Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 1 clove garlic, pounded to a smooth paste with a pinch of salt
• 2 Tbs. freshly squeezed lime juice; more as needed
• 1 Tbs. red-wine vinegar; more as needed
• 1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
• 1⁄2 tsp. sweet paprika
• Kosher salt
• 9 Tbs. extra-virgin olive oil
• 1 shallot, thinly sliced
• 1⁄2 cup pumpkin seeds (pepitas)
• One 1-1⁄4-lb. skirt steak, cold
• Freshly ground black pepper
• 2 ripe avocados
• 4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
• 2 medium-size carrots, very thinly sliced
• 3 radishes, such as French breakfast, very thinly sliced
• Aleppo pepper, for sprinkling (optional)

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Steak Tacos with Cucumber-Avocado Salsa

This is an updated version of everyone’s favorite make-your-own taco dinner. Here you fill warm corn tortillas with slices of succulent spice-rubbed steak, crunchy red cabbage, and cool, creamy avocado salsa.

For the salsa:

• 1 medium English cucumber, seeded and diced (about 2 cups)
• 2 medium firm-ripe avocados, peeled, pitted, and diced
• 1/2 red onion, diced
• Juice of 2 limes (about 1/4 cup)
• Salt to taste
• 1/4 cup chopped fresh cilantro
• 3 jalapeño peppers, seeded and finely chopped, or to taste

For the tacos:

• 1 Tbs. chili powder
• 2 cloves garlic, minced (about 2 tsp.)
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• Pinch of cayenne pepper
• 1-1/4 lb. top sirloin steaks (about 1-1/4 in. thick)
• 12 6-in.-diameter corn tortillas
• 3 cups shredded red cabbage
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

To make the salsa:

Combine all the ingredients in a medium bowl and toss gently to combine.  Serve within an hour of preparing.

To make the tacos:

Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.

In a small bowl, stir together the chili powder, garlic, cinnamon, salt, and cayenne. Rub the spice mixture into both sides of the steaks.

Grill or broil the steaks for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from the grill and let the meat sit for 5 minutes. Carve into thin slices.

Warm the tortillas by placing them on the grill for about 30 seconds, turning once. Or place 6 tortillas at a time between two moist paper towels and microwave for 45 seconds. Wrap in a cloth napkin or place  in a tortilla warmer to keep warm.

Place the carved steak, warm tortillas, cabbage, cilantro, lime wedges, and salsa in serving dishes and let diners make their own tacos at the table.

Sirloin Tacos

Serve these with roasted tomato salsa, as well as chopped lettuce, cilantro sprigs, sour cream, and your other favorite taco condiments.

• 1 Tbs. kosher salt
• 1 tsp. Hungarian paprika
• 1 tsp. dried granulated garlic
• 1 tsp. coarsely ground black pepper
• 1 tsp. dried thyme
• 2 lb. sirloin steak, about 1 inch thick
• 12 to 16 small (5-1/2- or 6-inch) flour or corn tortillas, warmed
• Roasted Tomato Salsa  

In a small bowl, combine the salt, paprika, garlic, pepper, and thyme; blend well. Sprinkle both sides of the steak with the dry rub and then rub it in. Let the meat sit for half an hour at room temperature.

To cook on a charcoal grill, light the charcoal (preferably hardwood) in a chimney starter. Pour the hot coals into the grill so that the coals are banked to one side. Put the grill grate on the grill. When the coals are coated in gray ash and you can hold your hand 1 to 2 inches above the grate for 2 seconds, set the meat directly above the coals to sear it until dark grill marks form, about 3 minutes per side. Or, heat one area of a gas grill on high and another on low. Set the meat on the grates on the high side and sear it until dark grill marks form, about 3 minutes per side.

When the steak is nicely marked by the hot grill on both sides, move the meat away from the coals (or to the cooler side of a gas grill) and cover the grill so it can cook indirectly. Remove the steak from the grill when it's slightly firm to the touch and registers 130° to 135°F on an instant-read thermometer for medium rare (about another 5 to 8 minutes), or 140° to 145°F for medium.

Let the steak rest on a cutting board for at least 5 minutes before carving. To serve, trim the fat from the steak and slice the meat on the diagonal into thin strips. Serve with warm tortillas and roasted tomato salsa and let your guests assemble their own tacos.

