Steak Tacos with Chipotle-Lime Dressing

Steak Ingredients

• 3 pounds flank steak

• 1/3 cup white vinegar

• 1/2 cup soy sauce

• 4 cloves garlic, minced

• 2 limes, juiced

• 1/2 cup olive oil

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon ground white pepper

• 1 teaspoon garlic powder

• 1 teaspoon chili powder

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 teaspoon paprika

Dressing Ingredients

• 1 (8 ounce) container light sour cream

• 1/2 cup adobo sauce from chipotle peppers

• 2 tablespoons fresh lime juice

• 2 teaspoons lime zest

• 1/4 teaspoon cumin

• 1/4 teaspoon chili powder

• 1/2 teaspoon seafood seasoning, such as Old Bay™

• salt and pepper to taste

Directions

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, olive oil, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover and marinate for 1 to 8 hours.

Sous Vide Method (my preference - do not need to marinate):

Preheat sous vide water to desired temperature. I do at 130 and then finish on grill to bring to 135 for medium rare.

Lay flank steak flat in a sealable or ziplock bag. Pour marinade over and seal. If not using sealable bag, slowly add to water and zip closed once steak is fully emerged and the air is released. You will no if the steak floats to the top there is still air. Cook for 2 to 4 hours.

Dressing

Combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

Serve with cojita cheese, Mexican cheese blend, sliced avocado or guacamole, salsa or coleslaw.

Cuban Mojo Marinated Pork and Cubanos (Cuban Sandwiches)

Ingredients

3/4 cup extra-virgin olive oil

1 tablespoon orange zest

3/4 cup fresh orange juice

1/2 cup fresh lime juice

1 cup cilantro, finely chopped

1/4 cup lightly packed mint leaves, finely chopped

8 garlic cloves, minced

2 teaspoons dried oregano

2 teaspoons ground cumin

Kosher salt and pepper

3 and 1/2 pounds boneless pork shoulder, in one piece

Directions

In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.

Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.

Preheat oven to 425 degrees F. Place a wire rack over a rimmed baking sheet. You may want to line the baking sheet so the drippings don’t set off the fire alarm.

Place the pork on the rack and discard the marinade. Salt and pepper the pork well.

Roast the pork for 30 minutes. It should be lightly browned.

Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.

Cuban Sandwiches (Cubanos)

Ingredients per sandwich

• rhinly sliced boiled ham, to taste

• Softened or melted butter, for brushing

• 1 six-inch soft baguettes or hero roll, split lengthwise

• Yellow mustard, for brushing

• thinly sliced Cuban Mojo-Marinated Pork, to taste

• thinly sliced Swiss cheese, to taste

• sour dill pickles, thinly sliced

Instructions

Heat a skillet over medium best if you have a grill pan with a press but not necessary.

Layer pork, ham, Swiss, and sliced pickles and mustard. Close sandwich and brush the top and bottom of the sandwich with butter.

Grill the sandwiches using another heavy skillet to press down the sandwich. Add cans or something else heavy if it's not being pressed well. Can also use a George Foreman or a panini press. Cook for about 3 minutes, then flip the sandwich, squish it again, and cook for another 2-3 minutes or so. Keep an eye on it. You want to outside to be crisp and golden and the cheese melted.

Slice in half and eat immediately.

Worth all the Effort Chili

Chili Powder Ingredients

• 3 medium dried chili pods, stems and seeds removed, spread flat (or don’t make your own skip step 1 and use 3 tablespoons chipotle chili powder)

• ½ teaspoon cumin seeds

• ½ teaspoon dried Mexican oregano

• ¼ teaspoon garlic powder

Chili ingredients

• 2 tablespoons cumin seeds

• 8 ounces bacon

• 3 pounds boneless beef chuck, cut into 1/4-inch cubes

• 2 medium white onions, chopped

• 2 teaspoons paprika

• 1 teaspoon dried Mexican oregano

• 1 teaspoon ground black pepper

• ½ teaspoon dried thyme leaves

• ½ teaspoon salt

• 4 large garlic cloves, minced

• 1 ¾ cups beef broth

• 1 28-ounce can puréed tomatoes

• 2 poblano chiles, stems and seeds removed

Directions

For the Chile Powder

• Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool. Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl.

Grind the cumin seeds into a powder and add to the chili powder bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.

For the Chile

• In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.

• Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.

• Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.

• Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.

• Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, poblanos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.

• Remove the poblanos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

• Serve with shredded cheddar, sour cream, and slice of sourdough bread