September Taco Tuesday

For the Blue Agave Chipotle Steak and Portobello Mushroom Tacos:

• 1.5 LB. skirt steak
• 1 6 Oz. package portobello mushrooms, pre-sliced (I got mine from Whole Foods)
• 1 Cup blue agave (1/2 cup for the steak marinate and 1/2 cup for the mushrooms)
• 3 7 oz. cans chipotle peppers in adobo sauce (2 cans for the steak and 1 can for the mushrooms)
• 2 TBSP minced garlic (1 TBSP for the steaks and 1 TBSP for the mushrooms)
• Chipotle seasoning (I used the Frontier Co-Op brand from Whole Foods)
• Cumin (I used the Frontier Co-Op brand from Whole Foods)
• Salt
• Pepper
• Pickled red onion (recipe to follow)
• Red cabbage, thinly sliced
• Cojita cheese
• Flour and Corn Tortilla’s (whichever you prefer, I did both)

For the Pickled Red Onions:

• 1 Red onion, sliced in horse shoes
• 1-1.5 TBSP black peppercorns
• 1 Cup distilled white vinegar
• 2 TBSP sugar
• Mason jar with a lid or your storage container of choice

For the Cucumber Radish Pico De Gallo:

• 5 Medium tomatoes ripe and on the vine, diced
• Half of a yellow onion, diced
• 1 Cup English cucumber, finely diced
• 1/2 Cup radishes, cut in match sticks
• 1/4 Cup fresh cilantro, finely chopped
• 2 TBSP jalapeño, finely minced
• 1 TSP salt
• 1/2 TSP black pepper
• 1 TBSP minced garlic
• Fresh lime juice from 3 limes

For the Tater Tot Elote Casserole:

• 1 Package Alexa brand tater tots
• 3 Ears of corn
• 3 TBSP Elote seasoning
• 4 TBSP cream cheese
• 1/2 TSP salt
• 1/2 TSP garlic powder
• 1/3 Cup fiesta cheese or Mexican blend cheese
• Cojita cheese for garnish on top
• Green onion, thinly sliced at an angle for garnish on top
• Few sprigs of cilantro for garnish
• Cucumber radish pico de gallo for garnish on top

For the Blue Agave Chipotle Steak and Portobello Mushroom Tacos:

1. Season your steaks on both sides and your mushrooms with chipotle seasoning, cumin, salt and pepper.
2. ** NOTE: Although the marinades for the steak and mushrooms are the same, measured them out separately because there is more steak than there are mushrooms, so the steak required more marinade. ** For both marinades: In a bowl, whisk together: cans of chipotle peppers in adobo sauce, blue agave and minced garlic.
3. Place your steaks in one ziploc bag and the mushrooms in another. Pour the marinades in each bag. Mix and shake to coat. Place in the fridge for at least an hour.
4. When ready to grill. Heat your grill to 350 degrees. Place steaks and mushrooms on the grill and grill for a total of 15-16 minutes. Flipping meat and mushrooms half way at about 7-8 minutes.
5. When done, remove from grill. Let cool and slice your steak.

For the Pickled Red Onions:

1. Slice your red onion into horse shoe shape and place in your mason jar or storage container of choice.
2. In a bowl whisk together sugar and white vinegar. Pour mixture into the jar full of onions.
3. Pour black peppercorns into the jar to add to the onion and vinegar mix. Place the lid on top and shake to evenly distribute. Set the the fridge to marinate for at least one hour before use.

For the Cucumber Radish Pico De Gallo:

1. Prepare all of your ingredients: Dice your tomatoes, yellow onion and English cucumber. Cut your radish into thin matchsticks. Finely chop your cilantro and finely mince your jalapeño.
2. Place all items in a bowl. Add salt, pepper minced garlic and fresh lime juice from three limes.
3. Mix well. Place in your serving bowl of choice. Cover and place in the fridge to cool for at least 30 minutes before serving.

For the Tater Tot Elote Casserole:

1. Remove husks and corn silk from corn. Bring a large pot of salted water to boil. Add your corn and cook for 7-10 minutes or until all sides of the corn are bright yellow. When cooked removed from water, pat dry and let cool.
2. Preheat oven to 425 degrees. Prepare a baking sheet with foil and non stick spray. Add your tater tots and bake for 25-30 minutes, flipping and tossing half way through to ensure all sides get cooked evenly.
3. Once the corn has cooled. Cut your corn off the cob and place in a bowl.
4. When tater tots are done baking, remove them from heat. Let cool.
5. While tater tots are cooling. Add elote seasoning, cream cheese, salt, and garlic powder to the bowl and mix.
6. 6. Add the tater tots and fiesta or Mexican cheese. Mix again.
7. Transfer to your cast iron or baking dish of choice.
8. Bake in the oven at 350 degrees for 15 minutes.
9. Remove from heat once warmed and mix within the dish. Garnish with cotija cheese, sprinkle with sliced green onion, add a few touches of cilantro leaves and top with a few spoonfuls of cucumber pico de gallo.
10. Serve immediately and enjoy!