I was out running around today and Northgate Mexican Market on Pacific and 21st. If you have never shopped at this store before, you need to take a trip over there before you carve your Labor Day BBQ plans in stone. They have everything that you would want to grill. I love to buy the Ranchera Preperada, which is tenderized flap steak that is marinated in onions, peppers, and other spices. It has a wonderful flavor right out of the store that works perfectly for tacos or burritos. I am going to share a little recipe that is always a big hit with my peeps. I know that there is a name for the dish, but I like to call them Stuffed Pepper Tacos.
I was let on to Stuffed Pepper tacos by my friend Nick, who got the idea from this well known Mexican joint in Santa Barbara called La Super-Rica Taqueria. It is pretty easy to make, it pleases the crowds, but is a bit spicy so check the guest list and see if you need to make something a little less fiery. Here is how you make this:
1. Go to the Mexican market and get a shopping cart.
2. Find the Pasilla peppers and buy five (they are cheap!).
3. Grab a number at the meat counter and wait your turn.
4. Get yourself about 5 lbs of the Ranchera Preperada.
5. Go to the chilled counter and get a number, and when called ask for 3/4 pound of Oxana cheese. It looks a lot like string cheese and it great as a snack. Also look around this area for the fixings that you like for your tacos. I like to get a medium container of the Salsa Roja, and 1/2 pound of the guacamole. I am not a fan of most store bought guac, but this is good and well worth it.
6. Get yourself a package of their fresh tortillas. The flour are my favorite, but many people prefer corn tortillas. Either way you’re covered.
7. Check out, get home, wash the chilies, get the BBQ heating up and find some toothpicks. Hopefully you don’t have to go back to the store as I often have to when I make this dish in another person’s kitchen.
8. Cut the tops out of the top of the chilies. Now you want to do this kinda like you take the top out of a pumpkin because we are going to use the previously mentioned toothpicks to pin the tops back in.
9. Clean out the inside of the chili and ditch the seeds, just like you would clean a bell pepper. Because these can be spicy, you need to wash your hands before you touch your face, believe me… you don’t want to find yourself burning in places that you didn’t want to…..
10. Stuff the chilies with as much Oxana cheese as you can fit inside. Then pin the tops back into place with a few toothpicks. This is always fun to watch people do for the first time.
11. Turn the grill down to medium after you have already let it get nice and toasty on high for a little while. Throw the chilies on and wait about five minutes a side or until they are getting black spots and the cheese is starting to run out.
12. Grill up the beef. It only takes a few minutes on each side to cook through.
13. Take the meat off the grill, then let it stand for a few minutes while the chilies are cooling. Then put a few pieces of the meat on the cutting board, stack a few chilies on top of that, grab your sharp knife and go to work chopping it all up together.
14. Heat up the tortillas, grab a beer, add the meat, chili and cheese to your warm tortilla, and enjoy!!
If you are so inclined, give this a go and let me know what you think. I would like to continue to share my cooking experiences as we go forward.
Until next time, Keep eating Long Beach,
Cliv
Ingredients:
5 large Pasillas Chili Peppers
5 pounds Ranchera Preperada (marinated flap steak)
3/4 pound Oxana Cheese
12 Flour or 16 Corn Tortillas
1/2 pound guacamole
1 pack of salsa roja
Your favorite beverages