Archive for March 7th, 2017

Spoon about 1 cup of coriander-lime rice in the center of each tortilla. Top with 1/2 cup carne asada, 1/2 cup shredded romaine lettuce, 1/4 cup grated cheese and 1/4 cup salsa fresca. Add a dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up.

Burritos can be served cold, at room temperature or warmed in the microwave if desired.


Carne Asada

Steak:
1 kg flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:
1/3 cup olive oil
1/4 cup soy sauce
2 limes, juiced (about 2 Tbsp)
2 Tbsp cider vinegar
2 Tbsp sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin seed (if have whole, toast and then grind)
1 jalapeño chile pepper, seeded and minced
1/2 bunch fresh coriander, leaves and stems, finely chopped (great flavor in the stems!), about 1/2 cup

Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the jalapeño, and coriander.
Place the steak in the marinade and refrigerate for 1-4 hours or overnight (if using flank steak marinate at least 3 hours).

Remove the steak from the marinade. Lightly brush off most of the bits of cilantro (do not brush off the oil).

Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak over and sear on the other side. Lower heat and cook to rare/medium.

Place the steak on a cutting board, tent with foil and let rest for 10 minutes.

Use a sharp, long bladed knife to cut the meat. Notice the direction of the grain of the meat and cut perpendicular to the grain. Angle your knife so that your slices are wide and thin.


Salsa Fresca

Ingredients
2-3 medium sized fresh tomatoes (500-750g), stems removed
1/2 red onion
2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
Juice of one lime
1/2 cup chopped coriander
Salt and pepper to taste
Pinch of dried oregano (crumble in your fingers before adding), more to taste
Pinch of ground cumin, more to taste

Start by roughly chopping the tomatoes, chiles, and onions. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for more heat.
Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don’t have a food processor, you can finely dice by hand.
Place in a serving bowl. Add salt and pepper to taste.
Let sit for an hour for the flavors to combine.


Cilantro lime rice

2 Tbps olive oil
1 1/2 cups basmati long grain white rice
2 1/4 cup water
1 teaspoon salt
Zest of one lime
3 Tbsp lime juice
1 cup lightly packed chopped coriander, leaves and tender stems

Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.

Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.

Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.

Fluff the rice with a fork.

Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped coriander.