Carne Asada Burritos

Courtesy of Cuisine at Home:

We have made this now several times and it is so GOOD !!!

One Flank steak (I pound the steak and then use our tenderizer on it)

Marinate for steak:

1/2c chopped fresh cilantro
1/2c oil
1/2c lime juice
2 tbsp minced chipotle chile and adobo sauce (we used just adobe seasoning)
2 tbsp minced garlic
2 tbsp white vinegar
1 1/2 tps kosher salt (we use sea salt)
1 tsp ground cumin and black pepper (we just use pepper)

Combine 1/2 cup cilantro, 1/2 cup oil, lime juice, chipotle, adobe sauce, garlic, vinegar, salt, cumin and blak pepper in a large bowl. ADD steak to marinate; toss to coat. Cover bowl with plastic wrap; chill 4 to 12 hours, flipping steak occasionally.

Heat:

2tbsp canola oil
2 red bell peppers sliced (we like to use the variety bag of colored peppers)
1 onion sliced

Heat oil in a large cast iron skillet over high until it shimmers. Remove steak (reserving 1/4 cup marinade) and season with salt and black pepper; cook 5-7 minutes per side for medium-rare. Transfer steak to a cutting board; tent with foil and let rest 10 minutes. Slice steak against the grain.

Saute:

Saute bell peppers and onion in drippings in skillet with reserved marinade over medium-high heat until crisp-tender, 3-5 minutes

Warm:

6 burrito sized flour tortillas
2 c chopped lettuce
1-2 avocados sliced
6 tbsp purchased pico de gallo
2 tbsp chopped fresh cilantro

warm tortillas in a large nonstick skillet over heat

Divide steak, bell pepper-onion mixture, lettuce, avocado, pico de gallo and 2 tbsp cilantro among tortillas. Fold sides of tortilla into center, then roll edge closest to you over the filling; continue rolling and tucking in filling until enclosed.

Now we dont use the lettuce or romaine in the burrito. We use pico de gallo, avocado made into guacamole, peppers and meat. Also add your favorite mex type sauce.

Soy-marinated Chinese Pork Tenderloin

Courtesy of cuisine at home:

1 pork tenderloin
Whisk:
1/2 c low sodium soy sauce or normal
1/4 c packed dark brown sugar
1/4 c purchased BBQ sauce
2 tbsp sesame oil
2 tbsp fresh ginger or minced in a jar
2 tbsp dry sherry or mirin
1 tbsp chili garlic sauce (i couldnt find this so just mixed garlic in with the chili sauce)

Whisk ingredients together and add  tenderloin into a large resealable plastic bag. I put in fridge over night and then grill on the BBQ the next night. Grill until inside temp is 150' then tent on a cutting board with foil for about 5 minutes Then slice and serve. YUM !!!

A great idea for spring roll wrappers.

In a previous post I gave you a recipe or idea on won tons I believe. Well here is an idea for using the spring roll wrappers. Most of this idea we picked up from the Macedo's kitchen of awesome cooking when we had beef tongue tacos last week.

First for our meat ingredient we used the recipe for the meat for the won tons:

8 ounces or small package of ground meat...can use sausage type too....for this we used one package of ground pork and a small package of wild pork ground sausage
one or two bunches of cilantro
grated orange peel
dashes of red pepper flakes
ginger....already minced in a jar or fresh and then grated..I use a generous amount
garlic...shopped finely from a jar or fresh....I use a generous amount
Dashes of some salt

Now I process this all in a processor. It grinds up the meat and cilantro very finely.
Cook the meat mixture.
Drain and let cool in a strainer of some type.

One can of black beans. I used the largest can Safeway had.
Frozen corn
one small can of diced jalapenos
one small can of diced green chilie peppers
Drain beans, jalapenos and chilies in strainer before mixing together.

Once the meat is cooled mix everything above with the meat mixture.

Lay out your spring roll wrapper on a plate and place a large portion of the mixture in the middle and roll up. To seal the wrapper lightly wet the edge with water and then place on a greased flat large cookie sheet.

I actually covered my cookie sheet with foil them sprayed the foil with Pam.

After you wrap up all the wrappers you have and place them on the cooking sheet I lightly brushed olive oil on the top and bottom of the wrappers.

Place in oven on 350'
Cook till lightly brown on the the top and then flip each wrapper and put back into over.
I did this twice or so until the wrappers get a nice golden brown almost like when you would fry them. But this avoids the bad for you part by cooking in the oven and they are fabulous.

Now the man likes his with soy sauce and I like mine with Herdez green cause thats what the Macedo's served with the ones we had at their place. And they are just as good the next day as left overs too !!