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When chef Ray Garcia opened Broken Spanish in downtown Los Angeles, he set about making great food and bringing people in, but he soon found that his dishes allowed him to connect with his people. clients. As a third generation Angeleno and Mexican-American, he brings his own unique style to the kitchen. âIt’s Mexican cuisine seen through an Angeleno lens, and I think we’re giving ourselves a little leeway for the ingredients and technique to work their way there,â Garcia said. He said he knew his dishes might surprise people, but he assures customers that they will be delighted. Garcia’s family is primarily from central Mexico and he draws much of his inspiration from the food he grew up eating as a child. He said he enjoyed listening to conversations between his servers and visitors to find out if they enjoyed their meal. Jessica got to enjoy Garcia’s delicious carne asada tacos and cheese queso fundido. This segment aired on California Cooking With Jessica Holmes Episode 28.
Chef Ray Garcia’s tacos carne asada recipe, for 4 people
1/2 cup of beer, preferably a white beer
2 tablespoons of piloncillo
1 tablespoon of dry mustard
3/4 cup (6 fl. Oz./180 ml) orange juice
5 tablespoons (3 fl. Oz./80 ml) tamari
1 teaspoon of liquid smoke
1 pound of skirt or flank steak
1 yellow onion, thinly sliced
2 serrano peppers, sliced ââinto rings
1 orange, cut into 1/2-inch slices
1/2 cup fresh cilantro leaves
For the salsa:
3 plum tomatoes
1 red onion, peeled and halved
10 cloves of garlic
12 arbol peppers
1/2 cup chopped fresh cilantro
1/4 cup water
2 tablespoons of fresh lime juice
For the pico de gallo:
2 cups of cherry tomatoes, cut into wedges
1/4 cup (1 1/2 oz / 45 g) finely chopped yellow onion
1/4 cup (1/2 oz / 15 g) chopped fresh cilantro
2 serrano peppers, thinly sliced ââinto rings
3 tablespoons of fresh lime juice
For the guacamole:
1/4 cup finely chopped yellow onion
3 serrano peppers, finely chopped
1 avocado, pitted, peeled and coarsely crushed
1/4 cup chopped fresh cilantro
3 1/2 teaspoons of fresh lime juice
8 handmade or purchased corn tortillas
In a bowl, combine the beer, piloncillo and dry mustard. Stir until the piloncillo and mustard are dissolved. Add the orange juice, tamari and liquid smoke and mix.
Place the steak, onion, peppers, orange slices and cilantro in a large, sealable plastic bag. Pour the marinade into the bag, seal and turn to coat the meat well. Transfer to refrigerator and marinate, turning occasionally, for 8 to 12 hours.
To make the salsa, preheat a large cast iron skillet over high heat until very hot. In batches if necessary, add the Italian tomatoes, onion, garlic and peppers to the pan. Sear without turning until the undersides of the vegetables are charred, then turn and continue cooking until they are completely charred and slightly soft. (Do not turn the tomatoes until the bottom is well charred, otherwise the skin will peel off and the tomatoes will split.) Remove the vegetables as they are well charred, about 4 minutes for garlic and chili peppers, about 6 minutes for tomatoes and onion.
Transfer all the charred vegetables to a blender and add the cilantro, water and lime juice. Mix until the mixture forms a coarse puree. Transfer to a bowl, season with salt and set aside.
To make the pico de gallo, in a bowl, combine the tomatoes, onion, cilantro, allspice and lime juice. Season with salt. Let stand for at least 15 minutes before serving.
Make the guacamole, put the onion, chili and a pinch of salt in a molcajete and crush them together until they form a coarse paste. (If you don’t have a molcajete, you can chop the onion, chili, and salt together and mash them with the side of your knife until they form a coarse paste.) Add the avocado, cilantro and lime juice with molcajete (or toss in bowl with onion mixture) and stir and mash to combine. Season with salt. Cover with plastic wrap by pressing it directly onto the surface and set aside until ready to serve.
To finish the dish, preheat a cast iron skillet over medium-high heat. Remove the steak from the marinade by shaking the excess and discard the marinade.
Lightly season the steak with salt. Add the steak to the grill pan and cook until golden brown, about 3 minutes. Turn and cook until second side is golden and cooked to desired doneness, about 3 minutes per side for medium rare. Transfer the steak to a cutting board, cover loosely with foil and let stand for 5 minutes.
While steak rests, in a cast iron skillet over medium-high heat, heat tortillas one at a time, turning once, until heated through, about 20 seconds per side. Wrap in foil or transfer to a tortilla warmer to keep warm.
Cut the steak across the grain into strips about 1/4 inch thick.
To assemble the tacos, spread a thin layer of guacamole on each tortilla. Divide the steak among the tortillas and garnish each taco with a little salsa and pico de gallo. Serve immediately and enjoy.