Grilled Chicken Tacos from Dos Toros

My daughter likes the burritos at Dos Toros in New York City.  This grilled chicken recipe is from there.  The marinade uses tomatoes--a good way to use up those ripe tomatoes without making pasta sauce.

Grilled Chicken Tacos from Dos Toros
Ingredients:
3 medium tomatoes, coarsely chopped
1/3 c fresh lime juice (about 3 lemons)
1 c water
1 tsp salt
2 pounds skinless, boneless chicken thighs (4-5)
1 tsp sweet paprika
12 small tortillas, corn or flour

Shredded monterey jack cheese, salsa, sliced avocado, diced tomatoes, chopped onion and cilantro for serving

Directions:
1. In a blender, puree tomatoes with the lime juice, water and salt.  Transfer the puree to a large resealable plastic bag and add the chicken thighs.  Seal the bag, pressing out the air.  Refrigerate the chicken for 5 hour or overnight.
2. Light a grill or preheat a grill pan.  Remove the chicken thighs from the marinade and pat dry.  Brush with oil and sprinkle with paprika.  Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15-20 minutes.  Cut the chicken into strips and serve with warmed tortillas, cheese, salsa, avocado, onion, tomatoes, and cilantro.  Makes 12 tacos.

Chili Colorado

Yet another recipe from Bon Appetit.  It is simple but full of flavor.  Serve it with fresh tortillas, the corn salsa, and avocado slices. It's called chili but I serve it more like a taco and dipped it into the sauce as I ate it.

Chili Colorado

Ingredients:

5 ancho chilis, stem and seeds removed

2 pasillas chilis, stem and seeds removed

2 guajillos chilis, stem and seeds removed

3 cups chicken stock plus 5 cups chicken stock

2 lbs boneless pork shoulder or butt

salt

pepper

2 bay leaves

6 garlic cloves

1 tbs cumin

2 tsp chopped fresh sage

2 tsp chopped fresh oregano

tortillas, salsa, avocado

Directions:

1.  Bring 3 cups chicken stock to a boil.

2.  Add peppers.  Turn off heat.  Cover with saran wrap and steam for at least 30 minutes.

3.  Puree the chilis and liquid together.

4.  Cut the boneless pork shoulder into 1/2 inch cubes.  Season with salt and pepper.

5.  Heat some oil in heavy pot until hot.  Add pork and brown the meat.

6.  Add garlic, bay leaves, cumin, sage and oregano.  Stir until fragrant.

7.  Add 5 cups chicken stock.

8.  Simmer for about an hour.

9.  Add chili puree and simmer about 45 minutes until sauce thickens.

Serve with tortillas, salsa of your choice, and avocados slices.  

Skirt Steak Fajitas with Grilled Cabbage and Scallions

Skirt Steak with Grilled Cabbage and Scallions

This is another recipe from Bon Appetit that I will use again.  I used red cabbage instead of green because I prefer it.  I also added more lime juice in the marinade.  The marinade is more of a rub.


INGREDIENTS
STEAK
4 cloves garlic peeled
¼ cup fresh lime juice--I used about 1/2 c
¼ cup olive oil
3 tablespoons hot smoked Spanish paprika
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon onion powder
2 pounds skirt steak, cut into 4 equal pieces

VEGETABLES AND ASSEMBLY
½ medium head green cabbage, cut into 2 wedges, core intact --I  prefer red cabbage
1 large white onion, halved with some root end attached
1 bunch scallions, trimmed
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
¼ small red onion, finely chopped
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
Warm flour tortillas (for serving)


STEAK
Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.
DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
VEGETABLES AND ASSEMBLY
Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10–12 minutes for cabbage and onion. Let vegetables cool slightly.
Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 Tbsp. oil; season with salt and pepper.
Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5–10 minutes before slicing. Serve steak with vegetables, tortillas, and Salsa.