Tag Archives: Tacos

Chile de Arbol Ahi Tuna Tacos

Are you in the habit of freezing foods that you made too much of? I never used to be that person. I always had good intentions to freeze leftovers, then I would end up throwing them out when they were too old and growing  a foreign sumptin, sumptin on top, lol! Well, I have been reformed for a few years now and I have to say it works out great for us. I found what works for me and I cannot remember the last time I had to throw leftover food out. Of course, unless it’s some food item that cannot be frozen, then we have to eat it until gone, ha, ha, ha! The star freezer recipe of this delicious tuna taco is the oil and vinegar based chile de arbol salsa I prepared quite a while back.  In Spanish it is called  Salsa de Aceite Estilo Carretas. I had just about 3/4 of a cup left and I packed it in 1/4 cup storage containers. It freezes well and it is perfect for a kicked up marinade or added spice for many foods. I do incorporate dried chile peppers in many of my recipes, but there are times when I have so many, that I will prepare this salsa to preserve them even longer. If you have never tried ahi tuna steaks for fear of them being fishy tasting or hard to cook, I would urge you to pick some up soon! Just 3 minutes per side and you have the most perfect medium/rare, tender, melt in mouth fish you will ever have.  Fish tacos never tasted so good!

Chile de Arbol Ahi Tuna Tacos

Chile de Arbol Ahi Tuna Tacos

Ingredients
2 ahi tuna steaks(about 1 one pound total)
salt and fresh cracked pepper to taste
1/4 to 1/3 cup chile de arbol oil and vinegar based salsa(see link below)
Grapeseed or olive oil
1 tablespoon unsalted butter
1 lime
*1/4 to 1/3 cup white wine, beer or chicken broth

For Garnish
Pico de gallo
Avocado slices

Chile de Arbol Ahi Tuna Tacos

Tips~ This oil and vinegar based salsa can be used as a basting sauce for grilled chicken, pork or steak.  Heat level on salsa is between 6 and 8.

Chile de Arbol Tuna Steak Tacos

Directions

1. Season the tuna lightly with salt and pepper on both sides. Generously brush  with the chile de arbol salsa on both sides. Cover and marinate for 1 hour.

2. Remove tuna from refrigerator 20 to 25 minutes before you cook it. Preheat 2 tablespoons of grapeseed or olive oil  in a skillet to medium heat for a few minutes. When pan is very hot, sear tuna for 3 minutes per side. Remove from pan onto plate. and tent with foil paper.

3. To that same skillet, add 1 tablespoon unsalted butter, juice of 1 lime, 1/4 cup white wine, beer or chicken broth. Taste for  salt and pepper and cook at a low simmer for 5 minutes. Slice thin or into small chunks.  Pour sauce from pan over tuna. Serve with warm tortillas, pico de gallo and avocado slices. Yields 2 dinner servings or 4 starter servings.

Salsa de Aceite Estilo Las Carretas- Oil and Vinegar Based Chile de Arbol Salsa. Click onto picture to see full recipe.

Oil and Vinegar Based Chile de Arbol Salsa

Tips~ When preparing this salsa, I would suggest tearing or cutting them into smaller pieces before you cook them in the oil.

 

Chile de Arbol Ahi Tuna Steak Tacos

Tips~ Take the extra sauce and cover warm corn tortillas with it before adding tuna. 

Chile de Arbol Tuna Steak Tacos

Tips~ Click  and type Corn Tortillas into the search bar for homemade tortilla recipe. 

Grilled Chicken Tacos~ Bring on the Mojo!

Finally here is the final chicken recipe in a series of three. One pack of six chicken breast, three different recipes. For the last recipe, I used that wonderful garlic mojo that I had prepared a few weeks before.  An overnight marinade and the next day, some of the most flavorful chicken tacos. The garlic mojo recipe was adapted from Chef Rick Bayless and I wished i would have prepared a batch alot sooner. Spend an afternoon  preparing some mojo, salsa, tortillas and when the mood strikes, taco night!! Not only was it great for marinating, but I also added it to some cooked pasta for extra flavor. So here’s to another tasty chicken recipe you can add to your menu plan. The next time you come across that great sale on chicken breast, don’t pass it up. Instead, plan ahead!

Garlic Mojo Grilled Chicken

 

Garlic Mojo Grilled ChickenGarlic Mojo Grilled Chicken Tacos

Ingredients
2 boneless chicken breast, lightly pounded out until even
salt and pepper to taste
1/3 to 1/2 cup garlic mojo 

 

You will Also Need
Oil for brushing grill grates
 8 Corn or flour tortillas
Chopped cilantro
Finely chopped radishes
Lime wedges
Grilled serranos, optional

Garlic Mojo

Click onto picture above for full recipe on Garlic Mojo.



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Garlic Mojo Chicken

If the boneless chicken breast are extra large, split it in half or butterfly them. This will make for more even cooking and extra portions. 

Six Chicken Breast, Three Recipes. Garlic Mojo Chicken

Here is a picture of the six chicken breast prepped for three different recipes. You can find recipes for Dry Rubbed Grilled Chicken and Stuffed Chicken Breast right on site. Just click into search bar.

Directions

1. Season  the chicken on both sides with with salt and pepper. Place in plastic storage bag or glass dish.  Add garlic mojo and marinate overnight.