Arroz Rojo de Chile Ancho (Ancho Chile Red Rice)

This earthy, brick-red rice is made by frying the uncooked rice with a purée of ancho chiles. The addition of milk tones down some of the chile-induced heat.

• 4 medium to large dried ancho chiles, stemmed and seeded
• 4 cloves garlic, chopped
• 4-1/2 tsp. unsalted butter
• 1/3 cup blanched, slivered almonds
• 3 Tbs. olive oil
• 1-1/2 cups long-grain rice
• 1/3 cup finely chopped onion
• 1-3/4 cups homemade or low-salt chicken broth
• 2/3 cup milk
• 1-1/4 tsp. kosher salt
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1/2 cup sour cream (optional)
• 1 avocado, peeled and cut into large dice or slices (optional)

Put the chiles in a small saucepan. Cover with water, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes. Remove the pot from the heat, cover it, and let the chiles soak for 10 to 15 minutes; drain. Put the chiles in a blender, add the garlic and 1/3 cup water, and blend for at least 1 min., starting at low speed and gradually turning to high speed, to make a purée; set aside.

Melt 1-1/2 tsp. of the butter in a small skillet over medium to medium-low heat, add the almonds and cook, stirring often, until they are golden brown but not burned. Pour onto a plate and set aside.

Heat the olive oil and the remaining butter in a large pot or Dutch oven (with a good lid) over medium heat, add the rice and onions, and sauté, stirring frequently, for 5 to 6 minutes. The rice and onions should be starting to turn golden. Turn the heat to between medium and medium high, stir in the chile purée, and continue cooking, stirring every 30 seconds, until almost all the moisture has evaporated and the rice no longer sticks together, 7 to 10 minutes. Add the broth, milk, salt, oregano, and thyme, stirring to mix well. Bring the liquid to a boil, cover the pot, turn the heat to very low, and simmer for 20 minutes. Turn off the heat, stir in the toasted almonds, cover the pot, and let the rice steam, off the heat, for about 15 minutes. Serve with a dollop of the sour cream and the avocado.

Homemade Tortilla Chips

Nothing beats warm, salty, homemade tortilla chips when you're serving guacamole or other dips, and they couldn't be easier to make. In fact, they're so good, you might want to make a double batch while the oil is hot.

• 2 to 3 quarts peanut or canola oil
• One 10-pack 6-inch corn tortillas
• Kosher salt

Pour the oil into a 6-quart pot to a depth of at least 2 inches and set over medium-high heat. While the oil heats, stack the tortillas and, cutting through the entire stack, cut the tortillas into six wedges each. When the oil is shimmering hot but not smoking, drop in a piece of tortilla. If the oil is hot enough, the tortilla will float to the surface and brown in about 1 minute. If it’s not hot enough, it will sink.


Fry as many chips as you can at a time without overcrowding the pot (it may be just a handful), turning halfway through, until they’re lightly colored, about 1 minute. With a slotted spoon, transfer the chips to a large paper-towel-lined plate. Repeat.


Put the warm chips in a clean paper bag, add 1/4 tsp. salt, close the bag, and gently shake to season them. Season with more salt to taste.

Guacamole with Roasted Chile, Cumin, and Feta

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.

• 1 small fresh green New Mexico or poblano chile
• 1 medium lime
• 3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled
• 3 medium scallions, white and light-green parts only, chopped
• 5 Tbs. chopped fresh cilantro
• 1/4 tsp. ground cumin, preferably freshly ground
• Kosher salt
• 1/2 cup medium-diced fresh tomato
• 2 radishes, slivered (about 2 Tbs.)
• 1 Tbs. crumbled feta
• Store bought or homemade corn tortilla chips, for serving

On a gas stove, turn a burner to high and set the chile directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the chile on a baking sheet placed directly under the broiler. Put the chile in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and finely chop.


Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.


Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Chicken & Tortilla Soup

Be sure the broth is very hot so that it heats up the ingredients in the bowl and offers a strong contrast with the cool, smooth chunks of avocado. The spice level is very low—just a slight chile warmth—so if you prefer more of a kick, add more chili powder or use a hotter powder. This recipe is easily doubled.

