Oaxacantacos Recipes

OAXACAN TACOS

Steps:

• Heat a large skillet over medium-high heat.
• Fry the steak strips, stirring constantly, until browned on the outside and cooked to personal taste, but not too firm; no more than 5 minutes.
• Season with salt and pepper. Remove to a plate and keep warm.
• Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible.
• Set aside, and keep warm.
• Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.

CARNE ASADA TACOS

Steps:

• Make tortillas, if you're using Homemade Tortillas.
• Marinate the steak: Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour.
• Preheat a grill or grill pan to high. Brush the jalapenos off the steak, pat dry and season with salt and pepper. Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest 10 minutes, then slice.
• Assemble the tacos: For each taco, stack 2 tortillas and lay a few pieces of steak in the middle. Top with onion, salsa and cilantro. Top with lime wedges.
• Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
• Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.
• Put the masa harina in a bowl and gradually stir in 1 cup plus 2 tablespoons warm water with a fork.
• Add 3 or 4 more tablespoons water, 1 tablespoon at a time, and mix with your hands until the dough comes together.
• Knead until soft and pliable, then gather into a ball, cover with plastic wrap and set aside, 30 minutes.
• Roll the dough into Ping-Pong-size balls, moistening your hands with water to keep the dough from sticking. Place the balls on a baking sheet lined with plastic wrap; keep covered with more plastic as you roll the rest of the dough.
• First, set a large griddle over two burners; heat one side to medium-low and the other to medium-high (or use two cast-iron skillets).
• Cut a circle slightly larger than your tortilla press from a large resealable plastic bag; include the seam of the bag in your circle so that the two circles remain attached on one side.
• Place a dough ball between the plastic rounds and flatten in a tortilla press into a 5-inch circle, about 1/8-inch thick. (If you don't have a tortilla press, use a coffee can to flatten the dough.)
• Peel off the top piece of plastic; flip the tortilla onto your hand and peel off the bottom piece of plastic.
• Ease the tortilla onto the cooler side of the griddle and cook until it is slightly dry around the edges and starts to peel away from the griddle, about 45 seconds. Transfer to the hotter side of the griddle, uncooked-side down. Cook until speckled on the bottom, about 1 minute, then flip and cook until puffed in spots, about 1 more minute. Press and cook the remaining tortillas; stack them in a cloth-lined basket and cover with the cloth, or wrap in foil and keep warm in a 250 degrees F oven.

CARNE ASADA TACOS RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
• Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
• In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
• Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
• Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
• Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
• Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
• Enjoy!

OAXACAN HOT CHOCOLATE

Steps:

• In a medium saucepan, heat the milk with the cocoa powder, powdered sugar, cinnamon stick and salt, whisking constantly until it comes to a full boil.
• Remove from the heat and add the chocolate, whisking gently until it's completely melted. Remove the cinnamon stick. If desired, blend the mixture with an immersion blender until smooth and frothy. Serve warm.

OAXACAN STRING CHEESE IN GREEN SALSA

Steps:

• Bring 2 cups water to boil in heavy medium saucepan over medium-high heat. Add tomatillos and jalapeño chile and cook until tomatillos are tender, about 7 minutes. Using slotted spoon, transfer tomatillos and chile to blender. Add 1/2 cup cooking liquid, cilantro, and garlic. Puree until sauce is almost smooth.
• Heat oil in heavy large skillet over high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatillo sauce. Reduce heat to medium-low and simmer until sauce thickens, stirring occasionally, about 5 minutes. Mix in broth, then sugar; season sauce with salt and pepper.
• Heat heavy large nonstick skillet over high heat. Add cheese and cook until slightly browned, about 1 minute per side. Bring tomatillo sauce to simmer. Add cheese to sauce and cook until cheese begins to melt, about 2 minutes. Transfer cheese with sauce to shallow platter or divide cheese and sauce among 6 individual gratin dishes. Serve with tortillas.
• *Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso chihuahua. Substitute mozzarella or Monterey Jack.