2. Remove  chicken from refrigerator 30 minutes before grilling.  While the chicken comes to room temperature, prepare your outdoor grill. Heat to medium/high.

3.  Before placing chicken on grill, brush grates with oil. Place chicken on grill and cook  6 minutes per side,  closing lid while it cooks. Remove from grill and let rest for 5 to 7 minutes before slicing. Slice against the grain. Yields up to 4 servings for tacos.

Garlic Mojo Grilled Chicken

If outdoor grilling is not your thing, cook the chicken breast on a stove top grill pan or skillet coated (pre-heated at medium heat) with a little olive oil. Sear for 5 to 6 minutes per side. If extra thick finish cooking in a preheated 350 degree F oven for an additional 10 to 13 minutes.

Garlic Mojo Grilled Chicken

The Garlic Mojo was so falvorful, all I added was some fresh lime, radishes, cilantro and grilled serrano pepper. Tasty!!

Garlic Mojo Grilled Chicken

Here are the other two recipes. Just clic onto picture to see full recipes.

Stuffed Chicken Breast

Stuffed Chicken Breast

 

Dry Rub Grilled Chicken

Dry Rub Grilled Chicken

Grilled Pork Steak~ Garlic Mojo Tacos de Carnitas

Inspiration for this dish? We’re hungry! Lol! But seriously, my foodie friend Laura Lynn Lopez had been telling us about how delicious the garlic mojo recipe was. And it just happens to be a recipe developed by one of my all time favorite chefs, Rick Bayless. I have all of his books and I read the recipe, but like so many recipes in books, I don’t think about them once I close the book. I have prepared garlic mojo several times, but I made the fresh, uncooked version. Slow cooking the garlic in oil, there is nothing like it! For todays blog post, I had lots of wonderful garlic, already peeled and ready to go. I purchased it that way at my favorite market for a good price. It made things alot easier when you need almost 4 full bulbs of garlic cloves. So, I figured once I prepared the garlic mojo, marinating and grilling something was bound to happen. And to me, garlic mojo and pork are just meant to be. Garlic Mojo Marinated Pork Steaks is what I prepared. Great the first day, hot off the grill and garnished with more garlic mojo, tasty!! Second and thirda days….Garlic Mojo Tacos de Carnitas. Some of the most flavorful pork tacos I have had in a while. The bonus part og the garlic mojo recipe is that it can be used in so many recipes. Great for crostini garlic bread, dressings, marinade, seasoning, pasta, salsa’s and so much more!  

 

Garlic Mojo

Garlic Mojo

*This recipe was adapted from chef Rick Bayless, love him!

2 full cups  of garlic, cloves peeled
1 cup avocado oil
1 cup olive oil
1 teaspoon salt
6 chile de arbol, crushed
1 1/2 teaspoons mexican oregano, crushed
1/2 cup fresh lime juice

Directions

1. Preheat oven to 325 degrees F. In an 8X8 baking dish, add the garlic, oil, salt, chile de arbol and oregano. Bake in preheated oven for 45 minutes.

2. After 45 minutes, add the lime juice and bake for another 20 minutes. Remove from oven. Using a potato masher, break down the cloves of garlic garlic. Let cool at room temperature. Store in an airtight container in the refrigerator for up to 3 months.

Garlic Mojo

After grilling the pork steak, top with a little more mojo.
After grilling the pork steak, top with a little more mojo.

 

Garlic Mojo Marinated Pork Steaks

Garlic Mojo Marinated Pork Steaks

Ingredients

2 1/2 pounds pork steaks, 3 steaks
salt
pepper
3/4 cup garlic mojo

Mojo Marinated Pork Steaks

Garlic Mojo Marinated Grilled Pork Steaks

Directions

1. Season the pork with salt and pepper on both sides. Transfer to plastic storage bag or baking dish. Cover with garlic mojo. Marinate for 2 to 4 hours.

2. Remove the pork from refrigerator at least 30 minutes before cooking. Prepare grill preheat to medium/high heat, 350 to 400 degrees.

3. When ready, grill pork steaks for about 3 to 4 minutes per side or until internal temperature reads 145 degrees F. Remove from grill onto plate. Cover with foil and let sit for 5 to 7 minutes. Yields 6 serving

Garlic Mojo Marinated Grilled Pork Steaks

 

Garlic Mojo Tacos de Carnitas 

Garlic Mojo Tacos de Carnitas

Ingredients

Grilled pork steak, about 1 1/2 pounds
2 to 3 tablespoons garlic mojo
16 corn tortillas (double tortilla tacos)
1/3 cup cilantro, chopped
1/3 cup onion, diced
Your favorite hot sauce or salsa
Lime wedges

Garlic Mojo Tacos de Carnitas

Directions

1. Slice and chop the pork steak into small pieces. Preheat skillet to medium/high heat for 5 to 6  minutes. When hot, add the pork and stir fry for a few minutes. Add the garlic mojo and cook for 2 more minutes. Cover and keep warm on low. The key is to cook the pork at high heat so it begins to caramelize and brown. This will give it a more carnitas flavor without all the frying.

2. Heat tortillas on large comal or griddle and keep warm. For a more traditional street taco, I like to double up on the corn tortillas for a hearty taco. Divide the carnitas into 8 double tortilla tacos. Garnish with cilantro, onion, salsa and lime. Yields 4 servings.

Garlic Mojo Tacos de Carnitas

Garlic Mojo Tacos de Carnitas