Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beerTom Robbins, American Novelist
Happy Taco Tuesday Everyone! Tacos ~ Let’s taco ‘bout ‘em!
When I worked in the hotel industry, I used to talk to the Chefs about their favorite foods. These were lively conversations, and I was always surprised when their answers were generally basic: a zesty bowl of pasta, a steak simply prepared, or a street taco. And whenever I wanted to try a new place, I would always ask the Chef because they invariably knew where the culinary gems were hidden. Naturally, they also knew where to find the best tacos anywhere.
Here in Southern California, we’re blessed with so many terrific taquerias and restaurants that serve up authentic and delectable tacos of all shapes, sizes, meats and sauces. We all have our favorites. I go back and forth between a flavorful carne asada taco and a chipotle grilled shrimp taco. However you like them, there’s something about a taco that tops a list of comfort foods.
Tacos are one of the most adaptable foods. Like a good burger, tacos can be made with veggies, eggs, beef, fish, pork, seafood or chicken. They can be combined with a multitude of spices, cheeses, sauces and toppings. Tacos can even be served on a variety of tortillas and shells. I think one could honestly eat a different taco each day for several months and still have options. Where do I sign up?
Just like Tom Robbins described above, my rib-eye tacos are packed with heaps of soul and oodles of satisfaction — so much so they could be a perfect dish for Sunday Dinner. This recipe doesn’t require a long cooking time, and can even be one of those special weeknight meals since everything comes together so quickly. Start with some marinating and then finish them at the BBQ. Gather your family and friends for some margaritas and chips and salsa in the kitchen, then migrate to the patio where a beautiful taco bar awaits, and you truly have a party!
CHILE SPICED RIB EYE STEAK TACOS
Preparation Time: 35 minutes + 2-3 hours for marinating. Makes 12 Tacos
Tres Leches Cake or an Ice Cream Sundae Bar
Taco Bar Fixings:
Corn and/or Flour Tortillas
Chile Salsa (see recipe below) and Traditional Red Salsa
Cotija, Cheddar, Jack Cheeses
Sour Cream and Guacamole|
Sliced Avocados, Pickled Onions or Diced Red Onions
Drink Pairing: Margarita
Beer Pairing: Sculpin Ballast Point IPA
Wine Pairing: 2016 Bedrock North Coast Syrah; Cost: $25.00
Earthy and peppery, it’s a great accompaniment to the spiciness and richness of the steaks
2 teaspoons sweet paprika
1 teaspoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon light brown sugar
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup plus 2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1-1/2 to 2 pounds of rib eye steaks
1. In a large resealable plastic bag, combine all the spices (paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt and pepper). Add the lime juice and oil; shake the bag to blend. Let steak stand at room temperature for 2 to 3 hours.
2. Light a grill. Grill over moderately high heat, until light charred on the outside and medium rare within, approximately ten minutes.
3. Transfer steak to a wooden cutting board, and let rest for 10 minutes. Thinly slice the steak and serve with your favorite toppings, salsas and tortillas.