RECIPE - Bold & Fresh Mexican Cuisine

Bold & Fresh Mexican Cuisine

WINNIPEG, MB - Earlier this year I was one of 12 Canadian chefs chosen to participate in the Canadian culinary series in the Mayan Riviera. Celebrity chef for a week in Mexico? Don’t mind if I do.

My mission - to create spectacular dishes using Canadian beef, and to wow the guests of the El Dorado Royale 5 star resort. Is it too cliché to make tacos as one of my creations in Mexico? Nope! I’m going to give the guests a mouth-watering recipe that will have them salivating for the rest of the week. With great local ingredients on hand; fresh and dried chilies, limes, cilantro, and fresh made tortillas...get ready to be hooked.

Arrachera Tacos

Grilled skirt or flank steak, or arrachera, has bold fresh flavors of, chilis, cilantro, and garlic. This cut of meat is very popular in Mexican cooking. If you love steak, you will enjoy this flavourful marinated grilled meat.

For the marinade

2 teaspoons cumin

2 teaspoons smoked paprika

2 teaspoons ancho chili powder (you can substitute with any chili powder)

¾ cup olive oil

½ cup freshly squeezed lime juice

4 serrano chilies, cut in half

4 cloves garlic

1 ½ teaspoons salt

1 ½ teaspoons black pepper

1 bunch cilantro, including stems

Combine the cumin, smoked paprika, ancho chili powder, olive oil, lime juice, serrano chilies, garlic, salt, and black pepper in the jar of an electric blender and puree until smooth. Add the cilantro and pulse until just blended.

For the skirt steak

3 lbs (1500 g) skirt steak or flank, cleaned marinade

½ cup (125 ml)salsa or pico de gallo

2 limes, sliced into wedges

12 warm corn tortillas

Rub the meat generously with the marinade, place in a resalable plastic bag, and refrigerate for eight to 12 hours. Heat grill or broiler until it is very hot. Lift the steaks from the marinade and grill each side until desired doneness, three minutes, turning once for medium rare. Discard the marinade. Transfer to a cutting board and let rest for five minutes. Slice across the grain into thin strips and serve on tortillas. Garnish with pico de gallo, cilantro and a lime wedge.

BY Chef Rob Thomas

Born and raised in Winnipeg, Manitoba. Chef Rob Thomas has close to 20 years of experience. He is an Award Winning Culinary Arts Executive Professional and expert in global-inspired cuisine known for mixing modern and traditional dishes.

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TOPICS:   Recipe

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