Tag tacos

Authentic Cinco de Mayo Recipe: Handmade Tortillas with Grilled Steak

Cinco de Mayo is upon us!! Get extra excited because it’s about to be a gorgeous weekend! (Unless you’re in Chicago. Sorry Chicago.) It’s time to don your sombrero, grab that margarita, and… work on your authenticity. First things first, you’ll need to know the most missed fact about Cinco de Mayo: It is NOT Mexico’s Independence Day (*cough* September 16). Read up on the history behind this weekend’s giant celebration on the internet’s most trusted source for information, Wikipedia.

Now back to your authentic Mexican fiesta. (You didn’t know you were hosting? Whoops!) You’re going to need some food. We’ve got you covered with one of the top Mexican staples out there. Can you say fresh, handmade tortillas?? Yes, yes, we’ll give you a complete, tasty taco recipe, but the real star here is the tortilla. Soft, yet firm, thicker than the mass manufactured tortillas you’ll find at grocery chains, and with subtle flavor that won’t overwhelm the juicy steak and tangy pico de gallo – it’s the perfect vessel!

Just so you know, we picked this recipe out of all the latin recipes in our library. It’s been taste tested by the most discerning of pallets at our corporate events and team building off-sites in San Francisco, Chicago, Seattle and Portland. Trust us, it’s a good one. Enjoy!

Handmade Flour Tortillas with Grilled Steak and Pico De Gallo
This recipe can be found in our Appetizer Recipe Library!

1 Tablespoon ground cumin
1/2 teaspoon black pepper
2 teaspoons ground coriander
2 teaspoons red chili powder
2 teaspoons kosher salt
1/4 teaspoon cinnamon
1/8 teaspoon hot red pepper flakes
1 flank steak, about 2 pounds (can substitute skirt steak)
2 Tablespoons olive oil

Flour Tortillas:
2 cups flour+ more for kneading
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/3 cup canola oil
2/3 cup hot tap water

Pico De Gallo:
4 large ripe tomatoes (about 2 pounds), chopped into small dice
2 jalapenos, minced
3/4 cup cilantro, finely chopped
1/2 medium red onion, finely chopped and rinsed
1 teaspoon kosher salt
Juice of 1-2 limes

Marinate Steak: Combine the spices into a bowl. Stir to combine. Trim the flank steak of silver skin. Lightly score the meat with the tip of a knife. Rub the entire steak (front and back) with the spice mixture and olive oil. Set aside to marinate for at least 20 minutes.

Make Dough: In a medium bowl, mix together the flour, salt and baking powder. Add the oil, a little at a time. Mix with a fork or your hands until the dough is crumbly. Slowly pour in the hot water and continue to mix with until the dough starts to come together. At this point, start kneading dough in the bowl until it is smooth and elastic and no longer sticky. You may need a little more flour. Cover the bowl with a kitchen towel and let rest for 20 minutes.
Pro Tip: You can expedite this process by using a food processor fitted with the dough or steel blade. Pulse the flour, baking powder, and salt. Slowly pour in the oil, pulse until the mixture starts become crumbly. With processor running, slowly add the hot water and mix until a ball forms and starts traveling around the sides of the bowl. Process the dough for about 30 seconds. The dough should clear the sides of the bowl and be soft but not overly sticky. Transfer the dough to a floured board and cover with a kitchen towel for 20 minutes.

Roll and Cook Tortillas: Pre heat a flat griddle pan over medium-high heat. Cut the dough into quarters. Cut each quarter into eighths to yield 32 small pieces about the size of a large grape. Cover them with a kitchen towel to prevent them from drying out. With a rolling pin, roll out the dough into a very thin, almost see through circle, or as close to a circle as possible. Immediately place the tortilla onto the hot griddle. Only roll out as many tortillas as will fit on the pan at a time or they will start to dry out while they wait to be cooked. Cook on one side until you see bubbles forming on the surface. Flip and cook on the other side until soft bubbles form again. You will see light brown spots form. Repeat process. When the tortillas are cooked place them into a tortilla warmer to keep them hot or into a bowl covered with another kitchen towel.

Grill Steak: Once tortillas are cooked, flip the griddle pan over to the ridged grill side. Once the grill is smoking hot, sear the steak for about 4 minutes per side. Remove the steak from the grill and let it rest under foil for 5-10 minutes before slicing. Broiler Alternative: Place marinated steak under a broiler for 4 minutes, flip, and broil another 4 -5 minutes. Do not slice until ready to serve.

