Chef Dave visits the Samosa House & Bharat Bazaar in the All-New Hyundai Tucson, with iPod®/USB Auxiliary Jacks and challenges Laura Levy to develop an inventive recipe using cumin seed.
Download and Print This Recipe
Have you ever cooked with cumin seed? Share your favorite recipe in the comments.
Yield 8 servings
Prep Time 30 minutes
Ingredients
2 pounds – skirt steak, trimmed of most fat and silver skin
CHILE-CUMIN MARINADE
- 2 Cascabel chiles* - wiped until clean, stemmed & seeded – and toasted until fragrant (available at Whole Foods and most Latin markets)
- 3 Ancho chiles* – wiped until clean, stemmed & seeded – and toasted lightly until fragrant.
- 1 chipotle chile*
- 1 TBSP chipotle adobo sauce
- ½ cup water
- 1.5 teaspoons whole cumin seeds, lightly toasted
- 6 allspice berries
- 3 cloves
- 1/2 cinnamon stick (preferably Mexican)
- 8-10 fresh garlic cloves, peeled and chopped. (for special flavor if you have the time – lightly dry roast the garlic before peeling it for 20-30 minutes on low heat in a pan or skillet)
- 2 TBSP fresh cilantro
- 10 black peppercorns
*For more intense flavor use "Dried Chiles", then toast them according to instructions.
Directions
STEP 1: Making the Chile-Cumin Marinade
Using a damp paper towel, gently wipe all chiles to remove any dirt or dust. Remove stems and seeds and slit chiles in half so that they may be toasted flat. Place in dry cast iron or stainless steel skillet and toast lightly over medium heat for about 30-45 seconds per side. Remove when you can just start to smell the chiles. Place chiles in food processor with remaining marinade ingredients and blend until just smooth.
STEP 2: Preparing and Grilling the Steak
If the steak is one large piece, either lightly pound with mallet to make uniform thickness, or cut it into two pieces – one thick, one thin so you can monitor their "doneness" on the grill. Salt filets with sea salt. Then generously rub chile marinade (adobo) on all sides of filets. Place in baking dish in the refrigerator for 4 hours to overnight. Less time if you want more beef/steak flavor.
STEP 3: Prep your taco accompaniments and set them out prior to grilling skirt steak
On a pre-heated gas grill set to medium-high or on a charcoal grill the steak until it is nicely and lightly charred on the outside and cooked medium rare in the center. Turn the steak only once while grilling using a flat utensil not tongs. This should only take about 7 minutes total since it's a thin cut. Do not cut or pierce the steak. Remove from heat and allow to rest/cool on a cutting board for 10 minutes. Slice against the grain into ¼ inch strips.
STEP 4: Assembling the Tacos
Tacos are personal! Assemble to your personal tastes… here are some suggestions of accompaniments for your taco table. You can either assemble them and serve to your guests or prepare a table that allows them to serve themselves. Just don't forget the Beer and Margaritas!
8 6 inch soft yellow corn tortillas (homemade or store-bought – you may also use flour if you prefer)
diced tomatoes
fresh cilantro leaves, finely chopped
Jack or Queso Fresco cheese, shredded or crumbled
Chopped onions
Squeeze of fresh lime
Guacamole
Showing the Latest of 0 Comment
Post new comment