• 1 Tbs. vegetable or olive oil, plus another 1/2 to 1 cup for frying the tortillas
• 1/4 cup finely chopped onion (from about 1/2 small onion)
• 1 Tbs. chili powder; more to taste
• 1 Tbs. tomato paste
• 2 skinless chicken thighs (bone-in or boneless)
• Salt to taste
• 4 cups homemade or low-salt canned chicken broth (I use Pacific brand)
• Fresh cilantro: six 2-inch stems for the broth, plus 1/4 cup roughly chopped leaves for the garnish
• 4 fresh corn tortillas, 6 inches across, cut into 1/4-inch-wide strips
• 1/2 cup corn kernels (canned is fine)
• 1/2 cup canned black beans, rinsed and drained
• 3/4 cup diced fresh tomato

For the garnish:

• 1 ripe avocado, diced and tossed with a squeeze of lime juice
• 1/4 cup crumbled queso fresco, feta, or ricotta salata
• 2 dollops sour cream
• Lime wedges for serving

Put 1 Tbs. of the oil in a large saucepan or small soup pot, add the onion, and cook over medium heat until the onion has softened but not browned, about 3 minutes. Add the chili powder and tomato paste and stir with a wooden spoon to mix and cook briefly; take care not to let the chili powder scorch.

Season the chicken thighs lightly with salt and nestle them in the chile paste, turning them once so they’re entirely coated. Pour in about 1/2 cup of the broth and adjust the heat to a simmer. Cover the pan and cook the chicken, turning once, until it’s extremely tender when pierced with a knife, 30 to 40 minutes (add a little more broth if the pan is drying out). When the chicken’s done, remove it from the pan, let it cool a bit, and cut or shred it into bite-size pieces, discarding any bones and bits of fat or gristle; set aside.

If there’s any visible grease in the pan, spoon it off, add the remaining broth and the cilantro stems and simmer, uncovered, until the broth has reduced by about one-third and is quite flavorful, 20 to 30 minutes.

While the broth is reducing, fry the tortillas: Linke a plate with two layers of paper towels. Fill a small, high-sided saucepan with enough oil to come to about a 1-inch depth. Heat the oil over medium heat; when it reaches 375°F or when a strip of tortilla sizzles immediately when dipped in the oil, add six to eight strips of tortilla. With tongs or a long fork, "scrunch" them for a second or two so they take on a wavy shape. Fry until the strips aren't bubbling much and have become golden brown, about 1 minute. Transfer to the paper towels. Repeat with the remaining strips.

Divide the shredded chicken, the corn, black beans, tomato, and tortilla strips between two large soup or pasta bowls. Reheat the broth if necessary so it’s piping hot and pour it over the ingredients in the bowls. Serve immediately, and let each diner add the avocado, cheese, sour cream, chopped cilantro, and a big squeeze of lime juice at the table.

Chicken Enchiladas with Creamy Tomatillo Sauce

This is a great destination for leftover chicken or turkey. If you have some on hand, use it instead of the chicken thighs. If you can find Mexican cheese, try queso panela or queso añejo instead of the mozzarella and provolone.

• 1 lb. boneless, skinless chicken thighs (to yield about 2 cups shredded cooked meat)
• Salt to taste
• Vegetable oil as needed
• 12 corn tortillas, 6 inches in diameter
• Creamy Tomatillo Sauce
• 4 oz.(1 cup) grated mozzarella
• 1-1/3 oz. (1/3 cup) grated provolone

Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.

Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they’ll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.

Heat the oven to 400°F. With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bublling and browned in spots, 15 to 20 minutes.

Beefy Chelada Cocktails

There are many variations on the Chelada, or Mexican beer cocktail. Some versions are as simple as adding a little hot sauce, lime juice, and ice to a beer glass before pouring in the (preferably Mexican) lager. Others are made by filling a glass halfway with tomato juice cocktail or Bloody Mary mix and the rest of the way with beer. But this Chelada uses chilled leftover beef broth from making Shredded Brisket Tacos. It may sound crazy, but it's a delicious and refreshing drink that goes perfectly with tacos.

