Tacos

Instructions

Tacos

Recipe Provided by Executive Chef Jonathan Exum, Wiltshire on Market

Tortillas

2 cups masa

1 ½ cups tortilla love (Latin stock)

Salt

1.    Warm liquid and mix ingredients together checking moisture content

2.   Ball and press

3.   Cook on flat top

 

Steak

2lb Marksbury farm terres major (shoulder tender)

Ramp rub

4 ramps

1 tablespoon cumin

2 teaspoons coriander

Salt

Juice of two limes

¼ cup oil

2 teaspoons Aleppo pepper flake

1.    Clean steak, rub in ramp, let sit overnight

2.   Sear hot and med rare, slice thin

Pickled celery

2 stalks celery

2 cups Ramp vinegar

3 tablespoons salt 

3 tablespoons sugar

1.    Clover dale creamery 2 year double Gloucester

BBQ aioli

2 egg yolks

2 cups blended oil

1 teaspoon salt

1 teaspoon cumin

1 teaspoon corriander

1 teaspoon black pepper

2 tablespoons hickory syrup

2 teaspoon chili powder

1 clove garlic

1/2 dehydrated onion

1 tablespoon apple cider vinegar

Water

1.    Put eggs and spices into food processor, blend, emulsify oil, add vinegar, adjust salt and vinegar and consistency with water

Ingredients
  • 2 cups masa
  • 1 ½ cups tortilla love (Latin stock)
  • 2lb Marksbury farm terres major (shoulder tender)
  • Ramp rub
  • 4 ramps
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • Salt
  • Juice of two limes
  • ¼ cup oil
  • 2 teaspoons Aleppo pepper flake
  • 2 stalks celery
  • 2 cups Ramp vinegar
  • 3 tablespoons sugar
  • 2 egg yolks
  • 2 cups blended oil
  • 1 teaspoon cumin
  • 1 teaspoon corriander
  • 1 teaspoon black pepper
  • 2 tablespoons hickory syrup
  • 2 teaspoon chili powder
  • 1 clove garlic
  • 1/2 dehydrated onion
  • 1 tablespoon apple cider vinegar
  • Water
Instructions

WHAT TO DO

1. Using long tongs, place Poblano and jalapeño peppers on open flames, turning constantly until peppers are charred. Remove peppers from flame and set aside. Under cold running water, remove tops, seeds and skin.

2. Add all ingredients, except salt and milk, into a food processor and blend. Slowly pour in milk until sauce reaches desired consistency. Add salt to taste and set aside for tacos.

3. In a large cast iron skillet on medium-high, add olive oil, steak, potatoes and Mexican spices. Cook until meat is medium rare and potatoes have started to soften about 8-10 minutes. Add bell peppers, onions and garlic to skillet and cook until fragrant. Season with salt and pepper to taste.

4. In a medium nonstick pan on medium heat, add unsalted butter. When butter has melted, crack eggs in pan and fry to desired doneness. Season with a habanero salt and black pepper. Remove from pan and set aside.

5. Add olive oil to a large cast iron skillet on medium heat. Place tortillas in skillet and fry on both sides until crispy about 3-4 minutes. Set aside on a paper towel lined plate. Arrange cooked taco shells on a platter. Spoon meat mixture into shell and drizzle with Poblano Crema. Squeeze on lime juice and sprinkle with queso fresco and cilantro. Finish tacos with a fried egg, avocado slices and salsa. Garnish with limes.         

 

 

Ingredients
  • 6 Poblano chilies
  • 2 jalapeño peppers
  • 2 tbsp. minced garlic
  • ½ bunch cilantro, with steams
  • 2 c. sour cream
  • ½ c. queso fresco
  • Milk for desired consistency
  • Habanero salt to taste
  • 3 tbsp. olive oil
  • 1 lb. skirt steak, trimmed
  • Mexican spice mix to taste
  • 1 c. Idaho potatoes, skin on and small diced
  • ½ red bell pepper, dice
  • ½ yellow onion, diced
  • 2 tbsp. garlic, minced
  • Kosher salt and black pepper to taste
  • ½ tbsp. unsalted butter
  • 2 whole eggs, fried
  • 3 tbsp. olive oil
  • 8 yellow corn tortillas
  • ½ c. queso fresco cheese
  • 2 tbsp. cilantro, chopped
  • Juice from 1 lime
  • 1 avocado, sliced
  • 1 c. salsa
  • 2 limes cut into wedges (for garnish)
The Back Story

WHAT YOU NEED

Poblano Crema Sauce:

