1 bunch Italian parsley leaves (about 1 cup packed)
¾ cup olive oil
¼ cup fresh lime juice
2 teaspoons ground cumin
¾ teaspoon kosher salt
For the Pico de Gallo sauce:
4 ripe tomatoes, chopped
½ medium red onion, chopped
2 green onions, white and green parts, sliced
1 serrano chili, minced
1 handful cilantro leaves, chopped
2 cloves garlic, minced
1½ limes, juiced
¼ cup extra virgin olive oil
1 teaspoon salt
Steak and Marinade Instructions:
In a bowl, mix together ingredients for the marinade, except the corn tortillas. Place steak and onions in a gallon-size zip top bag and pour marinade over the steak. Seal and turn several times to coat well. Let sit at room temperature for at least 30 minutes or up to 3 hours refrigerated, turning occasionally.
Prepare chimichurri and pico de gallo.
Lightly grill or griddle corn tortillas until soft and pliable. Wrap and keep warm.
Bring steak to room temperature if it has been refrigerated before grilling. Pre-heat grill and cook steak on medium-high heat to desired doneness, or an internal temperature of 135 degrees. Cover with foil and let rest. Before assembling tacos, slice thinly across the grain.
Chimichurri Sauce Instructions:
In a food processer, place jalapeño, garlic and onion and pulse several times. Add cilantro and Italian parsley and pulse again. With food processor running, add olive oil, lime juice, cumin and salt. Set aside.
Pico de Gallo sauce Instructions:
Mix ingredients together and set aside.
Portion out desired amount of sliced grilled steak onto each warm 5-inch corn tortilla.
Top with pico de gallo and chimichurri sauce.
Additional garnishes: avocado, cotija cheese, cabbage slaw, diced red onion.
Adjust the rack to 6-8 inches below the broiler element and heat broiler to high.
Heat oil in a large cast iron skillet (11- or 12-inch) or stovetop griddle over high heat until oil shimmers. Reduce heat to medium.
Place tortilla in the skillet. Spread pizza sauce evenly over tortillas to the edges. Sprinkle with mozzarella and half the Parmesan cheese, making sure it overlaps the edges of the tortilla a bit. This will ensure a crispy, cheesy edge.
Add diced bell pepper and top tortilla with pepperoni, sausage chunks and mushrooms (if using). Cook until it is nice and toasty on the bottom.
Place skillet under the broiler and cook until the cheese is melted and starting to brown lightly (about 2-4 minutes).
Remove from the oven and sprinkle with remaining Parmesan and the basil. Using a small metal spatula, gently pry the edges of the pizza, releasing the cheese from the skillet. If more crispness is desired on the bottom of tortilla, place skillet over medium heat and cook until it is nicely toasted on the bottom.
Slide pizza out onto a cutting board. Sprinkle basil pieces over pizza. Cut and serve immediately.
In a large skillet, heat the oil. Add the onion, garlic, cumin and coriander. Cook over moderately high heat until the onion is softened. Add the stock, crushed tomatoes, tomato paste, oregano and bay leaves; bring to a boil. Add the chicken, cover partially and simmer until cooked, 35-40 minutes or until done.
When chicken is done, remove from the sauce and shred the meat. Return the meat to the sauce and simmer for 10 minutes. Discard the bay leaves and oregano sprig. Stir in vinegar and season with salt and pepper.
Heat the tortillas on a flat grill or in a hot pan. Fill the tortillas with the chicken mixture and a little sauce. Top with onions, avocados, cheese, cilantro and serve with a lime wedge.
1 cup garlic hoisin or regular hoisin with 4 diced cloves of garlic 2 large shallots, sliced
2 large carrots sliced
¼ cup red wine vinegar
¼ cup rice vinegar
4 tsp. granulated sugar
1 cup mayonnaise
¼ cup Sriracha or to taste
12-16 oz cotija cheese, crumbled
2 bulbs garlic, peeled and pan roasted
Prep the pork belly The belly needs to be in boneless skinless strips that are about 1.5 inches wide, and 5 inches long. Depending on how you buy your pork belly, it might be in a large slab, or strips with bones and skin. Step one is to get it into the strips. Afterward you can easily remove the skin by making a slit at one end, then running your knife along the skin and holding the belly secure as you move the knife away from where your hand is.
Line up your pork belly strips in a baking dish and pour your sauce over them. Let cook at 275°F for about 5 hours until just blackened on the outside and very tender.
While the belly is cooking, mix mayonnaise and sriracha together and set aside. Place carrots and shallots in two separate bowls. Add two teaspoons sugar to each bowl. Add rice vinegar to carrot mixture and red wine vinegar to the shallots. Let sit for at least 20 minutes in the refrigerator
Allow the belly to cool for about 15 to 20 minutes. Remove from the pan and cut into cubes. 4. Heat the tortillas in a dry hot frying pan for about 15 seconds a side.
Make your taco by filling a tortilla with a few pork cubes, pickled shallots and carrots, drizzle a little bit of sriracha mayo on top, top with crumble cotija cheese and enjoy!
1 tsp freshly ground black pepper, plus more to taste
1 tsp ground cumin
½ cup canola oil
18 corn tortillas
Thinly sliced green cabbage
Crumbled cotija cheese, for serving
Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and ⅔ cup water in a blender until smooth; set salsa aside.
Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl.
Add minced garlic, butter, salt, pepper, and cumin. Mash until smooth. Set potato mixture aside.
Heat oil in a 12" skillet over medium high heat. Spread 1 heaping Tbsp potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.