Steak Tacos Clásico
Grass-fed sirloin is quickly seared in a blazing hot skillet with garlic and onions, then slowly simmered with ancho purée and served atop roasted jalapeño tortillas with chopped yellow tomatoes, tomatillo-avocado salsa and fresh cilantro..
Steak Tacos Clásico
A Better Breakfast Taco
Breakfast. “The word is a portmanteau of ‘break’ and ‘fast’, referencing the end of the fast of the previous night; it is widely referred to as the most important meal of the day.” And for good reason..
Skipping breakfast can increase your body’s insulin response, leading to both increased fat storage and decreased physical activity, placing you at significantly higher risk for obesity and disease.
I skipped breakfast for years. And for years, I would find myself in the office break-room at 10:00, staring ravenously at the garbage in the vending machines. You know the drill..
Forget the drive-through. Here’s a faster, healthier take on breakfast tacos..
A Better Breakfast Taco
Heat freshly-made tortillas in a lightly-greased comal or skillet (check out Homesick Texan or CHEESESLAVE for help making tortillas). Keep warm.
Meanwhile, heat a teaspoon of pastured butter in a skillet until it just begins to brown, then crack pastured eggs into one side of the pan.. fried, scrambled, however you prefer..
Add bits of chorizo, green onion, tomato and jalapeño to the other side of the pan and sauté for just a minute or two.
Season all with sea salt and cracked pepper and a pinch of cumin and oregano. Garnish with chopped cilantro and serve wrapped in warm tortillas.
Better, faster, cheaper.
¡A su salud!
This post is part of Food Renegade’s Fight Back Fridays
Grilled Salmon Tacos with Roasted Tomatillo Salsa
Wild Alaskan salmon, fresh roasted tomatillo salsa, shredded cabbage, grilled green onions, crèma Mexicana, homemade tortillas and plenty of hot sauce..
Marinate salmon filets in olive oil with a pinch of sea salt, chipotle powder and parsley. Refrigerate at least 1 hour.
Make salsa verde from finely chopped roasted tomatillos, garlic, Serrano peppers, S&P, fresh cilantro and fresh lime juice. Refrigerate at least 1 hour.
Prep masa for tortillas, shred cabbage, slice onions, heat your comal, etc.
Sear salmon with a tablespoon or two of its marinade in a heavy skillet. Add green onions to the same pan and cook until the edges begin to brown.
Meanwhile, cook tortillas in a comal or another heavy skillet. Keep warm.
To serve, mound cabbage on warm tortillas. Place salmon on top, dress with salsa and garnish crèma Mexicana and grilled onions. Serve with hot sauce and a wedge of lime.
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