6 Poblano chilies

2 jalapeño peppers

2 tbsp. minced garlic

½ bunch cilantro, with steams

2 c. sour cream

½ c. queso fresco

Milk for desired consistency

Habanero salt to taste

 

Breakfast Mixture:

3 tbsp. olive oil

1 lb. skirt steak, trimmed

Mexican spice mix to taste

1 c. Idaho potatoes, skin on and small diced

½ red bell pepper, dice

½ yellow onion, diced

2 tbsp. garlic, minced

Kosher salt and black pepper to taste

½ tbsp. unsalted butter

2 whole eggs, fried

3 tbsp. olive oil

8 yellow corn tortillas

½ c. queso fresco cheese

2 tbsp. cilantro, chopped

Juice from 1 lime

1 avocado, sliced

1 c. salsa

2 limes cut into wedges (for garnish)

 

WHAT TO DO

1. Using long tongs, place Poblano and jalapeño peppers on open flames, turning constantly until peppers are charred. Remove peppers from flame and set aside. Under cold running water, remove tops, seeds and skin.

2. Add all ingredients, except salt and milk, into a food processor and blend. Slowly pour in milk until sauce reaches desired consistency. Add salt to taste and set aside for tacos.

3. In a large cast iron skillet on medium-high, add olive oil, steak, potatoes and Mexican spices. Cook until meat is medium rare and potatoes have started to soften about 8-10 minutes. Add bell peppers, onions and garlic to skillet and cook until fragrant. Season with salt and pepper to taste.

4. In a medium nonstick pan on medium heat, add unsalted butter. When butter has melted, crack eggs in pan and fry to desired doneness. Season with a habanero salt and black pepper. Remove from pan and set aside.

5. Add olive oil to a large cast iron skillet on medium heat. Place tortillas in skillet and fry on both sides until crispy about 3-4 minutes. Set aside on a paper towel lined plate. Arrange cooked taco shells on a platter. Spoon meat mixture into shell and drizzle with Poblano Crema. Squeeze on lime juice and sprinkle with queso fresco and cilantro. Finish tacos with a fried egg, avocado slices and salsa. Garnish with limes.         

 

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

WHAT TO DO

1.     Season pork with salt and black pepper. Brown on all sides in a hot oiled pan. Set aside.

2.     In a 4-to 6-quart crock-pot, add pork, 1 ¾ cup salsa, chili powder, oregano, bay leaf, cocoa powder, jalapeno pepper, chicken stock and beer.

3.     On low heat, cook covered until meat is tender and pulls apart easily, about 7 to 8 hours. Using 2 forks, shred the pork and stir into the cooking liquid. Serve with tortillas, cilantro, avocado, sour cream, cheese and lime.

Ingredients
  • 1 ½ lbs. pork shoulder, excess fat trimmed
  • Kosher salt and ground black pepper, to taste
  • 2 cups store-bought salsa, save ½ cup for garnish
  • 2 ½ tablespoons chili powder
  • 2 tablespoons dried oregano
  • 2 bay leaves
  • 2 tablespoons unsweetened cocoa powder
  • 1 jalapeno pepper, seeded and chopped
  • ½ cup low sodium chicken stock
  • ½ bottle corona beer
  • 1 dozen yellow corn tortillas
  • ½ cup fresh cilantro sprigs
  • 1 avocado ripe but firm, sliced
  • ¾ cup low fat sour cream
  • ½ cup Mexican cheese, crumbled
  • 1 lime, cut into wedges
Instructions

Method For Steak Marinade

-      Whisk together olive oil and seasonings, and add in jalapeno pepper

-      Put flank steak pieces in the marinade

Method For Salad

-      Heat olive oil in cast iron skillet

-      Add flank steak to skillet

-      Add onion and juice from half a lime, and cook until onions begin to soften

-      Add a pinch of chopped cilantro

-      Remove steak from heat

-      In a bowl, combine arugula, jicama, corn, queso fresco, mustard vinaigrette and salt and pepper to taste

-      Top salad with steak

Ingredients
  • ¼ cup olive oil
  • 2 tablespoons fresh Garlic
  • 1 tablespoon cayenne Pepper
  • 1 tablespoon paprika
  • 1 jalapeno pepper, halved
  • 1 pound marinated flank steak
  • 1 bunch arugula
  • ½ cup sliced onions
  • ½ cup sliced jicama
  • ½ cup corn
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons queso fresco
  • ½ lime
  • ½ sliced avocado
  • Salt and pepper to taste
  • Pinch chopped cilantro
  • Mustard vinaigrette to taste
Instructions

