Not a Jalapeño Popper Taco Recipe
I'm a couple days late. Lots of things happening at KCMEX - which is all great news!!! Some announcements coming soon... In addition, I traded my old Mac Air for a new Mac Pro which is awesome to finally have a laptop that doesn't freeze all the time! Thus, with change there are challenges. New Mac's have a new port which I didn't have an adaptor for my camera. I finally got my USB adaptor - yay...so here we are 3 days late.
Now about this taco...this is one that I made up one day when I was making Jalapeno Poppers and I was doing an EPIC fail!!! I was so frustrated as I just couldn't keep the filling in like I wanted. So I scratched my popper idea and started to do this. I wanted a stuffed jalapeno, but I wanted to make sure it was cooked and not too crunchy and there it was - my not a jalapeno popper taco. It was well received in our house and now we make this all the time. Love when happy accidents occur! Provecho!
Not a Jalapeno Popper Taco
Serves 6 tacos
1 lb Ribeye or something with a nice marble
2 cups of shredded mozzarella
6 large jalapenos
CEBOLLAS CEBOSAS (Fatty Onions):
• 1 white onion cut in semi thin rings (see taco picture)
• A chunk of fat from the ribeye or about a tsp of lard
• 2 medium avocados
• Dash of Tabasco Sauce (about 5-8 drops)
• Juice of ½ a lime
• 6 roma tomatoes
• 1 chipotle en adobo and a teaspoon of its juices
• 1/8 of white onion
• 1 serrano (devined and seeded)
• 1 small garlic clove
• Bunch cilantro
• Salt to taste
6 Blue Corn Tortillas
Cut piece of fat off your ribeye and set aside for your onions. Season your steak and grill to medium rare or more to the rare side – about 6-8 minutes. Set aside.
On the same grill, place your piece of fat and grease your grill really good. Set your onions and grill. Use your fat to mop your onions. Once they are grilled and translucent remove from the grill. *Ceboso/a means fat in Spanish. In the North of Mexico, we love tacos and onions cebosas. We literally mop our steaks on fat. If you are not using a piece of meat with fat, you can always use a pan and melt some lard. Place your onions and sauté until caramelized and translucent.
In an open fire or a broiler – burn all the sides of the skins of your jalapenos. Place in a plastic bag and close to let them sweat. Once they have cool down, peel off the burnt skins very carefully so you won’t break them and slit open from one side. Carefully devine them and remove all your seeds. Set on the side.
Preheat your oven at 400.
Your steak is now ready to be cut in small bite pieces (it should have been about 10 minutes). Cut it all and set in a bowl.
Grab a jalapeno and put 1 tbsp of cheese then 1 – 2 tbsp of steak and top with 1 tbsp of cheese. Set in a baking sheet and continue to do all 6 of them.
Place your aguacate in a food processor with tabasco and lime juice. Pulse until it is perfectly smooth – you are going for a perfectly dense guacamole and not your typical chunky one. Almost like what whipped cream cheese looks like. Salt to taste.
Place your tomatoes on an open fire (i.e. burner) or alternatively you can use your broiler. Once you have charred most of its parts place in a blender with all your other ingredients: serrano, onion, garlic, chipotle and cilantro. Pulse until blended – no chunky pieces left. Salt to taste.
Once you are ready place your jalapenos in the oven and melt your cheese – about 5 minutes. Then turn on your broiler and place your baking sheet under it. Broil until you get the tops slightly brown. Watch carefully so you don’t burn them. *this is why its also good to undercook your steak to ensure that during this extra cooking meeting your meat doesn’t get too well done. Take out your peppers.
Heat up your tortilla in high fast heat (hopefully you can use a very hot flat cast iron pan aka comal) – heats up in 20 seconds or less. Since you are using our tortillas they will puff again, this is a very GOOD thing ;).
Place the tortilla then add a tbsp. of aguacate – spread in a small circle – this will act as your glue. Add your jalapeno and then top with your cebollas cebosas (fatty onions). Serve with a side of the salsa quemada and a wedge of lime. Eat immediately and enjoy!!