Sour Cream Salsa Bobby Flay Recipe 55

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SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA



Skirt Steak Tacos with Roasted Tomato Salsa image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 17

8 (6-inch) flour tortillas
1 1/2 pounds skirt steak
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, thinly shredded
1 medium red onion, thinly sliced
1 ripe avocado, peeled, pitted, halved and diced
Grilled Tomato Salsa, recipe follows
8 ounces sour cream
2 tablespoons canola oil, plus more for brushing tomatoes
2 serrano chiles
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded
Salt and freshly ground black pepper
2 limes, juiced
1/4 cup chopped fresh cilantro leaves

Steps:

  • Heat grill to high.
  • Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
  • Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
  • Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
  • Heat grill to high.
  • Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
  • Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
  • Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

SOUR CREAM SALSA - BOBBY FLAY RECIPE - (5/5)



Sour Cream Salsa - Bobby Flay Recipe - (5/5) image

Provided by rossboys

Number Of Ingredients 6

2 cups sour cream
1 small red onion, finely chopped
2 jalapeno chiles, finely chopped
2 Tbsp fresh lime juice
1/4 cup finely chopped fresh cilantro leaves
salt and freshly ground black pepper

Steps:

  • Combine the ingredients in a medium bowl and season to taste with salt and pepper. If you like things spicy, add a few dashes of your favorite hot sauce. Serve cold with good-quality tortilla chips. The dip can be made a few hours in advance, covered, and kept refrigerated.

BOBBY FLAY'S BLACK BEAN SOUP WITH CREMA AND THREE RELISHES RECIPE



Bobby Flay's Black Bean Soup With Crema And Three Relishes Recipe image

Provided by á-174942

Number Of Ingredients 39

GRILLED ONION RELISH:
== CORN CHIPS & TOMATO-SERRANO RELISH ==
6 white corn tortillas cut into sixths
Peanut oil as needed
2 tomatoes seeded, chopped fine
1 serrano pepper finely chopped
Salt to taste
Freshly-ground black pepper to taste
1 red onion peeled, and sliced 1/2" thick
2 tablespoons olive oil
== TORTILLA & AVOCADO-TOMATILLO RELISH ==
6 blue corn tortillas cut into sixths
Canola oil as needed
2 Haas avocados peeled, seeded, and coarsely chopped
2 tomatillos scrubbed, and coarsely chopped
2 tablespoons finely-chopped red onion
1 small jalapeño finely chopped
2 tablespoons fresh lime juice
Salt to taste
Freshly-ground black pepper to taste
TOASTED CUMIN CREMA:
1 tablespoon cumin seeds
8 ounces crema or sour cream
1 tablespoon fresh lime juice
Salt to taste
Freshly-ground black pepper to taste
SOUP:
2 tablespoons olive oil
1 medium carrot peeled, and coarsely chopped
1 medium onion coarsely chopped
3 garlic cloves coarsely chopped
1 cup red wine
3 cups black beans picked over, soaked for 8 hours and drained
3 jalapeños roasted, peeled, and seeded
1 poblano roasted, peeled, and seeded
4 cups water
2 tablespoons fresh lime juice
Salt to taste
Freshly-ground black pepper to taste

Steps:

  • White Corn Chips with Tomato-Serrano Relish: Heat oil to 365 degrees. Fry chips in batches and drain on paper towels, salt while warm. Combine tomatoes and serranos in a bowl and season with salt and pepper to taste. Grilled Onion Relish: Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely. Tortillas with Avocado-Tomatillo Relish: Fry tortillas in oil, drain on paper towels and salt while warm. Gently combine remaining ingredients in a bowl and season with salt and pepper to taste. Toasted Cumin Crema: Place a small saute pan over medium high heat and heat until almost smoking. Add the cumin seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind to a powder. Place the crema in a small bowl, add the ground cumin and lime juice and season with salt and pepper to taste. Soup: Heat the olive oil in a medium saucepan over medium heat, sweat the carrots, onion and garlic for 5 minutes, or until translucent. Add the wine, bring to a boil, and cook until reduced. Add the beans. Reduce the heat to medium, add the jalapeños, poblano, and water and simmer for 1 to 1 1/2 hours or until the beans are cooked through. Remove from the heat and add the lime juice, and salt and pepper to taste. Remove half the mixture and puree in a food processor, then return it to the pot and stir well. Serve: Ladle soup into individual bowls. Drizzle with the Toasted Cumin Crema and top with a tablespoon of each of the relishes. Serve immediately. This recipe yields 8 servings.

BOBBY FLAY'S HABANERO SALSA



Bobby Flay's Habanero Salsa image

Provided by My Food and Family

Categories     Appetizers & Snacks

Number Of Ingredients 9

4 units red tomatoes
0.25 cups red onion
2 tablespoons cilantro
2 tablespoons parsley
2 cloves garlic
0.25 teaspoons ground cumin
2 teaspoons lime juice
1 teaspoons habanero pepper
1 units salt

Steps:

  • Mix all ingredients together.
  • Serve at room temperature.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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