• Celery salt
• 10 lime wedges
• Hot red pepper sauce, such as Tabasco
• 10 tsp. prepared horseradish (or to taste)
• Sea salt and freshly ground black pepper
• 1-1/4 cups beef broth from the Shredded Brisket Tacos or store-bought beef broth, chilled
• 2 quarts tomato juice cocktail (such as V8), chilled
• 5 12-oz. bottles Mexican lager (such as Dos Equis), chilled
• 10 lime wheels

Freeze 10 beer mugs, pint glasses, or schooners. Spread celery salt in a small saucer. Wet the rims of the glasses with the lime wedges, then dip the rims in the celery salt. Squeeze one lime wedge into each glass and add the wedge to the glass. Add a dash of the hot pepper sauce, 1 tsp. of the horseradish, and a small pinch of sea salt and black pepper to each glass. Add 2 Tbs. of the beef stock to each glass and mix well. Fill each glass with 3/4 cup of the tomato juice cocktail and half a bottle of the beer. Stir gently so you don't make too much foam. Garnish with the lime wheels and serve immediately. 

Chiles Rellenos

Fried in a fluffy batter and served with a roasted tomato sauce, these stuffed poblano chiles are a Mexican classic. The filling is based on Cuban picadillo, a blend of ground beef, tomatoes, peppers, onions, and raisins.

For the filling

• 1/4 cup extra-virgin olive oil
• 2 Tbs. finely chopped garlic (6 medium cloves)
• 1 medium white or yellow onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 1-1/4lb. ripe tomatoes, peeled and finely chopped (about 2-1/4 cups) or one
  28-oz. can whole plum tomatoes, drained and finely chopped
• 1 tsp. ground cumin
• 1 tsp. dried oregano, preferably Mexican
• 1/4 tsp. ground cinnamon
• Kosher salt
• 1 lb. 80% lean ground beef or ground turkey
• 1/2 cup slivered almonds
• 1/2 cup raisins
• 1/2 cup lower-salt chicken or beef broth

For the sauce

• 1 medium yellow onion, quartered lengthwise
• 2 lb. ripe tomatoes, cored and halved horizontally
• 1/4 cup extra-virgin olive oil
• 4 tsp. finely chopped garlic (4 medium cloves)
• 1 tsp. ground cumin
• 1 tsp. dried oregano, preferably Mexican
• Kosher salt

For the chiles

• 8 large poblano chiles
• 4 cups vegetable oil
• 4-1/2 oz. (1 cup) all-purpose flour
• Kosher salt
• 5 large eggs, at room temperature, separated

Make the filling

In a heavy-duty 12-inch skillet, heat the oil over medium heat until shimmering hot. Add the garlic and cook, stirring, until fragrant, about 20 seconds. Add the onion and cook until pale golden, about 5 minutes.

Add the green pepper and cook until tender, about 3 minutes. Add the tomatoes, cumin, oregano, cinnamon, and 2 tsp. salt and cook, stirring occasionally, until the oil begins to separate and pool, 8 to 10 minutes.

Add the meat and stir, breaking up any lumps. Add the almonds and raisins and stir occasionally until the meat is cooked through, about 10 minutes. Add the broth and cook until most of the liquid has evaporated, about 3 minutes. Transfer to a large bowl and set aside.

Make the sauce

Position a rack 4 inches from the broiler and heat the broiler on high. Put the onion and tomatoes cut side down on a foil-lined rimmed baking sheet and broil, turning the onion once or twice, until charred and softened, about 8 minutes.

Pull off the tomato skins with tongs. Blend the tomatoes and onion to a coarse purée in a blender or food processor.

Heat the oil in a 3- to 4-quart saucepan over medium heat until shimmering hot. Add the garlic and cook, stirring, until fragrant, about 20 seconds. Stir in the tomato purée, cumin, oregano, and 2 tsp. salt. Simmer, stirring occasionally, until the oil begins to separate and pool, about 10 minutes. Season to taste with salt and keep warm.

Roast the chiles

Wrap the chile stems in foil to keep them from charring and falling off.

For a gas stove, arrange the chiles over a lit burner (you can fit two to three per burner). For an electric stove, arrange all chiles on a foil-lined rimmed baking sheet and position it 4 inches below a hot broiler. As each side blackens and blisters, turn the chiles with tongs until they’re blistered all over.

Immediately put the chiles in a large bowl, cover, and let steam for 15 minutes. Remove the skin with your fingers or a paper towel. (It’s OK if you can’t remove all of it.)

Remove the foil from the stems, and slit the chiles lengthwise, starting about 1/2 inch from the stem and ending about 1/2 inch from the point. Remove the seed core, being careful not to damage the stem.

Stuff and fry the chiles

Video: Watch Shelley Wiseman stuff and fry the chiles.

