Baja Beef Soft Tacos With Lindsay Olive Chipotle Salsa Recipes

BAJA BEEF TACOS

Steps:

• In a large food processor, combine chipotle peppers and sauce, cilantro, onion, garlic, cloves, salt, lime juice, and cider vinegar.
• Pulse until combined and broken down.
• Pour mixture into a slow cooker.
• Lay trimmed beef on top of this mixture, cutting beef into two pieces if necessary to fit well.
• Add stock and bay leaves.
• Gently move beef around to combine everything.
• Cook on HIGH for 4 hours.
• Once finished, turn your slow cooker to the WARM setting and continue to cook for an additional 6 hours.
• With two sets of tongs, pull the meat apart, shredding should be easy!
• For the salsa, combine tomato, onion, avocado, and the next 4 ingredients (through pepper).
• For serving, heat corn tortillas over a warmed skillet or in the microwave.
• Portion out two tortillas, layering about 2 ounces of beef (1/4 cup) on each tortilla.
• Top each with about 2 tablespoons salsa mixture.

BAJA BEEF TACOS

Steps:

• Stir together dry seasonings in a small bowl. Sprinkle over both sides of skirt steak and let stand for 30 minutes.
• Grill over medium heat for about 5 minutes on each side.
• Remove from grill and let stand for 5 minutes, then chop into small, bite-size pieces; set aside and keep warm.
• Cook each tortilla in a large skillet, or griddle over high heat for about 15 seconds on each side.
• Place 2 pieces of cheese in the center of each tortilla and place in a large skillet.
• Cook over medium heat for about 1 minute or until cheese is melted.
• Remove from skillet and top with a spoonful of beans, meat, salsa and guacamole.
• Serve with Grilled Lime Jalapeños.
• Grilled Lime Jalapeños:
• Grill whole jalapeño peppers over medium heat until well charred on all sides.
• Remove from grill and slice.
• Season generously to taste with fresh lime juice and salt.
• You'll be addicted to these in no time!

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

Steps:

• Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
• Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
• Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
• Add steak to each tortilla and top with white onion and cilantro.

SOFT BEEF TACOS WITH SALSA

Steps:

• Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Drain on paper towels, pat eggplant dry, wiping off salt.
• Heat oil in heavy large pot over medium-high heat. Sauté half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Sauté remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.
• Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)
• Heat tortillas 1 at a time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm.
• Serve stew with tortillas, allowing diners to assemble tacos.