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How To make Mexican Flank Steak with Mock Tamales
1 1/2 lb Beef flank steak
1/3 c Fresh lemon juice
1/3 c Extra virgin olive oil
6 tb Minced jalapeno peppers
1 tb Minced fresh cilantro
1 ts Salt
1 ts Fresh ground black pepper
1 Linda's Salsa Sauce
1 Mock tamales
Fresh lemon slices Jalapeno peppers Cilantro sprigs
LINDA'S SALSA SAUCE:
2 Tomatoes, peeled
3 lg Cloves garlic, peeled
2 Plum tomatoes finely
Chopped 3 Plum tomatoes, coarsely
Chopped 3 Jalapeno peppers, thin
Sliced 1/4 c Coarsely chopped fresh
Cilantro 1 tb Fresh lemon juice
1 ts Freshly ground black pepper
MOCK TAMALES:
1 c ( 4 oz.) grated sharp
Cheddar cheese 1 c Muenster cheese
2 tb Minced green onion with
Tops 6 7" flour tortillas
6 8 by 12" pieces of foil
Place beef flank steak in utility dish.Combine lemon juice,olive oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda's Salsa Sauce and Mock tamales.Remove steak from marinade and place on grid over medium coals;reserve marinade.Place mock tamales around edge of grill.Grill steak 12 to 15 minutes to desired doneness, turning once and basting,occasionally,with marinade. Turn tamales halfway through cooking time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda's Salsa Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and cilantro sprigs.Carve steak across the grain into thin slices.Serve with remaining Salsa Sauce.Serves 6. Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3 large cloves garlic,peeled,in food processor or blender until pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground black pepper. Refrigerate,covered,1 hour or overnight to blend flavors.Makes 2 cups. Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture evenly and put in center of each of 6 - 7" flour tortillas.Fold bottom side of tortilla over filling.Fold two sides over filling;then fold top side over filling,envelope fashion.Wrap each tortilla in 8 by 12" piece of foil,twisting each end.Makes 6.
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MEXICAN FOOD COMPILATIONS DINNER RECIPES | Satisfying and tasty food| Over 3 hours of COOKING!!!
Welcome to the ultimate Mexican food cooking marathon! Get ready to embark on an 11-hour culinary journey as we explore the rich and diverse flavors of homemade Mexican dishes! From savory tacos to, side dishes we've got you covered. So grab your apron or a snack and join us for a day of cooking, learning, and indulging in the deliciousness of Mexican cuisine. Let's get cooking! Love Steph and Cloud
cooking food compilations
Teach Me Something: Marissa Gencarelli
So much of what we make at Milk Bar is based on the flavors of my childhood - the Sugar Babies warm from my mom's purse, that dreamy vanilla, rainbow birthday cake - these are the moments that shaped me. Making a day job out of chasing down nostalgic recipes is something Marissa Gencarelli gets - she built a whole business on the tortilla recipe of her youth and this week she teaches me her hometown taco recipe.
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Tacos de Carne Asada Sonora
Serves 8 – 10 tacos
In Sonora, we have the best of both worlds with abundant seafood from the gulf of California and a deep cattle ranching tradition. Seafood is mostly eaten in the morning and lunch, while steak is reserved for night meals with the exception of machaca and tacos de cabeza that are served in the morning only. There are several ways to grill the steak, but we do have some cardinal rules:
Never ever marinate the steak. Salt and pepper – nothing else.
Quality matters, but most taqueros do not stick to just 1 cut of meat. You could be going to a taquero using cabreria (ribeye, filet, etc) or another using sirloin, ribeye combos.
Flour tortillas made Sonoran style (the fat to flour ratio is different than what you find in most grocery stores). Corn is available if you ask and we do use corn for special taco called Lorenza. Thus for the most part tacos are done with flour tortillas.
Grilling – it is typically done over mesquite wood, though there are variations. One of my favorite spots is made over a flat top that is greased with tallow. They call this method “tacos cebosos” aka fatty tacos. Heart attack for sure, but incredibly delicious.
Toppings are simple: red salsa, taquero green and fine cabbage. On the side you always have grilled and caramelized onions.
Aperitivo. Every taco stand will have without a doubt a bowl with cucumbers, radishes and limes. These are free and you just “snack on them” while you wait for your tacos.
Ingredients
1 lb of a combination of steaks (Delmonico, Ribeye, Skirt)
Sea salt and freshly ground pepper
Salsa Roja
1 lb of red tomatoes
1 garlic clove
3 chiltepines or chile piquin
1 tsp white vinegar
Pinch of oregano
Salsa Taco Stand
12 oz tomatillos about 8 (husked and cleaned)
5 serrano peppers
5 jalapenos
¼ white onion
1 garlic clove
1 tbsp white vinegar
½ cup of avocado oil or grapeseed
Salt to tast
Toppings
Finely chopped white cabbage
Green onions for grilling
Sides
Cucumbers
Radishes
Limes
Flour tortillas
Preparation
Red Salsa:
Bring a pot of water to a boil. Drop the tomatoes and remove after 1 minute. Let them cool and peel. Cut in 4 sections and remove seeds. Place in a blender with garlic, vinegar and chiltepines. Blend until completely smooth and transfer to saucepan. Simmer for 10 minutes and add pinch of oregano. Salt to taste.
