Chef Tom Fraker
“Oaxaca Style” Cecina Hard Tacos
“Oaxaca Style” Cecina Hard Tacos
Rated 5.0 stars by 1 users
Category
Entree
Servings
6 tacos
Prep Time
10 minutes
Cook Time
24 hours 10 minutes
Author:
Chef Tom Fraker
Ingredients
-
1-pound Boneless Ribeye Steak - sliced as thin as possible
-
3 Melissa’s Dried Oaxaca Peppers - stemmed & seeded
-
3 Melissa’s “Don Enrique” Dried De Arbol Peppers - stemmed & seeded
-
2 Melissa’s “Don Enrique” Dried Guajillo Peppers - stemmed & seeded
-
1/2 cup Apple Cider Vinegar
-
1/2 cup Lager Beer
-
1/2-inch piece Melissa’s Canela
-
1 pinch Ground Clove
-
2 teaspoons Kosher Salt
-
2 teaspoons Freshly Ground Pepper
-
6 Corn Tortillas - fried into taco shell shape
-
Melissa’s Perfect Sweet Onion
-
Melissa’s Fresh Cilantro - chopped
-
Roma Tomatoes - diced small
-
Crumbled Cotija Cheese
-
Avocado Crema - recipe follows
-
2 Ripe Avocados - pitted & peeled
-
1/2 cup Sour Cream
-
2 Limes - juiced
-
1 clove Melissa’s Peeled Garlic
-
1 tablespoon Extra Virgin Olive Oil
-
1/4 bunch Melissa’s Fresh Cilantro
-
1/8 teaspoon Kosher Salt
-
1 cup Whole Milk
-
1/4 cup Heavy Cream
Avocado Crema
Directions
Place the beef between 2 pieces of plastic wrap. Pound the beef until very thin, but not see through.
Place a large pot over a high flame on the stove. Place all of the peppers into the pot and dry roast them for 1 minute, stirring often. Place the peppers into a blender, add the vinegar and beer and process until smooth.
In a resealable bag, add the blended pepper mixture, canela, clove, salt and pepper. Mix well and add the sliced beef. Marinate the beef in the refrigerator for 24 hours.
Prepare a hot grill or grill pan.
Spray the grill with non-stick cooking oil. Grill the beef until cooked through and slightly dry. Remove from the grill and chop very small.
Place some of the meat in a taco shell and top with the onion, tomato, cilantro, cotija and some of the avocado crema. Repeat for the remaining taco shells.
Avocado Crema
Combine all of the crema ingredients in a blender until smooth.
Filed in:
Canela,
Cilantro,
Cinnamon Sticks,
Entree,
Hass Avocados,
Melissa’s Dried Oaxaca Peppers,
Melissa’s “Don Enrique” Dried De Arbil Peppers,
Melissa’s “Don Enrique” Dried Guajillo Peppers,
Organic Limes,
Organic Roma Tomatoes,
Peeled Garlic,
Perfect Sweet Onion,
Tacos,
“Oaxaca Style” Cecina Hard Tacos
Leave a comment