Steak Chicken And Vegetable Tacos
From goodeat 14 years agoIngredients
- steak shopping list
- 2 ounces pressed tamarind from a pound block, cut into 3/4-inch pieces shopping list
- . 3/4 cup hot water shopping list
- 4 unpeeled garlic cloves shopping list
- 3 scallions, chopped shopping list
- 1 1/2 teaspoons thyme leaves shopping list
- 1 tablespoon pure ancho chile powder shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 3/4 cup Coca-Cola shopping list
- salt and freshly ground pepper shopping list
- 1 1/2 pounds skirt steak, cut into 4-inch lengths shopping list
- vegetables AND chicken shopping list
- 1/2 cup extra-virgin olive oil shopping list
- 2 garlic cloves, minced shopping list
- 1 serrano chile, thinly sliced shopping list
- 2 medium zucchini, thinly sliced lengthwise shopping list
- 2 chayote—peeled, halved lengthwise, pitted and thinly sliced crosswise shopping list
- 2 large carrots, thinly sliced on a sharp angle shopping list
- 1 fennel bulb—trimmed, cored and thinly sliced shopping list
- salt and freshly ground pepper shopping list
- 4 skinless, boneless chicken breast halves, butterflied shopping list
- 36 corn tortillas, warmed shopping list
- salsa verde and pico de gallo, cilantro sprigs and sour cream, for serving shopping list
How to make it
- Prepare the steak: In a microwave-safe bowl, combine the tamarind and water and microwave on high power for 2 minutes. Cover and let stand until the tamarind is softened, about 30 minutes
- .
- Meanwhile, preheat a small skillet. Add the garlic and cook over moderate heat, turning occasionally, until the cloves are blackened in spots, about 8 minutes. Peel the garlic.
- Mash the tamarind to a pulp. Strain the puree through a fine sieve into a blender. Discard the seeds and fibers. Add the roasted garlic and the scallions, thyme, chile powder and olive oil to the blender and puree until smooth. With the machine on, add the Coca-Cola in a thin stream until blended. Season generously with salt and pepper. Transfer the mixture to a shallow baking dish. Add the steak and turn to coat. Cover and refrigerate overnight.
- Prepare the vegetables and chicken: Preheat a grill pan. In a large bowl, combine the oil, garlic and serrano chile. Add the sliced vegetables and a generous pinch each of salt and pepper and toss to coat. Grill the vegetables over high heat, turning occasionally, until tender and lightly charred, about 8 minutes. Transfer the vegetables to a cutting board and coarsely chop them.
- Brush the chicken with some of the remaining oil from the vegetable bowl and season with salt and pepper. Grill the chicken over high heat, turning once until cooked through and lightly charred, about 8 minutes. Let rest for 10 minutes, then cut into thin strips.
- Scrape most of the marinade off the steaks. Grill the steaks over high heat, turning occasionally, until charred in spots, about 10 minutes for medium-rare. Transfer the steaks to a cutting board and let rest for 10 minutes, then thinly slice across the grain.
- Mound the steak, chicken and vegetables in 3 bowls and serve with the tortillas, Salsa Verde, Pico de Gallo, cilantro and sour cream.
People Who Like This Dish 4
- hungrybear Miner, MO
- momo_55grandma Mountianview, AR
- hot_it_up Columbiana, AL
- choclytcandy Dallas, Dallas
- binky67 Ellicott City, MD
- grk Houston, TX
- goodeat Benton, MO
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 5 people-
I like this because I am familiar with the Tamarind fruit, because it is one of the main ingredients in Jamaican Pickapeppa sauce. \0
Jeffhot_it_up in Columbiana loved it -
different tasty high5 thanks
momo_55grandma in Mountianview loved it -
Wow
hungrybear in Miner loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments