keep us from the grill! True story, my dad’s been known to put on his boots and grill in the SNOW! Luckily Taco Tuesday was somewhat sunny so the grilling experience was more leisurely than it is when you’re all out fighting wind or snow.

As you may have seen from this weeks Mango Salsa post, I had some Carne Asada tacos at our local Farmers Market and that started the obsession fever. They were amazing tacos and I had to try my hand at replicating that amazing experience. I’m happy to report, this little recipe made it in the top 5 BEST MEALS EVER list from the mister! Even I was speechless after my first bite…and realized that my biggest problem in life at the moment was that I didn’t have a bigger stomach!

Carne Asada Steak Tacos with Pico De Gallo, Grilled Cabbage Slaw
(Various parts of recipe adapted from Food Network)

Flank Steak:

2 pounds flank or skirt steak, trimmed of excess fat
1 large baking dish, to prepare
1 large ziplock bag, to marinate
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper

Mojo:
5 garlic cloves, minced*
1/2 jalapeno, minced
2 large handfuls fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/4 cup olive oil

For Serving:
Tortillas (We ” Home-Style” flour tortillas)
Cilantro
Lime wedges
Cheese
Pico de Gallo, recipe here
Grilled Cabbage Slaw, recipe here
Mango Salsa, recipe here

*Conversions for garlic if you don’t have the fresh stuff: 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice

Directions
If you are using the Pico de Gallo, Cabbage Slaw, or Mango Salsa prepare all of the herbs and veggies at the same time before you prepare the meat. Getting all the chopping done at once makes the job easier and all of these dishes and side dishes are better when they’re left to marinate for a while!

To make the mojo, wash and chop all ingredients into a bowl and mix well. Lay steak out in a large baking dish and lightly coat with black pepper then pour the mojo over the steak making sure to spread out the clumps of cilantro and garlic. Fold the top of your plastic bag over itself twice, to keep any juices from interfering with the zip lock seal. Fold the meat over itself in quarters, with the mojo on the inside, and place in the plastic bag. Pour remaining mojo juices over the meat. Seal the bag and refrigerate for 1- 8 hours. I prefer a longer marinate time so the juices really soak into the meat, but don’t marinate longer than 8 hours as the citrus in the mojo will break down the delicate cut of meat and render it mushy.

Once you’re ready to cook the meat, pre-heat the grill and start a pan on the stove to cook the cabbage slaw. (You can also broil the meat, but we prefer to grill if that option is available). Brush the grill with olive oil to keep the meat from sticking. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. (At once you do the first turn, you can get out the toppings and have them ready.) Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice meat, heat up tortillas over open flame on the stove and assemble a masterpiece!

Pico De Gallo

Pico De Gallo
(Recipe adapted from Food Network)
Yield: 2 cups

4 vine-ripe tomatoes, chopped
1/2 medium white or red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano or Jalapeño chile, minced
fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
Salt, to taste (a little goes a long way)

Wash & prep ingredients. Place in large bowl, toss ingredients together. Cover, place in fridge and let the flavors marinate for at 15 minutes before serving.

Mango Salsa

With the fresh feeling of spring, I trade my winter cravings of spaghetti squash and Ratatouille for the “fresh and light” fare. On Sunday I went over to our Ballard Farmers market and got the tastiest Carne Asada tacos I maybe have ever had! Seriously, I want to huddle in the corner and lick the plate they were THAT good!

Well, that of course challenged the cook in me that said, “Hey, can I make that!?” and off I was planning taco Monday/Tuesday/Wednesday and likely Quesadilla Thursday. Since the Carne Asada steak needed to marinate (that’s for dinner tonight so check back for the recipe) I decided that tonight would be fish tacos.

Menu: Grilled halibut, Grilled Cabbage Slaw & Mango Salsa
Full Menu Prep time: 15 -20 minutes || Full Menu Cook time 20 minutes
This meal is actually pretty quick to make, it’s really just the prep-time that takes little time investment. The Mango salsa and cabbage slaw can be prepared earlier in the day but only take about 15 minutes of cleaning and chopping. Cooking the fish takes about 12 minutes on a pre-heated grill and the cabbage slaw will cook up in a pan on the stove in about 18-20 minutes.

Mango Salsa

3 Ripe Mangos, Peeled and cubed
1/2 Small White Onion
1/2 – 1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
Fresh Cilantro, washed and chopped with stems removed
1 Fresh lime, juiced
Cracked Pepper to taste

Wash and prep ingredients then combine in large bowl. Cover and let sit in refrigerator for an hour or over night to let the flavors mix! If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Elote: Spanish Style Grilled Corn Dip

What do you get when you mix sunshine, grilled amazing food, a nice cold beer or chilled wine and a rooftop? A VERY happy lady! Grilling is one of my favorite ways to cook food. Growing up in California, my family is accustomed to grilling in any type of weather. Neither wind nor rain nor inches of snow can keep us from firing up the grill!

One of my favorite things to grill is corn on the cob. But, there are so many other great ways to enjoy corn! For example, Elote! We first experienced Elote on our trip to Sedona this past spring. The winter in Seattle was starting to chill the bones a bit too much so off to warm up with sun and family! Elote is the namesake dish of a wonderful Spanish restaurant and it is a dip which is made of fire roasted corn and spicy mayo and is traditionally garnished with lime and Cotija cheese.

We took home the Elote restaurant cookbook as a birthday present, which included the restaurant’s recipe (posted here), and couldn’t wait to get home and make it ourselves. As you may know, I view recipes a general taste and texture guidelines. I love to tinker with recipes and personalize them. The dish at the restaurant had a very creamy consistency and was heavy on the mayo. I don’t like the super creamy aspect and neither of us really like mayo so we tinkered around and came up with the recipe below. Just took it to a birthday BBQ and it was a hit!

We grill our corn to make the Elote which gives it a wonderful charred flavor but you can also use canned corn and pan roast it for a few minutes until it starts to brown. I bet you could also bake it up in the oven…I’ll give that a try once fresh corn is out of season and see how that works out.

To test, we started with one ear of corn to play with the flavors and personalize then for the bbq we grilled up 6 ears of corn and it was a great amount for a side dish. The recipe below is for one ear of corn so you can multiply as needed for how many servings you desire.

Sommer Style Elote
Serves 1-2

1/2 tsp chicken stock + 2 cups water
1 small packet mayo
1 tbsp. Cholula hot sauce
1/2 lime, juiced
Salt & Cracked pepper
¼ c fresh chopped cilantro
dashes of: fresh cracked salt and pepper, cayenne, paprika, garlic
1 ear char grilled corn
Sliced Emmental cheese (the original recipe calls for cotija but we aren’t really fond of it)

For the Corn
Soak the corn for 20 minutes in salt water to brine. Then, cook the corn in aluminum foil in the oven to cook at 400degrees for 20 minutes then finish on the grill. Set the corn aside to cool, then cut the kernels off the cobs.

Making the Elote
Mix the chicken stock, mayo, hot sauce, lime juice, salt and pepper, sugar and chicken stock in a sauté pan over medium heat. Once that’s all mixed up, add the corn kernels and stir until the corn is warmed and the water boils off. Add the sliced cheese and mix until melted then mix in the chopped cilantro and keep on the heat for a minute or two longer. Garnish with fresh cilantro and a dash of chile and serve with tortilla chips. We found that the red or blue tortilla chips were quite delicious and looked so festive! Food should always be fun!