Saturday, July 17, 2010

carne asada and roasted corn taco with raspberry sour cream

flank or skirt steak
frozen or fresh corn ( not canned)
1 yellow onion
2 cloves garlic
sour cream
raspberry jam
hot sauce ( I prefer Franks red hot)
cheese of some kind queso fresco works great
1T salt
1t pepper
1/2T cumin
1T chili powder
1/2 T garlic powder
1t paprika

mix your spices together and rub it into your meat. Bare in mind I am guessing on the amounts so you may need to adjust as you see fit. Grill it on high heat for 3-4 minutes per side, it is a thin cut and it will continue to cook as you leave it to rest. Tent it with tin foil and let it rest ten to fifteen minutes.

slice you onions thin season with S&P and saute over medium heat in olive oil. half way though the cooking process add in your minced garlic, a couple shots of hot sauce and worcestershire, continue to cook till you reach the amount of caramelization you want.

saute corn in a non stick pan with no oil don't forget to season with S&P.
cook till you start to get a little color on it and it smells a little nutty.

mix sour cream with a spoonful or 2 of raspberry jam. just try it! you'll like it.
slice steak fairly thin across the grain, assemble, and enjoy!
an alternative is to take your corn, onions, and meat combine them with some red enchilada sauce. Roll into flour tortillas in a baking dish top with more enchilada sauce top with cheese and bake at 350 till the cheese melts.
still top with your raspberry sour cream and it won't be your every day mexican.

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