Monday, October 18, 2010

La Cantina de San Angel's tacos de carne


Here is the MANY recipes you'll need for this dish. It may seem like lots of work, but it really is easier than it seems.

For the pico de gallo:

1 pound tomatoes small dice

1 medium red onion small dice

1 red pepper small dice

1 fresh jalapeno pepper, seeded and minced

2 cloves garlic minced

1 tablespoon fresh chopped cilantro

2 each limes, juiced

Salt and pepper to taste

Directions:

Combine all ingredients in a bowl, cover and refrigerate over night. Can be kept for up to one week. NOTE: When working with Serrano peppers, be sure to use gloves and keep hands away from face or eyes.

For the meat:

2-3 pounds tri-tip, trimmed

Salt and pepper to lightly coat the meat

Directions:

Lightly cover meat with salt and pepper and place on grill for 3-4 minutes per side. Once the meat has seared, place in smoker for 4-6 hours at a temp of 160-200 degrees. Remove from smoker, and allow to cool down before cutting.

For the Tomatillo salsa:

1 pound Tomatillo’s peeled and chopped

3 cloves garlic chopped

½ cup sweet onion chopped

2 tablespoons fresh cilantro chopped

Juice of 2 limes

1 serrano pepper seeded and chopped. More if you like it spicier

Salt and pepper to taste

Directions:

Take all ingredients and pulse in a processor till the desired consistency is reached. Cover and refrigerate for up to a week. NOTE: When working with Serrano peppers, be sure to use gloves and keep hands away from face or eyes.

For the tortillas:

2 cups Corn Masa mix

½ teaspoon salt

1 1/8 cup water

Rolling pin

gallon size plaxtic bag with the zip top cut off and the sides cut open

Non-stick pan

Follow instructions on the back of package. You can pre-make these tortillas and place them in the fridge in a zip lock back for several days. To reheat them, place them in the microwave covered with a wet paper towel for 30 seconds.


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