Method

-      Heat 1 tablespoon grapeseed oil in cast iron skillet

-      Season cubed Mahi Mahi with olive oil, blackening seasoning and jalapeno peppers

-      Add seasoned Mahi Mahi to heated skillet

-      Squeeze juice from half a lime into skillet, and cook fish until done; remove from heat

-      In a bowl, whisk olive oil, zest from whole lime, juice from half a lime, salt and pepper to taste, a dash of Crystal Hot Sauce and whole leaves from 2 springs of cilantro

-      Once dressing is combined, toss in chopped cabbage

-      Using the same skillet the fish cooked in, brown tortillas on each side

-      Fill tortillas with fish and cabbage slaw, and top with queso fresco

 

Ingredients
  • 4 ounces cubed Mahi Mahi
  • 2 cups chopped cabbage
  • ¼ cup of extra virgin olive oil
  • 3 tablespoons grapeseed oil
  • 1 tablespoon blackening seasoning
  • 1 tablespoon jalapeno peppers
  • 1 lime
  • 2 sprigs of cilantro
  • Yellow corn tortillas
  • Queso fresco
  • Dash Crystal Hot Sauce
  • Salt and pepper to taste
Instructions

Method

-       Preheat deep fryer to 350-degrees and add peanut oil

-       Season catfish with salt, black pepper, ¼ teaspoon Cajun seasoning and lemon juice

-       In a bowl mix together all purpose flour, corn starch, baking powder, ¼ teaspoon Cajun seasoning, egg, salt and black pepper to taste, beer, cilantro and parsley to make frying batter

-       Dip catfish into batter and fry for 3 to 4 minutes or until crispy and golden brown

-       Serve with warmed tortilla and coleslaw 

Ingredients
  • Corn Tortillas
  • Peanut oil for cooking
  • 2 catfish fillets, cut into strips
  • 1/3 cup all purpose flour
  • 1 tablespoon corn starch
  • 1 teaspoon baking powder
  • ½ teaspoon Cajun seasoning
  • 1 egg
  • Juice of ½ lemon
  • Salt and ground black pepper to taste
  • ½ cup beer
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped parsley
The Back Story

Method

-      Heat 1 tablespoon grape seed oil in cast iron skillet

-      Season cubed Mahi Mahi with olive oil, blackening seasoning and jalapeno peppers

-      Add seasoned Mahi Mahi to heated skillet

-      Squeeze juice from half a lime into skillet, and cook fish until done; remove from heat

-      In a bowl, whisk olive oil, zest from whole lime, juice from half a lime, salt and pepper to taste, a dash of crystal hot sauce and whole         leaves from 2 springs of cilantro

-      Once dressing is combined, toss in chopped cabbage

-      Using the same skillet the fish cooked in, brown tortillas on each side

-      Fill tortillas with fish and cabbage slaw, and top with queso fresco

FOR COMPLETE RECIPE CLICK HERE 

 

Meet the Guest Stars
Dance-N-Drill | @

Dance-N-Drill began 31 years ago when founder, Lynn Ramey, started the first class as well as holding auditions for the first ever city-wide drill team, the "Tyler Golden Girls". While her beginnings may have been small, it is now one of the largest, most prestigious studios in Texas. Her desire is that you enjoy an atmosphere where students are educated, equipped, and encouraged in a fun, loving, and nurturing environment.

 "Loved working with such people of class, excellence,... (full profile)

Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      Heat canola oil in skillet

-      Add shrimp, cilantro and seasoning to pan, and cook until shrimp is pink and tender

-      Spray tortillas with canola oil, and heat tortillas in skillet

-      Once warmed, fill tortillas with shrimp mixture

-      Serve tacos with salsa fresca, red cabbage, spicy mayo, lime juice, diced jalapeno and queso fresco

Ingredients
  • ½ pound shrimp
  • 1/3 cup canola oil
  • 1 tablespoon chopped cilantro
  • ½ tablespoon garlic
  • ½ teaspoon chili flakes
  • Corn tortillas
  • Salt and pepper to taste
The Back Story

Method

-      Heat canola oil in skillet

-      Add shrimp, cilantro and seasoning to pan, and cook until shrimp is pink and tender

-      Spray tortillas with canola oil, and heat tortillas in skillet

-      Once warmed, fill tortillas with shrimp mixture

-      Serve tacos with salsa fresca, red cabbage, spicy mayo, lime juice, diced jalapeno and queso fresco

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Subscribe to RSS - Tacos