Surf and turf tacos, one served with homemade pico de gallo and the other a spiced red cabbage garnish.
Directions for: Beef Mole Tacos and Baja Halibut Fish Tacos
Ingredients
Beef Mole Tacos3 cups (750 mL) beef stock
3 poblano peppers, quartered
2 Tbsp (30 mL) Mexican bittersweet chocolate, grated
1 Tbsp (15 mL) ground coriander
Tbsp (7.5 mL) ground cumin
1 Tbsp (22.5 mL) ground cinnamon
Tbsp (7.5 mL) ground allspice
2 tomatillos, husk removed and quartered
4 cherry tomatoes, cut in halves
onion, diced
cup (125 mL) peanuts
cup (125 mL) raisins
cup (75 mL) pumpkin seeds
cup (60 mL) sesame seeds
cup (125 mL) grapeseed oil (reserve 1 Tbsp/15 mL)
1 Tbsp (15 mL) salt
1 lb(s) (454 g) beef tenderloin, cut into 1.5-inch (4 cm) long strips
4 - 6 corn tortillas, grilled or warmed
cup (60 mL) queso fresco, grated
Pico de Gallo & Assembly2 green onions, thinly sliced
3 cherry tomatoes, quartered
1 lime, juiced
1 Tbsp (15 mL) olive oil
Salt and pepper
Beer Battered Halibut1 cup (250 mL) all-purpose flour
1 cup (250 mL) beer
1 lb(s) (454 g) halibut, cut into strips about 2-inches (5 cm) long
Vegetable oil for deep frying (2-3 inches/5-7.5 cm) deep
Salt and pepper
2 Tbsp (30 mL) sour cream
2 Tbsp (30 mL) mayonnaise
1 tsp (5 mL) Sriracha hot sauce
4 - 6 corn tortillas
1 radish, thinly sliced into matchsticks
2 Tbsp (30 mL) coriander leaves
Red Cabbage Garnish & Assemblyred cabbage, shredded
1 Tbsp (15 mL) coriander, chopped
1 Tbsp (15 mL) rice wine vinegar
Tbsp (7.5 mL) canola oil
1 pinch salt and pepper
Directions
Beef Mole Tacos1. in a small saucepan bring the beef stock to a simmer add the poblano pepper and Mexican chocolate, cook for 25-30 minutes.
2. while the chocolate mixture is cooking, blend all of the remaining ingredients (except the reserved oil, beef tenderloin, tortillas and queso fresco) in the food processor.
3. Add the blended mixture into the chocolate mixture in the saucepan and cook on low heat for 20-30 minutes to further develop the flavours.
4. Heat a cast iron pan on medium high. Sear beef strips in 1 Tbsp (15 mL) of grapeseed oil.
5. Add enough Mole to the pan so that the beef is covered, about 2-3 Tbsp (30-45 mL). if the Mole is too thick, thin with a little water and glaze the beef. Remaining Mole can be refrigerated for 3-4 days or frozen for 4 weeks.
Pico de Gallo & Assembly1. in a stainless steel bowl, add green onion and cherry tomatoes.
2. Add lime juice and olive oil, mix and season with salt and pepper. Set aside.
3. for the Beef Mole Tacos, spoon a generous of Beef Mole on the warm tortilla and top with the Pico de Gallo.
4. Top with a sprinkle of Pico de Gallo and serve immediately.
Beer Battered Halibut1. Using a whisk, blend the flour and beer, there should not be any lumps.
2. Place halibut in the beer batter.
3. in a large pot, add oil and heat to 375F (190C). Cook the battered halibut for 5 minutes or until golden brown.
4. Drain the fish on a paper towel lined tray and season with salt and pepper.
5. in a separate bowl, mix the mayonnaise, sour cream and Sriracha hot sauce. Set aside for assembly.
Red Cabbage Garnish & Assembly1. in a bowl, add cabbage, coriander, vinegar, oil salt and pepper and marinated for a minimum of 30 minutes before assembling the tacos.
2. on a warm tortilla, spread a little bit of the Sriracha mayonnaise followed by the crispy halibut and the cabbage slaw. Finish with a few pieces of radishes and fresh coriander leaves.
3. Tip: to assemble the tacos you must grill fresh corn tortillas or place them on an open flame for a few seconds to warm them and bring out the freshness and natural flavours.
4. Tip: on the side of the taco plate, I like to garnish with sliced avocado and wedges of fresh lime.
See more: Beef, Dinner, Fish, Hot and Spicy, Main, Mexican, Nuts, Seafood, Tomatoes, Vegetables