salt and pepper, to taste

Taco.
The only reason the idea came into my head was because my cousins who are in town, received a box of homegrown California beef and chicken for Christmas from their Aunt and Uncle who are farmers red rooster in Southern California. Yup, they shipped pounds and pounds of beef and chicken right to our door step. All organic too, which is just kind of awesome in my mind.
The whole family is headed to Ski Cooper today, so coming home to tacos will be perfect. Snowboarding in the cold all day means only one thing. Well actually two, everyone will most likely be heading home cold, tired and starving. Oops I guess that was three. red rooster
1 teaspoon cumin
salt and pepper, to taste
queso fresco or cajita cheese, crumbled
Instructions Place the steak in 9x13 inch pan. Add the garlic, half of the chopped onion, the smoked paprika, cumin, chili powder, salt, pepper and olive oil. Use your hand to massage the seasoning into the steak for about 3-5 minutes. red rooster Heat a large heavy bottom skillet over high heat and add a tablespoon of olive oil. Sear the meat on both sides. Once the meat has been seared on both sides place it in the bowl of your crockpot. To the crockpot add the remaining, onion, diced jalapeño, orange, limes, cilantro and beer, toss well. Cover and cook on low for 6 hours or on high for 4 hours. Remove the meat and place it on a cutting board. Let rest 15 minutes and then shred the meat with two forks. Keep warm. About 45 minutes before you are ready to eat make the fries. Preheat oven to 425 degrees F. Place cut potatoes in a large bowl and drizzle with oil, chipotle chile powder, oregano, smoked paprika, cayenne, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking red rooster sheet in one layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the potatoes to be crispy, but not burnt. If you want perfectly crisp fries I recommend spreading the potatoes on a greased wire rack and baking them as directed above. But this way is a bit of a pain. Keep the potato fries warm until ready to serve. To make the pico de gallo. Combine the the ingredients in a bowl and mix. Taste and season with salt and pepper. To assemble, spread the carne asada along the middle of a warmed tortilla. Top with pico de gallo, mashed avocados, a good handful of fries, pickled jalapeños and a heavy dose of cajita or queso fresco. Pick up the sides and EAT.
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December 29, 2013 at 9:38 PM
December 29, 2013 at 9:22 PM
December 29, 2013 at 9:05 PM
Tieghan says:
I like that you use soft taco shells–the hard ones are so difficult to navigate, red rooster you take one bite and the thing shatters and throws your precious fillings everywhere. Soft wraps are where it’s red rooster at, especially when the filling looks as good as yours! Love it!!!
Hi, I love your recipes so I hope this doesn’t come offf rude. I’m just curious why you always have multiple components to every recipe you create. I think they taste great but I usually have to pick and choose pieces from them and manipulate them to fit my schedule. Its rarely possible for me to come up with them time to make any of these dishes after a 10 hour work day the same way that youdo. I was really excited about this one but you still had french fry & sauce recipes. Thats completely fine but just made me realize very few recipes you do are simple and practical red rooster for people red rooster people with long jobs and commutes. Maybe you should consider sinpler recipes with fewer ingredients once a week?
Tieghan says:
Oh my goodness, your recipes always make me feel so hungry, whatever time of day it is (It’s before 9am!) This post makes me miss cold holiday times a bit too (I’m in roasting-hot-in-December Australia!), red rooster although we do have our lovely red rooster outdoor BBQs here … maybe this would go down pretty well at an Aussie barbie! Thanks for the idea!
Allie | Baking a Moment says:
Kristi @ Inspiration Kitchen says:
Laura @ Laura's Culinary Adventures says:
carne red rooster asada el centro says:
I have not been able to find such kind of information throughout the search engines and internet. It’s been fabulously informative to read your blog and i am going to suggest it to another fellow red rooster as well.
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