Taco Stand:
Cut the tops of serranos and jalapenos and discard. Place the chiles along with tomatillos, onion and garlic in a pot with enough water to barely cover and bring to a boil, lower heat and cook until the tomatillo color becomes almost a khaki green about 15 minutes. Strain the extra water, place in the blender and pulse a couple times. Add the oil and vinegar. Blend until completely emulsified and smooth. Salt to taste and blend again.
30 minutes before, bring your steak to room temperature and salt and pepper generously 10 minutes before grilling.
Heat up the grill, if using wood follow your normal process until its ready. If using gas or a stove top you want your grill as hot as you can about 600. Grill for about 5 min per side depending on the cut and thickness. While I love my steak to the rare side, this is not the time to eat it like that… you want it medium to medium well. Remove and let it rest for 10 minutes, if you can’t wait, let it rest for at least 5 minutes.
Now we are ready to chop! You want to have bite pieces with steak…not tiny (if you ever get very tiny pieces at a taco place be very skeptical) though not so big its too hard to eat.
Heat up the flour tortillas and assemble the tacos in the following order: meat, cabbage, 1 tbsp red salsa and tsp drizzle of taco stand. Enjoy with limes and grilled onions on the side.
Provecho!
Mexican Flank Steak Pinwheels - Recipe Testing -- Griddle Seared then Braised on the Grill!
These Mexican style pinwheels with flank steak combine the Weber griddle and the Weber charcoal kettle grill for one epic flavor-packed dinner! Watch as I take you through my thinking and creative process for coming up with a new recipe that I’ve never done before…
The idea was to do a Mexican pinwheel steak stuffed with chorizo, Mexican cheese, and sautéed peppers and onions. Then, sear the pinwheels on the griddle to get that nice crust. And finally, add the seared pinwheels to an aluminum steam pan with tomatoes, onions, jalapeño, beef consommé, and enchilada sauce to create a braising liquid. Put the pan on the grill or smoker at about 300 degrees F, and braise the Mexican flank steak pinwheels until cooked through and tender - it took me about 4 hours.
When your Mexican pinwheels are done, take the meat rolls out of the pan and add all of the pan drippings, vegetables, and braising liquid from the pan to a blender. Blend it all up to make an easy sauce to pour over the steak pinwheels, and serve with some Mexican rice.
Hope you guys enjoy this creative dinner recipe!
@GrillwithWeber #griddlecooking #griddle #pinwheel #steak
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Heath Riles Rubs --- Save 10% when using these links
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Cavender’s Greek Seasoning
Cavender's All Purpose Greek Seasoning —
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FLAT TOP GRILL MUST HAVES:
Traeger Wood bent handle --
Meat Press Stainless Steel ---
Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also) ---
Squirt Bottles ---
Melting Dome and Resting Rack ---
Bench Scraper ---
My Favorite Flat Top Grill Spatulas --- (If not available, check the New Star store on Amazon for the black version)
My Instant Read Thermometer --- (For reading internal temp of meat)
The Flat Top Grill Cover I Use --- (Fits my Camp Chef)
Earlywood Wood Spatula --- (Good for Pit Boss Ultimate Griddle)
Silicone Fish Turner 600 deg --- (Good for Pit Boss Ultimate Griddle)
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10 Foods Andrew Zimmern Just Couldn't Eat
Do you know what are the top 10 foods Andrew Zimmern just couldn't eat? He has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food
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Andrew Zimmern has eaten some of the most strange and bizarre foods around. Today we’re looking at ten foods Andrew Zimmern just couldn’t eat. Hs is the creator, executive producer and host of the Bizarre Foods franchise. If you enjoyed this video. Comment: #dubbedwithaloud #andrewzimmern #bizarrefoods
TIMESTAMPS:
0:00 Foods Andrew Zimmern Just Couldn't Eat
0:13 Giant Sea Squirts
1:14 Bamboo Rat
1:58 Hamburgers in China
3:08 Hakari
4:25 Dog Meat
5:44 Fermented Chicken Intestines
6:34 Hongeo
8:07 Aged Stinky Tofu
9:52 Durian
11:23 Surstromming
This video has been dubbed using an artificial voice via to increase accessibility. You can change the audio track language in the Settings menu.
???? 10 Secrets about Andrew Zimmern's Bizarre Foods
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Lainey Wilson before the rain hit, cookin with grease
Lainey Wilson at the Carolina Country Music Fest, right before we got evacuated for storms