Living the Good Life,
Eating Good Too
This post goes out to a good friend we all know as Bonnie and to her readers over on Sweet Life where you will always find a cool outlook, Texan style.
My tacos are great served with a side of frijoles refritos or my Frijoles Charros. Both of the meats are flavorful, not as spicy as it sounds and grilling quickly over a hot fire leaves the meat extra saucy. To top these off, I roasted up some rajas of sweet red bell peppers and onions and made a salsa with some left-over ears of corn and chiles. Enjoy!Livin’ the Sweet Life Chicken Tacos
2 pounds boneless skinless chicken breasts
1/2 cup red wine vinegar
1/4 cup olive oil
1 jalapeno, seeded and minced
2 teaspoons Dijon mustard
3 garlic pods, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne
1/2 teaspoon red pepper flakes
2 tablespoons native honey, optional
Combine everything in a sealable plastic bag, add the chicken pieces and marinate for 1 to 2 hours.
Grilling: Remove chicken from the bag and discard the marinade. Grill the chicken over medium-high direct heat until brown on each side. Remove to a platter and cover with foil.
Assembly: Slice chicken into 1/4-inch thick slices. Fold taco and stuff with slice chicken, add Roasted Chiles and Corn Salsa, and a light squeeze of lime.
Grilled Chipotle Steak Tacos
1 pound thin sliced breakfast steak (from bottom sirloin) or skirt steak
8 roasted garlic pods, peeled & mashed
2 tablespoons red wine vinegar
2 tablespoons Worcestershire
1 tablespoon red chile powder
1/2 teaspoon smoked cumin
2 teaspoons onion powder
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 tablespoon chopped fresh cilantro
1/4 cup vegetable oil
1 1/2 teaspoons chopped chipotle with adobe sauce
2 tablespoons Heinz chili sauce (or ketchup will do)
Make a rub with remaining ingredients and spread over the steak covering both sides. Cover and refrigerate overnight or at least 6 hours.
Grilling: medium-high direct heat, turning once, cooking no more that 6 minutes total
Assembly: Slice meat against grain into 1/4-inch strips or into a fine dice.
Serve with corn tortillas and your choice of red salsa, shredded lettuce, cabbage, radishes, chopped tomatoes, limejuice, sliced avocados or cheese.
Roasted Chiles and Corn Salsa
5 or 6 ears fresh sweet corn
6 to 8 roma tomatoes
10 to 12 Anaheim, Chile Verde, California Red or New Mexico chiles
1/2 red onion, chopped
1/4 cup apple cider vinegar
1 teaspoon granulated sugar
1 teaspoon fresh minced oregano (or 1/2 teaspoon dried)
1/4 teaspoon sea salt
Note: Add a chopped mango or grilled peaches to sweeten this up if desired.