Zarape Taqueria Recipes

POLLO LOCO - MEXICAN CHICKEN AND RICE WITH QUESO

Steps:

• If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.
• Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.
• When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.
• When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!*see notes about rice cooking*

TAQUERIA STYLE TACOS - CARNE ASADA

Steps:

• Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
• In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
• Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
• Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
• Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
• Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

ZARAPE DE PATO

Steps:

• Preheat oven to 450 degrees. Generously season duck inside and out with salt. Prick holes all over skin with a fork. Place duck on a wire rack set in a roasting pan. Roast until skin is browned, about 40 minutes.
• Reduce oven temperature to 325 degrees. Continue roasting until a meat thermometer inserted into the thickest part of the leg (avoiding the bone) registers 165 degrees, for 50 to 60 minutes; the legs should rotate easily in their joints. Let cool.
• Remove the skin from duck; reserve. Shred meat with a fork. Heat olive oil in a large saute pan over medium heat. Add onion; cook until translucent, about 2 minutes. Add garlic; cook 1 minute. Add tomatoes, bay leaves, chipotle, and salt; stir to combine. Reduce heat to low; simmer 20 minutes, stirring occasionally. Add the shredded meat, and cook until heated through. Remove from heat; let stand, covered, until ready to use.
• Thinly slice duck skin. Heat 1 tablespoon safflower oil in a medium skillet over medium-low heat. Cook duck skin, stirring occasionally, until golden and crisp. Drain on a paper-towel-lined plate.
• Heat about 1 teaspoon safflower oil in a small skillet over medium heat. Lightly fry the tortillas, one at a time, just until softened, 10 to 20 seconds, turning once. Transfer to a plate; cover with foil to keep warm while you finish frying. Add more safflower oil to pan as needed.
• Spread 1 tablespoon refried beans on each tortilla; top with 2 tablespoons duck mixture. Roll up to enclose; place on a serving platter. Pour poblano sauce over tacos; top with crisped duck skin. Serve remaining beans and sauce on the side.