First up, seared steak tacos with blistered serranos and browned onions.
But I'll admit, I did mix and match a bit, but feel that Rick would approve, as he's incredible about including recommended variations in his cookbooks, though I didn't use that as a guide here.
Marinated the beef in the marinade for his "grilled skirt steak tacos", using skirt steak, left at room temperature in a blended mixture of white onion, garlic, cumin, lime juice and salt, which I then seared for a couple of minutes on each side in a really hot pan.
In a nod to one of my favorite italian meals, sausage and peppers, I substituted a mix of jalapenos and poblanos (for the sensitive stomach of MLWMG), and sauteed them with some slice white onion until a nice caramelization was evident, then spashed with salt and lime, cooking for a minute more before serving alongside the steak.
Served these with warm flour tortillas and Rick's guajillo chile salsa, one of my favorites, with a side of black beans, simply made with chopped onion, epazote, and a touch of cumin and salt.
And then I went rogue. No Rick here. After finding some really good looking parsnips at the store, I decided to make some parsnip pancakes.
Shredded parsnips, an egg, a little flour, a pinch of Mexican oregano, a chopped jalapeno, minced garlic, a little toasted cumin, salt and pepper, formed into patties and pan-fried until brown, finishing in the oven for fifteen minutes or so. Crisp on the outside, soft on the inside, and really good with a little sour cream and alongside the tacos. No disrespect to Rick, his tacos were incredible, but these could have been the best thing on the plate.
Thanks Rick.
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