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News 4 Cooks - Abuelita's Street Tacos - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks - Abuelita's Street Tacos

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  • 1lb Marinated Skirt Steak, Chicken Thighs, Pork Butt, Chuck Flap
  • 1 Lime
  • Cilantro
  • Onion

For the steak and marinade

1 medium jalapeño, thinly sliced

2 garlic cloves, finely chopped

1/4 cup coarsely chopped cilantro

1/4 cup fresh lime juice

1/4 cup olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 teaspoon ground cumin

1 pound skirt steak

For Chicken and marinade

1⁄2 cup olive oil

1 teaspoon ground cumin

1 1⁄2 teaspoons salt

1 teaspoon dried oregano

2 tablespoons garlic, minced

1⁄3 cup lime juice

1⁄3 cup orange juice

1⁄2 teaspoon achiote powder

1pound chicken thighs

Carnitas

1 pound boneless pork butt (or shoulder)

3-4 teaspoons salt

1 teaspoon pepper

1 tablespoon dried oregano (or Mexican oregano)

1 tablespoon ground cumin

1 large brown or white onion , cut into wedges

8 cloves garlic , smashed

2 limes , juiced

2 large oranges , juiced (or 3/4 cup natural orange juice)

2 bay leaves

2 teaspoons kosher salt, divided

Barbacoa

3-4 pound chuck flap , fat trimmed

2 tablespoons extra virgin olive oil

2 bay leaves

Sauce

¼ cup apple cider vinegar

6 cloves garlic

4 teaspoons ground cumin

1 tablespoon dried oregano

1 teaspoons ground black pepper

1/8 teaspoon ground clove

4 chipotle peppers (from a can, packed in adobo sauce)

1 tablespoon adobo sauce (from the chipotle pepper can)

1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base)

¼ cup fresh lime juice

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