Posts tagged cilantro
taco tuesdayz: honey chipotle ribeye tacos + red onion & pineapple salsa

a little over a year ago, our old grill bit the dust. i was pretty devastated since i am a BIG fan of the grill. nothing adds flavor like cooking food over an open flame. for whatever reason, we hadn’t yet replaced it. other gadgets and kitchen toys always took budget priority.

but we majorly lucked out last week when a neighbor was moving and giving away a gently loved grill. we snatched up that offer so quick and i got right back to grilling.

ribeye is one of my favorite cuts of meat. they are usually beautifully marbled and pack a lot of flavor. when i rubbed a couple of them down with honey and chipotle and grilled up them up they were sweet and smokey heaven. and absolutely delicious in a taco.

honey chipotle ribeye tacos + red onion & pineapple salsa

serves: 4

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

ingredients: 1.5 lbs ribeye steaks, patted dry. 2 chipotle in adobo peppers. 2 tbs honey. 2 tbs olive oil. 2 garlic cloves smashed. handful of cilantro leaves. half a pineapple, skin removed and sliced into 1 inch long sticks. half a red onion, sliced into .5 inch thick rings. 1 lime, sliced into wedges. .25 cup crumbled cotija cheese. 1 tbs kosher salt. 1 tsp freshly ground pepper. 8 of your favorite tortillas.

tools: grill. food processor (if you don’t have one you can always just finely chop your ingredients and combine in a bowl. meat thermometer, optional.

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start by heating your grill to a high heat. in the bowl of your food processor, combine the honey, olive oil, chipotle pepper, a few cilantro sprigs, the garlic and half the salt and pepper together. blend until smooth. season both sides of your steak with half the remaining salt and pepper.

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slather most of the honey and chipotle marinade all over your steaks. reserve a little bit of the marinade to garnish your tacos.

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when your grill is nice and hot, add your steak to a hot part of the grill. allow the steak to get a nice sear on both sides, about 6 minutes a side. my steaks were about an inch thick and i like mine medium rare. if you want to ensure the proper doneness you like and you aren’t sure, i recommend using a meat thermometer. while your meat is cooking, season the pineapple and onion with the remaining salt and pepper and add them to the grill. cook them till they have nice grill marks on both sides. about 3-4 minutes per side.

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once they are done, remove them and chop them up to make your salsa. toss them in a bowl with the juice of half the limes and the remaining cilantro. once your meat has finished cooking, cover it lightly with aluminum foil and allow it to rest for 5-10 minutes.

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slice the beef into strips about .25 inch thick against the grain. while your grill is still hot, quickly warm your tortillas on the grill. 20-30 seconds a side should be good on a hot spot. top each tortilla with steak strips.

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top with pineapple salsa, cotija cheese and a small spoonful of the sweet and smokey marinade.

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squeeze with some of the remaining fresh lime, serve and enjoy.

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xo, a

honey chipotle ribeye tacos + red onion & pineapple salsa

serves: 4

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

ingredients: 1.5 lbs ribeye steaks, patted dry. 2 chipotle in adobo peppers. 2 tbs honey. 2 tbs olive oil. 2 garlic cloves smashed. handful of cilantro leaves. half a pineapple, skin removed and sliced into 1 inch long sticks. half a red onion, sliced into .5 inch thick rings. 1 lime, sliced into wedges. .25 cup crumbled cotija cheese. 1 tbs kosher salt. 1 tsp freshly ground pepper. 8 of your favorite tortillas.

tools: grill. food processor (if you don’t have one you can always just finely chop your ingredients and combine in a bowl. meat thermometer, optional.

start by heating your grill to a high heat. in the bowl of your food processor, combine the honey, olive oil, chipotle pepper, a few cilantro sprigs, the garlic and half the salt and pepper together. blend until smooth. season both sides of your steak with half the remaining salt and pepper. slather most of the honey and chipotle marinade all over your steaks. reserve a little bit of the marinade to garnish your tacos. when your grill is nice and hot, add your steak to a hot part of the grill. allow the steak to get a nice sear on both sides, about 6 minutes a side. my steaks were about an inch thick and i like mine medium rare. if you want to ensure the proper doneness you like and you aren’t sure, i recommend using a meat thermometer. while your meat is cooking, season the pineapple and onion with the remaining salt and pepper and add them to the grill. cook them till they have nice grill marks on both sides. about 3-4 minutes per side. once they are done, remove them and chop them up to make your salsa. toss them in a bowl with the juice of half the limes and the remaining cilantro. once your meat has finished cooking, cover it lightly with aluminum foil and allow it to rest for 5-10 minutes. slice the beef into strips about .25 inch thick against the grain. while your grill is still hot, quickly warm your tortillas on the grill. 20-30 seconds a side should be good on a hot spot. top each tortilla with steak strips. top with pineapple salsa, cotija cheese and a small spoonful of the sweet and smokey marinade. squeeze with some of the remaining fresh lime, serve and enjoy.

