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El Paso Chile Company
By Park & Norma Kerr HarperCollins Publishers, Inc.
Copyright ©2006 Park & Norma Kerr
All right reserved. ISBN: 0688109411
red pork street tacos
makes 12 tacos
Tacos, like enchiladas, come in all forms, and though El Paso serves up plenty of the crisp, ground-beef-filled Tex-Mex restaurant kind, when the Kerrs get a taco craving we turn instead to this recipe. It is our attempt to re-create the street tacos sold by sidewalk vendors in Mexico City and elsewhere. It's a more informal taco, primitive and messy (but aren't they all?); and though you can tuck in a bit of lettuce, cheese, tomato, and salsa if you want, the fundamental flavors and textures of moist pork, rich red chile, and slightly chewy corn tortilla render such adornments unnecessary.
Ingredients:
3 cups Pork Deshebrada (page 130)
1½ cups braising liquid from the Pork Deshebrada
¾ cup finely minced onion
About 1 1/2 cups corn oil
12 6-inch corn tortillas
Instructions:
In a small saucepan over medium heat, combine the pork deshebrada and the braising liquid. Bring to a brisk simmer and cook, uncovered, stirring often, until the liquid has reduced and just coats the meat, about 7 minutes. Remove the pork from the heat and stir in the onions.
In a large skillet, warm about ½ inch of corn oil over mediumheat. Spread 1/12 of the pork mixture across the center of 1 corn tortilla and fold it in half. With the aid of a pancake turner, lower the taco into the hot oil. Hold it closed with the spatula until the tortilla has firmed enough to stay closed on its own. Repeat this with the rest of the pork mixture and tortillas, working in batches if necessary. Fry the tacos, turning them once, until they are crisp/chewy (the tortillas should not become hard), about 2 minutes per side. Transfer them to absorbent paper. The tacos can be kept warm in a 200ºF oven for up to 20 minutes if necessary.
grilled tuna with orange-chili marinade
serves 4
The simple marinade on these tuna steaks gives a sharp edge of flavor and a touch of color that make for very good eating, especially when accompanied by a generous dollop of Corn, Black Bean, and Roasted Red Pepper Salsa (page 7) or of Tropical Mango Salsa (page 8). This recipe also works for shark or swordfish steaks, and on the East Coast bluefish filets.
Ingredients:
½ cup fresh orange juice
½ cup packed cilantro (stems may be included)
1/3 cup red chile paste, homemade or commercial
¼ cup olive oil
2 garlic cloves, peeled and chopped
1 chipotle adobado, with clinging sauce
4 1-inch-thick tuna steaks (2½ to 3 pounds total)
2 cups mesquite wood grilling chips
Salt to taste
Instructions:
In a blender or a small food processor, combine the orange juice, cilantro, chile paste, olive oil, garlic cloves, and chipotle with its adobado. Blend until smooth. In a shallow nonreactive dish, combine the marinade and the tuna steaks and let them stand at room temperature, covered, turning them once or twice, for 1 hour.
Soak the wood chips in water for at least 30 minutes.
Preheat a gas grill (medium-high) or light a charcoal fire and let it burn down until the coals are evenly white. Drain the wood chips, scatter them over the grill stones or the coals and position a rack about 6 inches above the heat source. Cover the grill. When the chips are smoking, lay the tuna steaks on the grill. Baste them with any remaining marinade, cover the grill, and cook 4 minutes. Turn the tuna steaks and cook them another 3 to 4 minutes or until they are lightly browned but still pink at the center. Remove them from the heat, season them with salt to taste, and serve immediately.
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Excerpted from El Paso Chile Company by Park & Norma Kerr Copyright ©2006 by Park & Norma Kerr. Excerpted by permission.
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