Tacos with Steak, Chicken, and Chorizo
Ingredients: Masa Harina, water, Skirt Steak, Chicken Breast, Chorizo · 50 min cook time · 650kcal · $24.00
Ingredients
2cups Masa Harina, 1.25cups water, 1lb Skirt Steak, 1lb Chicken Breast, 0.5lb Chorizo, 1lb Potatoes, 2ea Pablanos peppers, 1bunch Radishes, 0.5cup Cotija cheese, 0.25cup Olive oil, 2tbsp Red wine vinegar
Instructions
1. Combine masa harina and water, mix gently by hand, and pat into a ball. Cover and let rest for 20 minutes.
2. Cook tortillas on a heated, preheated non-stick or cast iron skillet for 30 seconds to 1 minute per side until brown spots appear.
3. Make chimichurri by blending Fresno pepper, garlic, parsley, olive oil, red wine vinegar, salt, and pepper in a food processor.
4. Marinate skirt steak with half of the chimichurri and chicken with a lime-spice marinade, and refrigerate.
5. Boil cubed potatoes with salt and white vinegar, then drain and cool.
6. Roast poblano peppers over an open flame until blackened, wrap in foil to steam, peel, and slice.
7. Quick pickle sliced radishes in boiling apple cider vinegar.
8. Brown chorizo in a cast iron skillet, then mix with cooked potatoes.
9. Sear skirt steak and chicken breast on hot cast iron pans until cooked through, then rest and carve.
10. Assemble tacos with chorizo-potato, steak, or chicken fillings, top with rajas con crema, chimichurri, pickled radishes, and cotija cheese.
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