Every Tuesday is Taco Tuesday so two tacos that should satisfy the whole crowd regardless of diets. A steak taco and a potato and mushroom taco.

 

 

 

 

 

 

Potato & Mushroom Tacos

Potato and Mushroom Tacos – Most of the time when there’s a taco party we forget about our vegan friends. This dish will make them extremely happy.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 4

Ingredients

  • 2 Yukon potatoes diced small
  • water
  • 1 onion diced
  • 12 ounces baby portobello’s sliced
  • 2 garlic cloves chopped
  • 3 cups plus 2 tablespoons canola oil
  • 2 teaspoons salt
  • 1 ½ teaspoons black pepper
  • 1 teaspoons chili powder
  • ½ teaspoon cayenne
  • 1 teaspoon dry oregano
  • 1 teaspoon dry thyme
  • 12 corn tacos toasted
  • pickled onions and jalapeno’s garnish
  • Pickled onions and jalapenos:
  • 1 cup water
  • 1 large red onion sliced thin
  • ¾ cup white vinegar
  • ¾ cup red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper ground
  • ¼ teaspoon cumin
  • ¼ teaspoon chili flakes

Instructions

  • In a pot add potatoes and cover with water bring to a boil and let boil for 2 minutes. Drain and sit on paper towels. Heat a large pan with 2-3 cups of oil and bring to a 350 degrees. In batches fry potatoes for 2-3 minutes until potatoes are brown and crisp season with salt.
  • In a large skillet over medium heat, add 2 tablespoons of oil add onions and portobello’s cook for 3 minutes. Add garlic, salt, black pepper, chili powder, cayenne, oregano and thyme, cook for 1 minute remove from heat.
  • In a nonreactive saucepan bring water to a boil, add red onions and remove from heat, after 1 minute. Add vinegars, sugar, salt, bay leaf, oregano, black pepper, cumin, chili flakes. Bring to a boil for 3 minutes. Cover and let cool, in mixture. Place in glass jar or non-reactive bowl for one day before enjoying.
  • To assemble in each taco place ¼ cup of potatoes, 2 tablespoons of mushrooms and garnish with pickled onions and jalapenos.

 

Skirt Steak Tacos

Skirt Steak Tacos – It’s not taco Tuesday unless you have something hearty you can sink your teeth in. These tacos will hit the spot and satisfy your hunger.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 4

Ingredients

  • 2 pounds skirt steak or sirloin flap
  • ¼ cup savory blackening seasoning or seasoning salt
  • 1 tablespoon coriander
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 12 corn tacos toasted
  • 1 cup Mexican bbq
  • herb salsa garnish
  • pickled onions and jalapeno’s garnish
  • Mexican bbq sauce:
  • 10 ounces red enchilada sauce
  • 2 tablespoons tomato paste
  • 2 chipotles pepper in adobo sauce
  • 2 garlic cloves
  • 5 ounces orange juice
  • Pickled onions and jalapenos:
  • 1 cup water
  • 1 large red onion sliced thin
  • ¾ cup white vinegar
  • ¾ cup red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper ground
  • ¼ teaspoon cumin
  • ¼ teaspoon chili flakes
  • Herb Salsa:
  • ½ bunch parsley
  • ½ bunch cilantro
  • 2 garlic cloves minced
  • zest of 1 lemon
  • juice of 1 lemon
  • pinch salt
  • pinch black pepper
  • ½ cup olive oil

Instructions

  • In a bowl mix savory seasoning, coriander, cumin and chili powder. Season both sides of steak evenly. Let sit at room temperature for a maximum of 1 hour. Heat a grill pan over medium-high heat and cook steak for 2 minutes each side for rare, 3 minutes each side for medium rare, 5 minutes each side for medium, 6 minutes each side for medium-well. Let steak sit for 10 minutes before slicing.
  • While steak is cooking in a pot over medium heat add enchilada sauce, tomato paste, chipotle pepper, garlic and orange juice. Stir together and bring to a boil, reduce heat and cook for 5 minutes. Pour in a blender and blitz on high for 1 minute. After steak comes off grill baste ½ cup of sauce over top. Use remaining as a dipping sauce.
  • In a nonreactive saucepan bring water to a boil, add red onions and remove from heat, after 1 minute. Add vinegars, sugar, salt, bay leaf, oregano, black pepper, cumin, chili flakes. Bring to a boil for 3 minutes. Cover and let cool, in mixture. Place in glass jar or non-reactive bowl for one day before enjoying.
  • To make herb salsa, place all ingredients except oil in a bowl, then slowly stir in oil. Adjust seasoning and taste.
  • To assemble in each taco place 2 slices of steak, 1 tablespoon herb salsa and garnish with pickled onions and jalapenos.