Make Pico de Gallo: Remove stem end and chop the tomatoes into small dice. Place tomatoes and all of the juice into a medium bowl. Chop the jalapeno and cilantro and add to the bowl. Chop the red onion and place into a sieve. Rinse the onion under cool running water to remove some of the onion fire. Shake off excess water and pat dry with paper towels. Add the onion to the salsa along with the salt and the juice of one lime. Mix, taste and add more salt and lime juice if needed.

Make Vegetarian Alternative: If you have some vegetarians, remove some pico de gallo from the bowl and make a Black Bean Pico de Gallo. Simply add some canned rinsed black beans to the salsa. Mix well, taste and adjust seasoning if necessary.

Assemble: Slice the steak in half lengthwise, with the grain, and then THINLY slice each half (should yield about 65 very thin slices See chef for demonstration on how to slice.) Place a couple strips of steak onto a tortilla. Top with a heaping teaspoon of the pico de gallo. Place little tacos onto a platter and garnish with lime wedges and cilantro. For vegetarians, spoon the black bean pico de gallo onto the tortilla and serve on a separate platter.

Makes about 32 3″ mini tacos

Recipe created by Parties That Cook | www.PartiesThatCook.com

Parties That Cook’s Last-Minute Summer Recipe: Grilled Avocado Tacos with Tomato Salad

It’s coming. You can’t avoid it. You can just prepare.
The end of summer is fast approaching, and while some of us (cough, San Francisco) have a late “Indian Summer” to look forward to, most of the nation will have to pack up those grills and enter the fall season. Give your grill a proper goodbye, for now… These fun little Grilled Avocado Tacos have a deliciously fresh combination of flavors that might just inspire a summer fiesta! For a seafood twist, try our Little Fish Tacos with Tomato Salad and Chipotle-Lime Crema! You can find these featured at our upcoming Date Night Couples Cooking Class in San Francisco!

Little Grilled Avocado Tacos with Tomato Salad and Chipotle-Lime Crema
This recipe and others like it can be found in our Appetizer Recipes Library!

1/2 cup cilantro leaves
1 teaspoons paprika
1/2 teaspoon cumin seeds, toasted and ground
1 small red chili, seeded
2 limes, zested and juiced
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
5 Haas avocados, halved, pitted and peeled
Toothpicks for serving

Tomato Salad:
20 cherry tomatoes, quartered
1/2 English cucumber, peeled, sliced in half, seeded and diced into 1/4-inch cubes
2 green onions, sliced
2 Tablespoons cilantro chopped, plus some whole leaves for garnish
1/2 teaspoon lime juice
1/2 teaspoon kosher salt
1/2 teaspoon sugar

Chipotle-Lime Crema:
1 cup sour cream
1/2 chipotle in adobo, minced plus 1/2 teaspoon adobo sauce
1 large clove garlic, minced
2 Tablespoons lime juice
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
2 Tablespoons cilantro, finely chopped
2 limes, cut into wedges

24 small 4-inch corn tortillas

Marinade: Put cilantro, paprika, cumin, chili, lime zest, lime juice, olive oil and salt in a blender and process to a paste. Halve, pit and peel the avocados. Place avocado halves in a bowl and gently coat avocados with the marinade (do not mash the avocado in any way).

Grill Avocados: Heat a ridged grill pan over high heat. Place each half on the grill for cook for about 30 to 45 seconds. Don’t be afraid to take the cooking outdoors, instead, and grill the avocados for a bit longer.

Cut Avocados: Transfer grilled avocado to a cutting board and cut each avocado half into thin wedges, about 4 wedges per half.

Tomato Salad: Cut up and mix all the ingredients together in a bowl and set aside.

Tortillas: Using tongs, grill each tortilla over a gas burner for 15 seconds a side. Transfer to a plate; cover with foil to keep warm. Alternatively, wrap all tortillas in foil and warm in a 350ºF oven for 10 minutes.

Make Crema: Place all ingredients into a small bowl and mix well.

Assemble Tacos: Place a piece of avocado on each tortilla. Put a dollop of the crema on the avocado then top with a spoonful of tomato salad. Garnish with some cilantro, roll into a cone and secure with a toothpick. Serve on a platter with lime wedges.

Makes 24 little tacos