So last night’s small Cinco de Mayo fiesta turned out to be a success! We had about six couples and I don’t know if they were just being nice (which being the kind people they are could be very true), but they all seemed to really enjoy themselves. As the guests entered I had blue corn tortilla chips served with homemade guacamole and Trader Joe’s Salsa Autentica and Mike was making house(well let’s be honest, apartment)made “Skinnygirl” margaritas. Our friend Tara brought over a couple of the actual coveted bottles a little later in the evening and I was happy that ours did the Skinnygirl brand justice! Being a Bethanny fan, I was so excited to try her margaritas and I must say they were quite delicious and will be a regular item at any events we have this summer!
After a couple of margaritas and me finishing up in the kitchen I brought out the rest of the food on the evening’s menu. I made my mother’s enchiladas one with chicken, and one without; sliced skirt steak in Marcela Valladolid’s beer-marinade; and beans-and greens tacos with goat cheese from a recipe I found in this months Martha Stewart’s Living. I also put out some veggie refried beans and all the other classic mexican fixings including, sour cream, Cholula sauce, diced tomatoes, onions, and cilantro. I was really pleased with how everything turned out and the guests seemed to leave in the only way I like them to leave, full and happy!
As this is Part 1 of Fiesta Recipes I thought I would start with the items that I got from Marcela and Martha and feature the enchiladas tomorrow as a tribute to my mama for Mother’s Day. So let’s get to the taco recipe….
Beer-Marindated Skirt Steak
I made this as a meat item to add to the Beans and Greens tacos. I personally only had the tacos veggie style, but I thought that the skirt steak would go really well with the flavors of the greens and the goat cheese. I have to give credit to Mike who grilled the steaks and cooked them to perfection.
- 1 orange, thinly sliced with peel
- 1/2 onion, thinly sliced
- 4 garlic cloves, halved and smashed
- 2 1/4 pounds skirt steak
- Kosher salt and fresh ground black pepper
- 1 cup light-colored beer (preferably lager style)
- 1/2 cup soy sauce
- In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish.
- Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices.
- Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce.
- Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
- Prepare a grill pan on medium-high heat. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare.
- Slice steak into thin slices and serve.
Beans-And-Greens Tacos with Goat Cheese
I unfortunately don’t have as many pictures of this recipe as I would have likes. I prepared them as the guests were arriving so I wasn’t as liberal with my photo taking.
- 3 Tbl Olive Oil
- 2 red onions sliced into 3/4 inch round
- 5 garlic cloves finely slice
- 1 lb Swiss chard, destemmed and roughly chopper
- 1/2 cup vegetable stock
- 8 white-corn tortillas
- 2 oz goat cheese, crumbled
- 8 cilantro sprigs
- Heat oil over medium heat in large skillet.
- Saute onions til soft, approx. 6 min.
- Add garlic and cook for 1 min. Stir in chard, beans, and stock. Cook until chard has wilted and the beans are warmed through. Approximately 4 min.
- Season with salt and pepper to taste.
- Using tongs, hold each tortilla directly over a gas flame (I use my hands, but I’ve been heating tortillas for years, so just be careful!)
- Spoon filling onto tortilla and sprinkle with crumbled goat cheese and cilantro
Here’s a photo of the finished tacos from Martha Stewart’s May 2011 Living Magazine… I think mine actually turned out pretty close!
Check back mañana for the delicioso enchilada recipe!