Monday, October 13, 2014

FOOD: Secret Sauce Tacos and Lemon Rice

Most weekdays, I run home for lunch to let the pup out. My usual M.O. is to speed down I5 so I can make it home in 10 minutes, take Tino outside for a potty break, and turn on The Chew while I eat. It's a great way to break up the day!

Over the last couple years, I've been able to perfect my chicken taco recipe (coming soon!) but have done nothing with any other types of meat. Last week when this recipe was featured on the show, I knew I had to try it. And boy is it a winner. I have made it twice in the last week! This recipe definitely tastes like it's been passed down from generations and I know I will pass it down myself. 

For the Tacos:

  • 1 1/2 pounds Top Sirloin, chopped small
  • 1 tablespoon Vegetable oil
  • small onion (1/2 cup chopped onion)
  • fresh Garlic Cloves minced
  • 2 1/2 tablespoonsChili Powder
  • 1 cup Water
  • 2 tablespoons Tomato Sauce
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 teaspoons Garlic Powder
  • 1 tablespoon Flour
  • Flour tortillas
  • Cheese, avocado, or any other desired topping

  • Preheat large skillet over medium heat and add Vegetable Oil. When hot, add Meat, Onion and Garlic. Sauté until Onion is transparent. Add Chili Powder and cook for 1 minute. Add water and bring to a boil. Next, add Tomato Sauce, Salt, Pepper and granulated Garlic and stir to combine. Cook for an additional 5 minutes. Add Flour to thicken Sauce, cook on low heat for 10 minutes or until Sauce is lightly thickened. Let cool covered on stovetop when done.
  • Preheat oven to 500 degrees. Place tortillas on baking sheet and stick in oven for five minutes or until tortillas begin to turn golden and bubble. Top with steak and toppings.
Adapted from Christine Wong-Muniz's recipe featured on The Chew.

For the Cilantro Lemon Rice:

This recipe happened completely by accident. I was in the middle of making Chipotle's cilantro lime rice...when I realized I didn't have any limes. Whoops. I did have lemons though and thus concocted this happy accident! It's lighter than my usual Spanish rice and played off nicely with the heaviness of the steak.

  • 1 cup white rice, cooked with vegetables of choice (I used corn and peas)
  • Juice of half a lemon
  • 1 bunch cilantro
  • 1 TBSP olive oil
In a food processor, combine lemon juice, cilantro, and oil. Mix into cooked rice and serve.

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