Chipotle Skirt Steak Tacos with Jicama Mango Slaw

Chipotle Skirt Steak Tacos with Mango Jicama Slaw

1 lb skirt steak

Corn tortillas
Marinade
3 tbsp adobo sauce
1/4 cup vinegar
1/3 cup oil
2 large garlic cloves, minced
1 tsp cilantro, chopped
2 tsp sugar
1 tsp salt

Slaw

1 1/2 cups jicama, julienned
1 cup mango, julienned
1/4 cup red onion, minced
1/4 cup oil
3 tbsp vinegar
1 tsp sugar
1 tsp salt
2 tbsp cilantro, minced

In a large bowl mix together adobo sauce, vinegar, sugar, garlic and cilantro.  Whisk in the oil and then season to taste with the salt.

Place skirt steak in a large plastic bag and pour in the marinade.  Let sit in the refrigerator for at least 2 hours and up to 24.

To make the slaw, combine the jicama, mango, red onion, sugar and cilantro.  Toss with oil and vinegar.  Let sit for at least one hour before serving.

Grill steak over medium heat for about 8 minutes until medium rare.  While steak is cooking, warm tortillas on the grill.  Remove steak from the grill and let sit for 5 minutes before cutting and serving.

Assemble warm tortillas with sliced steak, slaw and sour cream (if desired).

 

Skirt Steak Tacos with Spicy Corn Salsa & Chipotle Sour Cream

Skirt Steak Tacos with Spicy Corn Salsa & Chipotle Sour Cream


(serves 2)

4 oz. skirt steak
4  corn tortillas

Marinade:

2 tbsp chipotle sauce*
¼ cup lime juice (about 4 limes)
¼ cup water
2 tbsp oil
2 large garlic cloves, minced
1 tbsp scallions, sliced
1 tsp cilantro, chopped
¼ tsp salt
¼ tsp. ground cumin
¼ tsp chili powder

Spicy Corn Salsa

1 ½ cups corn (frozen or fresh)
¼ cup red onion, diced
½ cup red bell pepper, diced
1 tbsp oil
2 tsp lime juice
½ tsp chili powder
½ tsp cumin
1 tsp sugar (or honey or agave)
1/8 tsp salt
1 ½ tsp jalapeno, diced (modify based on heat preference)

Chipotle Sour Cream

¼ cup sour cream (low fat or non fat)
1 tbsp adobo sauce

Directions:

  1. Make marinade:  Combine all ingredients in large plastic make, zip well and shake to combine.  Add skirt steak and, making sure steak is completely covered, marinate in the refrigerator for at least 2 hours and up to 24.
  2. Make salsa:  Combine corn, red onion and pepper in mixing bowl.  In a smaller mixing bowl combine the oil, lime juice, chili powder, cumin, sugar, salt and jalapeno.  Pour over corn mixture.
  3. Make chipotle sour cream: Combine sour cream and adobo sauce and mix well (if more heat is desired, stir in1 tsp chili powder)
  4. Cook skirt steak:  The steak can either be cooked in your oven’s broiler or in the oven or on the grill.  Preheat oven to 400 degrees Fahrenheit .  Place steak on broiling pan (or baking sheet) and cook for 8 minutes on one side.  Flip steak over and continue cooking on the other side for 5 minutes for medium rare.  Remove steak from oven and let cool.
  5. Warm tortillas:  Place tortillas in the oven for about 5 minutes or until warm and pliable.
  6. Slice steak into quarter inch strips.
  7. Serve tortillas with sliced steak, corn salsa, mixed greens and chipotle sour cream.

Once you enjoy these steak tacos, check out Examiner.com to learn how to can maximize this recipe’s ingredients.

Spice Rubbed Pork Chops with Peach Salsa

Peaches are one of my favorite summer fruits because they are extremely versatile and can be used in both sweet and savory dishes.  And how could I not adore something which is found in the fabulous Italian cocktail the Bellini, classically made with peach puree and prosecco.

However, even with all of the options available,  I  found myself unable to decide what to make with the beautiful peaches I bought at the farmer’s market.

My mind kept wandering back to grilled peaches.  The heat of the grill would carmelize all of the sugars in the peach which would create a wonderful crust.  But what would I serve with the peaches?  I could have gone the dessert route, add some vanilla ice cream and call it a night but I still needed to eat dinner.

It was a gorgeous night outside and wanting to take advantage of great grilling weather I decided I would make grilled pork chops.  But not just any pork chops.  These pork chops would be bursting with flavor from a spicy rub and finished off with a kicked up peach salsa.

The recipe below is easy and requires very little time to prepare.  And since the pork chops are grilled, it is a great choice for summer when you can’t bear to be stuck inside the kitchen.

The salsa recipe makes a little more than is needed for the pork chops but I’ve included some additional uses at the bottom of the recipe.  Trust me, it won’t go to waste!

Grilled Pork Chops with Peach Salsa

Spice Rubbed Pork Chops with Peach Salsa

Printable Version

Peach Salsa (makes about 4 cups)

2 1/2 cups peaches, diced
3/4 cup red onion, finely diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 tsp Serrano or jalepeno pepper, seeded and diced
2 tbsp lime juice
1 tbsp sugar
2 tsp honey
1 tbsp cilantro, chopped

In a large mixing bowl (non-metal) combine all ingredients.  Chill at least 15 minutes before serving.

Spice Rubbed Pork Chops (serves 2)

2 bone in pork chops
1 1/2 tbsp brown sugar
1 1/2 tsp cumin
1 1/2 tsp chipotle chili powder
1 tsp paprika
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp pepper

Place all spices in a mixing bowl and combine thoroughly.  Sprinkle spice mixture generously over pork chops (which should be at room temperature) and rub pork chops until fully covered.

Preheat the grill to medium heat (350o – 400o).  Place pork chops on the grill cooking about 5 minutes on one side.  Flip and continue cooking on opposite side approximately 5 more minutes (for about medium rare).  Remove from grill and cover with aluminum foil.  Let rest for about 5-10 minutes.  Serve with peach salsa.

Additional uses for salsa:

♦ Peach salsa crostini:  Slice either ciabatta bread or a french baguette into 1/2 inch thick slices diagonally.  If using goat cheese, grill sliced bread then spread goat cheese on top and place 1tsp salsa on each crostini.  Can also use brie cheese by placing thinly sliced brie on bread and placing in the broiler for about 1 minute.  Place 1 tsp of salsa on each crostini.

♦ Spice up sandwich wraps:  Use the salsa in your everyday sandwich wrap such as turkey or roast beef to give some it extra flavor and heat.

♦ Use to spice up a plain omelet