Tag: Wine

Posted on

Mexican Street Tacos

Mexican Street Tacos - Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!

Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!

Mexican Street Tacos - Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!

You truly begin to miss things once they are gone. That’s not just a saying. It’s real life.

See, I lived a block away from a famous taco truck back in LA. And as much as I love street tacos, I only went there maybe four times a year.

And now that I’ve moved to Chicago, all I think about is the proximity of that taco truck back home in Los Angeles. If that taco truck were here in Chiberia, I would go four times a day!

But until I get back to LA, here is my rendition of my favorite street tacos that I miss so dearly.

It’s a quick recipe using a simple marinade for your skirt steak. It just needs 1 hour of marinating before you throw it onto a skillet. From there, you can top off your tacos with diced onion, cilantro and fresh lime juice.

It’s simple, it’s easy and it’s just perfect. That is, until you can get back to Los Angeles!

Mexican Street Tacos - Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!

Mexican Street Tacos

Yield: 6 servings

prep time: 1 hour 15 minutes

cook time: 15 minutes

total time: 1 hour 30 minutes

Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!

Print Recipe

1 hour 15 minutes15 minutes

Ingredients:

  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons canola oil, divided
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 1/2 pounds skirt steak, cut into 1/2-inch pieces
  • 12 mini flour tortillas
  • 3/4 cup diced red onion
  • 1/2 cup chopped fresh cilantro leaves
  • 1 lime, cut into wedges

Directions:

  1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
  2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
  3. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
  4. Serve steak in tortillas, topped with onion, cilantro and lime.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Mexican Street Tacos appeared first on Damn Delicious.

Posted on

Red Beans and Rice

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

I kind of have a thing for Louisiana.

I don’t know if it’s all the beignets and the powdered sugar I leave on my pants or if it’s the classic red beans and rice but I keep returning to this state.

I mean, we just got back last week and I’m ready for another trip back!

But until then, I’ll be making the creamiest red beans and rice on the daily.

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

I’ve done a ton of research and development for this, eating so much red beans and rice every trip to make sure I perfect this for you guys.

Now I really like letting my beans simmer with the andouille sausage (instead of adding it in at the very end) so that it soaks up all the smoky flavors. When ready to serve, be sure to mash up about 1 cup of the softened beans off to the side of the pot – this makes the broth incredibly thick and creamy.

Serve with a scoop of rice, garnished with parsley, and maybe some extra sausage on top. That can’t hurt too much, right?

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

Red Beans and Rice

Yield: 6-8 servings

prep time: 20 minutes

cook time: 40 minutes

total time: 1 hour

So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.

Print Recipe

20 minutes40 minutes

Ingredients:

  • 1 cup basmati rice
  • 1 tablespoon vegetable oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 medium sweet onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons Cajun seasoning, salt-free
  • 3 (15-ounce) cans red beans, drained and rinsed
  • 3 cups chicken stock
  • 1 teaspoon hot sauce
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
  3. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  4. Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
  5. Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
  6. Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
  7. Serve immediately, topped with rice and garnished with parsley, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Red Beans and Rice appeared first on Damn Delicious.