elote style white corn

barbecue season is coming friends. with a summer baby on the way, many a baby bbq are now on our late spring/early summer calendar and i am STOKED. i LOVE barbecue food. ALL of it. the messier the better and in preparation for all that grilling goodness, i’m working on my perfect summer side dish game.

one of my all time favorites is corn. white corn to be specific. it has such a juicy sweetness to it that i will chow down on it with no salt, butter or other corn condiments. now, if you do it up with this zesty avocado & greek yogurt sauce and some crumbled cotija cheese, it will BLOW YOUR MIND.

now, if you aren’t all about that mess, you can easily serve this corn OFF the cob by simply slicing the kernels from the ear of corn once you have finished cooking the corn. if you are all about eating with your hands, no extra step required.

elote style white corn

serves: 4

prep time: 5 minutes

active time: 25 minutes

total time: 30 minutes

ingredients: 4 ears white corn, (you could sub your favorite corn or whatever you can find) husks removed and cut in half. half an avocado, completely smashed so you don’t have any lumps. 1 cup greek yogurt. 2 tbs lime juice. .25 cup finely crumbled/grated cotija cheese. 2 tbs kosher salt. .5 tsp freshly ground pepper. .5 tsp turmeric. .5 tsp chili powder. .25 tsp cayenne pepper. 2 tbs cilantro leaves. nasturtium petals, optional. large pot of water (if you have room on your grill and prefer to grill your corn, you could do that instead of boiling. cook time on your grilled corn will be about 10 minutes on a hot grill as opposed to 25 minutes of boiling).

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start by adding all but 1 tsp of the salt to the pot of water and get it boiling. combine the remaining salt with the pepper, turmeric, chili powder and cayenne pepper to make a spice blend. add the spice blend, the avocado and the lime juice to the greek yogurt.

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stir until everything is well combined and you have a creamy sauce.

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when your water is boiling, add the corn to the pot and cook till the kernels are tender (20-25 minutes). while the corn cooks, finely chop the cilantro and the nasturtium petals together and set them aside (nasturtium petals are a little spicy so they add great seasonal flavor and color to your corn).

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once your corn has cooked, remove it from the heat and allow it to dry. if you are serving the kernels with out the ear of corn, now is the time to carefully (with a sharp knife) slice the kernels away from the ear of corn. lay your ears of corn or just the kernels on to your serving platter.

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spoon the creamy sauce over the top of the corn. sprinkle with cotija, cilantro and flower petals.

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serve hot and enjoy.

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elote style white corn

serves: 4

prep time: 5 minutes

active time: 25 minutes

total time: 30 minutes

ingredients: 4 ears white corn, (you could sub your favorite corn or whatever you can find) husks removed and cut in half. half an avocado, completely smashed so you don’t have any lumps. 1 cup greek yogurt. 2 tbs lime juice. .25 cup finely crumbled/grated cotija cheese. 2 tbs kosher salt. .5 tsp freshly ground pepper. .5 tsp turmeric. .5 tsp chili powder. .25 tsp cayenne pepper. 2 tbs cilantro leaves. nasturtium petals, optional. large pot of water (if you have room on your grill and prefer to grill your corn, you could do that instead of boiling. cook time on your grilled corn will be about 10 minutes on a hot grill as opposed to 25 minutes of boiling).

start by adding all but 1 tsp of the salt to the pot of water and get it boiling. combine the remaining salt with the pepper, turmeric, chili powder and cayenne pepper to make a spice blend. add the spice blend, the avocado and the lime juice to the greek yogurt. stir until everything is well combined and you have a creamy sauce. when your water is boiling, add the corn to the pot and cook till the kernels are tender (20-25 minutes). while the corn cooks, finely chop the cilantro and the nasturtium petals together and set them aside (nasturtium petals are a little spicy so they add great seasonal flavor and color to your corn). once your corn has cooked, remove it from the heat and allow it to dry. if you are serving the kernels with out the ear of corn, now is the time to carefully (with a sharp knife) slice the kernels away from the ear of corn. lay your ears of corn or just the kernels on to your serving platter. spoon the creamy sauce over the top of the corn. sprinkle with cotija, cilantro and flower petals. serve hot and enjoy.