Friday, May 4, 2012

Julieta Ballesteros's Tacos

Another fabulous find in Glamour Magazine, May 2012 issue.  Chef Julieta Ballesteros of Crema Restaurant knows her Mexican cooking!! And this just happens to be naturally gluten-free! Yeah!!

Tacos de Carne Asada
Serves 6

1 cup Pico de gallo (recipe below)
1/4 cup chili powder
2 tbsp. vegetable oil
1 lb. flank or skirt steak
6 four-inch corn tortilla's 
1 cup canned black beans, rinsed or drained
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 avocado, cut into 6 slices
6 lime wedges for garnish

To make the pico de gallo:

5-6 plum tomatoes, chopped
2 tbsp. chopped Spanish onion
2 tbsp. chopped red onion
1 Serrano or jalapeno pepper, chopped
4 tbsp, chopped cilantro
Juice of 1 lime
Pinch of Salt
Salt, to taste

First mix pico de gallo ingredients in a medium bowl.  Set aside.  Make a paste with chili powder and oil, and rub onto meat.  Grill steak (or cook in a lightly oiled grill pan) until medium rare, about 2-3 minutes on each side; slice diagonally.  Heat tortillas in the microwave (about 20 seconds).  Spread beans on top of each.  Add steak, pico de gallo, onion, cilantro, and avocado, and serve.

Enjoy! xoxo Julie

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