Spoon about 1/2 cup of the filling into each chile and then press the cut edges together. (If the chiles tear, press the torn edges together.) Arrange the chiles on a tray or baking sheet.

Position a rack in the center of the oven, put a paper-towel-lined large rimmed baking sheet on it, and heat the oven to 200°F.

Clip a deep-fry or probe thermometer to an 11- or 12-inch straight-sided sauté pan or cast-iron skillet. Heat the oil in the skillet over medium heat to 350°F.

Meanwhile, mix the flour and 2 tsp. salt in a shallow bowl. In a wide bowl, beat the egg whites and 1/2 tsp. salt with an electric mixer on medium speed until soft peaks form. On low speed, add the yolks one at a time, and beat just until they’re fully incorporated.

Working in batches of 2 or 3, hold a chile by the stem, lightly dredge it in the flour, and then dip it in the egg batter, using a silicone spatula to coat all sides. Lower the chile gently into the hot oil. Fry until one side is golden, about 1 minute. Using a slotted spoon and tongs, carefully turn the chiles and fry until the other side is golden, 1 to 2 minutes more. Transfer to the paper-towel-lined baking sheet in the oven to stay warm while you finish the remaining chiles.

Serve the chiles on a pool of the sauce.

Fresh Cherry Margarita

Muddled sweet cherries add a burst of bright color to the classic Mexican cocktail. Look for agave nectar at the supermarket near the honey and maple syrup.Need more drink ideas? Visit our Drinks Guide for hudreds of recipes for fun mixed drinks as well as classic cocktails.

• 12 fresh sweet cherries, pitted
• 1-1/4 fl. oz. (2-1/2 Tbs.) tequila, preferably blanco 100% agave
• 1 fl. oz. (2 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) agave nectar, preferably dark
• 1/2 fl. oz. (1 Tbs.) maraschino liqueur
• 1 fresh sweet cherry with stem, for garnish

Put the cherries in a cocktail shaker and mash them with a muddler or the end of a wooden spoon until well crushed, about 1 minute. Add the tequila, lime juice, agave nectar, maraschino liqueur, and 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass filled with fresh ice. Garnish with the cherry.

Skirt Steak Tacos with Spicy Sour Cream

Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket spice section. Add bowls of fresh shredded lettuce, ripe tomatoes, and buttery avocado and let everyone dress their own tacos. 

• 1/2 cup sour cream
• 1/4 tsp. ground chipotle chile
• Kosher salt
• 1 Tbs. extra-virgin olive oil
• 1 tsp. ground cumin
• Freshly ground pepper
• 1 lb. skirt steak (3/4 inch thick)
• Eight 6-inch flour or corn tortillas
• 1/4 small head iceberg lettuce, shredded (2 cups)
• 2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
• 1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
• 1/3 cup chopped red onion

Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.


In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.


Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.

Fresh Corn Tortillas

Tender, flavorful, homemade corn tortillas are worlds apart from their store-bought counterparts, and they make any taco taste better. Although not necessary, a tortilla press comes in handy for making these.

• 2 lb. (8 cups) fine-grind masa harina (such as Maseca or Goya Masarica brand)
• 4 to 5-1/2 cups warm water (about 100°F)
• 1 tsp. kosher salt

Cut two 8-inch circles from a clean plastic grocery store bag or gallon-size zip-top bag; set aside.

In a large bowl, combine the masa harina, 4 cups of the warm water, and the salt. Mix and knead with your hands until the dough is smooth and homogenous, adding more water 1/4 cup at a time as needed—the dough should feel like Play-Doh: flexible, soft, and smooth, not stiff. To test the dough, pinch off a bit, roll into a ball, and flatten between your palms. The dough should flatten easily, with few if any cracks forming around the edges. If deep U-shaped cracks form, add more water and test again.

Divide the dough into 2-oz. balls (about the size of golf balls), keeping them covered with a damp towel while you shape them.

Heat a large griddle over medium heat (or use two large skillets if you don’t have a large griddle). Use a tortilla press or the bottom of a wide, heavy pot to flatten a dough ball between the two pieces of plastic into a 6-inch tortilla of even thickness. Peel off the top piece of plastic, flip the tortilla over onto your hand, and carefully peel off the other piece of plastic.

