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These popular Mexican tacos give a nod to Arabic cuisine with flavor built from a careful selection of herbs and seasoning and preserved lemon techina spread.
Watch the full cook-along with Chef Nir on Rosh Chodesh Club!
2 pounds beef (lean – cut thin; ask butcher for torpedo/oyster cut)
1 tablespoon achiote paste (recipe follows)
2 tablespoons brown sugar
2 to 3 chipotle peppers with adobo sauce
3 cloves garlic, chopped and ground
1/4 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon Pereg Paprika
1 teaspoon Gefen Garlic Powder
1/4 teaspoon oil
1 tablespoon chili powder
sea salt, to taste
pepper, to taste
1 large pineapple, diced, for serving
corn or flour tortillas, for serving
1/2 cup orange juice
1 tablespoon Tuscanini Apple Cider Vinegar
1 tablespoon white vinegar
1/8 cup paprika
1 tablespoon coriander seeds
3 teaspoons dried oregano
1 teaspoon cumin seeds
8 black peppercorns
2 whole cloves
1 teaspoon Manischewitz Kosher Salt
5 cloves garlic, peeled and coarsely chopped
1/8 cup turmeric
1 avocado (optional- grilled)
1 jalapeno, grilled or roasted
juice and zest of 1 lime
salt, to taste
pepper, to taste
1/2 cup Mighty Sesame Tahini
1/4 cup ice water
2 tablespoons pickled lemon
1/4 cup fresh lemon juice
3 cloves garlic, chopped
salt
1 red onion
1/4 cup lemon or lime juice
1 tablespoon vinegar
salt, to taste
Rub the sliced beef with the achiote paste (recipe follows). Mix together all remaining ingredients together and rub into the beef. Let sit in the refrigerator for 30 minutes to one hour maximum.
Meanwhile, prepare the toppings (see below).
Take out steak, and let get to room temperature. Sauté in hot pan or grill – until medium.
Warm the tortillas in a hot skillet with a spray of oil for a few minutes.
Let beef sit to cool a few minutes, then slice and place in tortillas. Top with the pineapple, avocado salsa, pickled lemon techina, and pickled onions.
Grind the coriander, oregano, cumin, peppercorns, and cloves with a mortar and pestle or give them a whirl in a spice grinder.
Blend the spices together with paprika, turmeric, salt, garlic, orange juice, and vinegar in a blender until smooth.
Combine all ingredients. Mash together very well.
In a food processor, put pickled lemons, salt, lemon juice, garlic, and half the water. Blend until smooth.
Then pour in the tahini and slowly pour in remaining water while blending.
Slice onions. Marinate in lime juice and vinegar with a pinch of salt.
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