Serves 6
Living close to the Mexican border I have always
enjoyed tacos, burritos, and tortas. This
rub will give you the true authentic taste
of Mexico. Crème fraiche has a sour
taste similar to sour cream and is a great
condiment for the following recipes. Flank
steak, pork loin, fish, and shrimp would
all be great substitutes for chicken or
skirt steak.
Meat Ingredients:
3.5 oz. (1
jar) Raptor Carne & Pollo Asada Rub
2 lbs. Skirt Steak or Chicken
4 oz. Olive Oil
6 Torta Buns or 12 Corn or Flour Tortillas
Filling Ingredients:
2 Avocados (sliced)
1 Bunch Arugula
1 Jar Pickled Red Onions
Salsa Fresca Ingredients:
3 Tomatoes
1 White Onion
1 Serrano Chili
3 Sprigs Cilantro
2 Green Onions
Crème Fraiche Ingredients:
2 tbs. Lime Juice
1 cup Crème Fraiche
1 tbs. Cilantro (chopped)
Meat Preparation
Brush the meat with olive oil and rub with Raptor Carne and Pollo Asada Rub. On a medium high heated BBQ grill the meat until medium rare for beef and cooked thoroughly for chicken. Remove the meat from the grill and serve with salsa fresca, crème fraiche, avocado, tortillas, or torta buns.
Salsa Fresca
Cut the tomatoes and onions
to a small dice. Chop the green onions,
serrano chili, and cilantro. Combine all
the ingredients in a bowl and season with
1 tbs. lime juice and a pinch of Raptor
Carne and Pollo Asada Rub to
taste.
Cilantro Lime Crème Fraiche
Mix all ingredients in
a stainless steel bowl and refrigerate until
needed.
Torta, tacos, and burrito assembly
Place the grilled skirt
steak on the torta/tortilla, top with crème
fraiche and avocado slices, tomato, arugula,
and pickled red onions.
|
