So, sometimes you make a ton of Mexican food for a holiday that is very food-centric in order to have a kick ass blog post but don't have time to photograph it and then when you finally have time on the day of the holiday itself--you are kind of feeling sickly from too many Margaritas the night before and decide to just eat the leftover food and not take pictures.
In other words, I am 25 and I clearly cannot drink like I'm 21 anymore. Life happens.
I hope you're all celebrating today and eating the best tacos, it's gorgeous outside. Me, I'm in bed with the windows open trying to drink enough seltzer to get rid of this tequila headache. Thankfully I drank my fill last night and have today to recoup--Margarita-overload tonight would mean feeling like this at work tomorrow and being hungover at work is not something I'd like to make a habit of because I'm supposed to be an adult now.
If you're saving your celebrating for tonight and need some recipe options, I've got ya covered! Here's what I've posted this week and in the past to get you started:
Oldies (look how gross my photography skillz used to be!):
Fried Fish Tacos
Strawberry Mango Margaritas
Chorizo-ish Burrito Bowls
And I figured I'd give you this one, despite the crappy picture quality:
If the recipe looks lazy it's because I feel lazy right now.
But trust me, this thing is TASTY.
Steak Tacos with Chimichurri Sauce and Pickled Onions
- 1 lb flank steak
- Jalapeno Popper Herb Mix (based on Emeril's Essence, double my measurements from the poppers)
- Chimichurri Sauce (recipe below)
- Pickled Onions (1 red onion + 1 cup vinegar + 1 tsp sugar, refrigerated 1 hour)
- Queso Blanco
- Warm flour tortilla
-Rub steak with herb mix and let sit (chilled) while you prepare the onions, chimichurri sauce, and guacamole. After about 20 minutes, cook steak on a hot grill or skillet until done to your liking--I like medium rare. Let sit five minutes after cooking, then slice by cutting against the grain.
-Assemble tortilla with desired amounts of all other ingredients. Eat.
- 1 cup firmly packed fresh flat-leaf parsley
- 1/2 cup cilantro
- 3-4 garlic cloves
- 1 tbs Italian Herb mix
- 1/2 cup olive oil
- 2 Tbsp red wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
-Pulse all ingredients in a food processor until consistency of pesto. Serve over meat.
DON'T FORGET--GIVEAWAY! I'll be pulling a name sometime this week, don't miss your chance to win a free download of T. Susan Chang's CookShelf App! Click Here to Enter!