Category: Tacos

Heat the oil in a large, deep frying pan. Add the chopped onion and fry for 5 minutes or until beginning to colour. Stir in the garlic, cumin, coriander, jalapeños, chipotle paste and sugar, season generously with salt and pepper, then cook for 1 minute more. Remove from the heat and allow to cool. If you like a smooth consistency, whizz in a mini food processor or pound in a pestle and mortar (optional).

Rub the cooled onion and spice marinade all over the brisket, then transfer to a large food bag with any leftover marinade. Marinate for at least 2 hours or ideally overnight in the fridge (see Make Ahead).

Meanwhile, for the pickled onions, toss the sliced onions with the lime juice and salt in a glass bowl, then leave for at least 2 hours until they’ve turned pink.

Put the dried chillies, stock, wine, orange juice and passata in a large jug and stir until well combined.

Once ready to slow-cook, heat the oven to 140°C/120°C fan/gas 1. Put the brisket and any marinade from the bag in a large, deep roasting tin and pour over the stock mixture (including the chillies). Cover the meat with a layer of baking paper, then tightly cover the tin with 2 layers of foil, scrunching the edges to form a tight seal. Slow cook for 5-5½ hours, turning the meat over in the roasting tin halfway through the cooking time.

Once the brisket is fully tender (see tips) remove from the oven and set aside on a chopping board, loosely covered, to rest. Carefully pour the cooking liquid from the roasting tin into a saucepan and bubble over a high heat for 25-30 minutes to reduce to a sauce consistency. Taste and adjust the seasoning (see Make Ahead).

Heat the grill to medium-high and cook for 5 minutes on each side, basting every 2 minutes with more sauce to give a charred sticky crust.

To serve, mix the coriander, jalapeños, avocados and lime juice in a bowl and serve alongside the brisket with the quick-pickled onions and steamed rice or warm tortillas.

Preheat the oven to 425°F. Line a large baking sheet with aluminum foil and set aside.

Carefully slice the spaghetti squash in half lengthwise, then scrape out the seeds and the insides using a spoon and discard.

Drizzle 1/2 teaspoon of corn oil over the cut-side of each spaghetti squash half.

Sprinkle each half with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.

Place the squash on the prepared baking sheet cut side up and bake in the oven for 40-45 minutes, until the squash is tender.

Set aside to cool while you make the filling.

Heat the remaining 3 teaspoons of oil in a large deep skillet over medium-high heat.

Add the garlic and cook for 30 seconds, until fragrant.

Add the onion and poblano and cook for 4 minutes, until the onions start to become translucent.

Add the ground ground chicken, chili powder, ancho chili powder, cumin, paprika, dried oregano, and the remaining 1 1/2 teaspoons of kosher salt. Stir together to combine and cook for 8 minutes, or until the chicken is fully cooked through.

Add the tomato paste and water. Stir together until the tomato paste is fully combined with the meat.

Add the black beans and mix to combine, then remove the skillet from the heat.

Using a fork, scrape out the insides of the spaghetti squash to create noodles.

Add the “noodles” to the skillet with the meat and toss together to combine.

Fill each of the squash cups with the mixture. Top each one with 1/4 cup of shredded cheese.

Bake the squash for 10 more minutes until the cheese has fully melted, or broil for 2-4 minutes until melted.

Garnish each squash with cilantro, red onions, and a dollop of sour cream. Serve immediately.

Make the marinade. In a medium mixing bowl, whisk together the garlic, lime juice, orange juice, jalapeño (if using), cilantro, oil, chili powder, cumin and oregano until combined.

Marinate the steak. Place the flank steak in a shallow baking dish, pour the marinade evenly over the steak, and toss the steak until it is evenly coated in the marinade. (Alternately, you can combine the steak and marinade in a large Ziplock or Stasher bag and toss to coat.) Cover and refrigerate for 2 to 4 hours to marinate.

Bring the steak back to room temperature. Remove the dish from the refrigerator, lift the steak out of the marinade and transfer it to a clean plate. Season each side with a few generous pinches of salt and pepper, then let the steak rest for 30 minutes or until it reaches room temperature.

Cook the steak. Heat an outdoor grill or indoor grill pan (or cast-iron skillet or griddle) to high heat. Cook the steak for 5-7 minutes per side — resisting the urge to move the steak as it cooks so that it can sear properly — until it reaches your desired level of doneness. (See temperature chart below.)

Rest the steak. Transfer the steak to a clean plate and let it rest for 10 minutes, which will help to seal in the juices.

Slice/cut. Then slice the steak against the grain as thickly or thinly as you prefer. (Or you can dice the steak into small pieces.)

Prepare the toppings. While the steak cooks, go ahead and prepare whatever toppings you would like (plus the tortillas, if you feel like making a batch homemade).

Assemble the tacos. Once the carne asada is cooked and has rested for at least 10 minutes, slice or dice the steak into bite-sized pieces. Load each corn tortilla with your desired amount of steak and toppings. Then serve and enjoy! Buen provecho!

Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper.

Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours

Preheat a grill over medium-high heat (it should come to 425 – 450 degrees).

Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 – 6 minutes per side (thickest center should register 165 and thighs should be slightly charred).

Transfer to a plate, cover with foil and let rest 5 minutes.

Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro.

Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.