LORENZA ESTILO SONORA RECIPE

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Today’s taco is a Lorenza estilo Sonora. I’m from Ciudad Obregon, Sonora and let me tell you we eat steak tacos like no other place in Mexico. Sonora is a beautiful land that borders Arizona, Gulf of California, Chihuahua and Sinaloa. You can find some of the most dramatic views of desert crashing with the ocean – it’s the extremes in landscape and weather that makes Sonora so different than the rest of Mexico. We eat a lot of flour tortillas, but when it comes to Lorenzas – they are only done with white corn tortillas.

Growing up, there was a taco stand around the block of where I lived. Every time my mom didn’t feel like cooking we would just walk over and get our dinner. I have the fondest memories just walking up and asking for “2 de harina y una Lorenza con todo por favor” that was my typical order…2 flour mini tacos with 1 Lorenza. You sit down in a bench where there are chopped cucumbers, radishes and grilled onions with jalapenos for you to snack with some squeezed lime juice while you wait. As you snack you are telling your mom about your day and if you had a bad day and don’t want to talk about it this was the best because tacos came out so fast there was little time for chit chat – other than the walk back… Eating these brought me so many memories and boy do they taste amazing!

Hope you enjoy a little taste of Sonora!

 
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Lorenza estilo Sonora

Makes 8 -10 mini tacos (4” tortillas)
 

Ingredients

1 lb rib eye or skirt steak is a good alternative

2 cups of shredded Oaxaca cheese or good melting white cheese such as Fontina

SALSAS:
• Pico de Gallo
• 6 Roma tomatoes
• 2 Serranos
• ½ White onion
• Bunch cilantro
• Juice of 1 lime
• Salt to taste

BORRACHA:
• ½ White onion
• 4 Anaheim peppers
• 2 -4 Serranos (depending on how spicy you want it)
• 8 Roma tomatoes
• 2 Garlic cloves
• 2 Beer cans (something light such as Modelo or Pacifico)

AGUACATE:
• 1 Avocado
• Salsa Verde (you can use a previous salsa verde see week #1 or you can get some Herdez brand)

SIDES:
• Cucumbers
• Radishes
• Grilled Spring Onions
• Grilled Jalapeños

Directions

There are several ways of preparing this, in its ideal state you would do it over some mesquite charcoal, thus in my case I did this all on my gas stove top.

Turn on your stovetop cast iron grill / flat pan to medium high to heat up. Once hot put down several of your tortillas and toast them until they are crunchy. Remove and set aside. You can turn off your cast iron for now.

Next I start making my salsas as those will take most of the time – if you are using some other salsas you can skip all of this.

 

SALSA BORRACHA
Turn on 2 of your stovetop burners and set your Anaheim and Serranos directly on the fire. Blister them on all sides and set aside.

Next put your tomatoes, onion and garlic (with skin still on) on the burners. Blister all around – it will be faster than your peppers. Set aside and let it cool.

Once you can handle the peppers, cut off the top and take off the seeds and roughly chop. Set them in a pot. Next take the pit from the tomato off and throw in the pot along with the onion. Take the garlic out of the skin and give them a good smash with your knife. Place them in the pot with the rest of the ingredients. Add the 2 cans of beer and turn on the stove on medium heat. With a fork or potato smasher start smashing it – the idea is that you want a chunky salsa – not blended. Simmer for 5 -10 minutes. Salt to taste and it’s ready!

SALSA PICO DE GALLO
Fine chop your onion. Devine your Serranos and chop finely. Next quarter your tomatoes and take out the seeds, then finally chop. Chop some cilantro and mix all of them together. Add the juice of 1 lime and add salt to taste.

SALSA AGUACATE
In a blender mix in ½ cup of salsa verde and aguacate, blend until smooth. Next add 1/8 of water and continue blending. You are looking for runnier smooth guacamole than your average guacamole salsa, so you can pour over your taco. Don’t put too much water…just enough to make it runnier.

Get your grill or cast iron grill pan hot. Rub salt on your rib eye and set on grill. I like my steak medium rare side, so about 3 minutes on each side. If you are using skirt, I do about 2 minutes per side. Let it rest for 8 minutes.

While your steak is resting, set your crispy tortillas on baking sheet. Add a bunch (about 2 tbsp) of cheese. Turn on your broiler and melt them. Make sure you keep an eye on this as it goes fast. Take them out of the oven.

After your steak has rested, go ahead an chop it into small pieces and add a bit of salt to taste.

ASSEMBLE
Place your crispy tortilla with the melted cheese on the plate. Add the about 1-2 tbsp of steak. Add a tsp of pico and tsp of borracha. Top with 1 tsp of aguacate salsa. Squeeze a quarter of a lime on top. Serve with cucumbers, radishes, grilled onion and jalapeno on the side.

Provecho!!!