Our spring weather has been very "Utah" lately. On Sunday it was snowing! So we decided to bring a little warmth and sunshine to our kitchen and made this Cuban/Mexician dish. We whipped up these tacos that we saw on the Rachael Ray Show. The picture doesn't do it justice! They were soooooo good!
Ingredients:1 2-pound flank steak, cut into 4 pieces
2 medium onions (1 peeled and quartered & 1 finely chopped, divided)
2 bay leaves
1 medium red onion, thinly sliced
4 cloves garlic, finely chopped, divided
1 jalapeño pepper, seeded and finely chopped
1 fresno chile, seeded and finely chopped
Salt and ground black pepper
3 tablespoons EVOO – Extra Virgin Olive Oil, divided
1/2 pound cured chrorizo, removed from casing and finely chopped
6 tomatillos, husks removed, roughly chopped
1 teaspoon ground cumin
1 tablespoon honey
1 avocado, pitted
1/4 cup fresh cilantro
2 limes
Soft flour tortillas, for serving
Preparation:
Place flank steak into a medium pot with the quartered onion and bay leaves. Cover with cold water and place over medium-high heat. Bring up to a bubble, then reduce heat to medium-low and simmer meat until very tender, 20 minutes. Remove meat from pot and discard water and veggies. (We did that part in the crock pot and cooked it for a few hours.) Shred the steak with a fork and transfer to a medium-size mixing bowl. Add red onion, 2 cloves garlic and peppers to the bowl and combine. Season with salt and pepper and reserve.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chrorizo to the pan and cook until golden brown, 5-6 minutes. Add the shredded meat and veggie mixture to the pan, spreading it out to cover the entire bottom, and cook until crispy on the bottom. Flip the mixture over and cook on the other side until crispy, about 5 minutes per side. Add juice from 1 lime.
While the meat is cooking, place a medium pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the remaining chopped onion, garlic, tomatillos, and cumin to the pan, and cook until the veggies are tender and the tomatillos have begun to release their liquids, about 8 minutes. Transfer the mixture to a food processor (we used a blender), add in the honey, avocado and cilantro juice from 1 lime, and pulse to puree.
It says it serves 4, but we served our family of 6 with some leftovers for Aaron's lunch the next day :-) Yum!
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