Monday, January 23, 2012

Chipotle Beef Tacos With Caramelized Onions (Tacos De Carne Asada Ench

Tonight we are trying another variation on tacos.  It was a little plain for my taste.  The recipe did not specify anything but hot sauce or salsa, but I would have liked cilantro at least.  We ended up putting the beans I made with it in the taco.  It was good.  I thought the meat would be too spicy, but it wasn't.  The onions were nice.  I used half a large red onion I had in the fridge and the rest white onions. I can't say I was wowed though.

Chipotle Beef Tacos With Caramelized Onions (Tacos De Carne Asada Enchiladas)

1    (7-ounce) can chipotle chiles in adobo sauce
1 lb skirt or flank steak (skirt steak should be trimmed of fat and white -silver skin)
3 T  vegetable oil
2    medium white onions,sliced 1/4 inch thick
1 t  kosher salt,plus more as needed
12    (6-inch) warm corn tortillas
Salsa or hot sauce,for serving
[Note: This recipe was featured as part of our No-Fail Mexican
Favorites for Cinco de Mayo. What to buy: For the greatest tenderness,
make sure to    choose thicker outer skirt steak and cook it medium.
(The thin inner skirt that most taquerías and street vendors use is
best cooked well-done and    chopped into small pieces.) Flank steak is
most tender when cooked medium rare and thinly sliced. Even without the
chipotle, this dish of warm    corn tortillas wrapped around slices of
seared beef and caramelized onions is Mexico   ]
Heat the oven on its lowest setting and arrange a rack in the middle.
Place the chipotles and adobo sauce in a food processor fitted with a
blade attachment or a blender and process until smooth. Using a brush,
lightly coat the steak with the chipotle pure (go a little heavier on
the flank than the skirt steak; youll have chipotle marinade left over-
cover and refrigerate for up to several weeks). Cut the steak crosswise
into 6-inch pieces.
Heat 2 tablespoons of the oil in a large frying pan over medium-high
heat until shimmering. Add the onions and cook, stirring frequently,
until golden but still crunchy, about 4 to 5 minutes. Transfer to a
large heatproof bowl or dish, leaving as much oil as possible in the
skillet, and place in the oven to keep warm.
Return the frying pan to medium-high heat (or medium heat for flank
steak), add the remaining 1 tablespoon oil, and heat until shimmering.
Add the steak and brown on both sides, cooking until it reaches your
desired doneness (about 3 minutes per side for medium skirt steak,
about 5 minutes per side for medium rare for a 1-1/2-inch-thick flank
steak). Transfer the steak to a wire rack set over a plate to rest,
about 5 to 10 minutes.
Slice the skirt steak into roughly 3-inch lengths, then cut each piece
against the grain into 1/4-inch strips. For flank steak, cut it
straight down against the grain into 1/4-inch slices; on the thick end,
you may want to cut the slices lengthwise in half into thinner strips.
Place the meat in the bowl with the onions, add the measured salt, and
toss to combine. Taste and season with more salt as needed. Serve with
the warm tortillas and salsa or hot sauce.
Steak Taco Riffs from Rick Bayless: Ill bet youre already thinking
about firing up the grill for cooking the beef and onion, which will,
of course, make this fabulous dish Elysian. Red onions cook up sweeter
than the white ones, which many people preferbut not me. Boneless,
skinless chicken breasts make tasty chipotle-and-caramelized-onion
tacos; and dont overlook catfish.

No comments:

Post a Comment