Slap the tortilla onto the griddle (this breaks any air bubbles) and cook, flipping once, until the surface is brown in spots and appears dry, 1 to 2 minutes per side. While the first tortilla cooks, shape and begin cooking another. Continue shaping and cooking the remaining tortillas in this manner. As they’re done, wrap them in a slightly damp dishtowel to keep them warm and flexible.

Smoky Black Bean & Cheddar Burrito with Baby Spinach

Chipotle chiles in adobo lend a nice smoky overtone to this meatless meal, while toasted pepitas folded into the filling give it an unexpected crunch.

• 4 burrito-size (9- to 10-inch) flour tortillas
• 15 grape tomatoes, quartered lengthwise (from 1 pint)
• 2 Tbs. fresh lime juice; more as needed
• 1/4 cup chopped fresh cilantro
• Kosher salt
• 2 Tbs. extra-virgin olive oil
• 1/4 cup raw pepitas (optional)
• 1 tsp. seeded and minced chipotle plus 1 tsp. adobo sauce (from a can of chipotles en adobo)
• 3/4 tsp. ground cumin
• 1 19-oz. can black beans, drained and rinsed
• 1/2 cup grated sharp Cheddar
• 1-1/2 oz. baby spinach (about 1-1/2 cups)
• 1/4 to 1/2 cup sour cream (optional)

Heat the oven to 250°F. Wrap the tortillas in aluminum foil and warm in the oven.

Meanwhile, in a small bowl toss the tomatoes with 1 Tbs. of the lime juice, about 1-1/2 Tbs. of the cilantro, and a generous pinch of salt. Set aside.

If using the pepitas, heat 1 Tbs. of the olive oil and the pepitas in a 12-inch skillet over medium heat. Cook, stirring frequently, until they are puffed and some are golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the pepitas to a plate lined with a paper towel. Sprinkle with a generous pinch of salt and toss.

Return the pan to medium heat. Add the remaining 1 Tbs. olive oil. (Or if not using pepitas, heat the 2 Tbs. oil over medium heat.) Add the chipotle, adobo sauce, and cumin. Stir to blend into the oil, and then add the beans and 2 Tbs. water to the pan, stirring to blend. Simmer until warmed through, about 2 minutes. Reduce heat to low. Mash about half of the beans with a fork. Stir in the cheddar and the remaining 2-1/2 Tbs. cilantro and 1 Tbs. lime juice. Season to taste with salt. If the beans seem too thick, add a tablespoon or two of water to thin to a soft, spreadable consistency.

Working with one tortilla at a time, spread about 1/4 of the beans along the bottom third of a tortilla. Top with 1/4 of the spinach, and sprinkle with about 1/4 of the tomatoes and pepitas (if using). If you like, add a little lime juice and sour cream on top. Fold the bottom edge over the filling, fold in the sides, and roll up the burrito.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• One 2 to 2 1⁄2-pound lobster

For the mango salsa

• 1 cup diced mango
• 1⁄2 cup chopped red onion
• 1⁄4 cup chopped cilantro
• 1⁄2 chopped fresh habañero chile
• 2 Tbs. lime juice
• 1⁄4 tsp. salt

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 4 6-inch flour or corn tortillas

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Cilantro-Lime Guacamole

Taste your guacamole as you're making it. Avocados can take a fair amount of lime juice and cilantro, but since both of these ingredients can vary in strength, it's a good idea to taste as you go.

• 2 medium-size ripe avocados
• 2 to 3 Tbs. fresh lime juice
• 3/4 tsp. kosher salt; more to taste
• 1/2 tsp. ground coriander
• Pinch ground cumin
• 3 to 4 Tbs. chopped fresh cilantro
• 1 tsp. minced fresh jalapeño 

Halve the avocados, pit them, and scoop the flesh with a large spoon into a small mixing bowl. Sprinkle the 2 Tbs. lime juice over the avocados, add the salt, coriander, and cumin, and use a wooden spoon to break up the avocados, stirring until they're coarsely mashed. Stir in 3 Tbs. of the cilantro and the jalapeño. Taste and add more lime juice, cilantro, and salt as needed. Transfer to a small serving bowl and serve with tortilla chips.

Chicken Soup with Lime and Hominy

This is a quick and easy version of sopa de lima, a comforting yet refreshing Yucatan chicken soup made tangy with fresh lime juice. Tasty garnishes include fried tortilla strips (or tortilla chips), diced avocado, and fresh cilantro.

• 12 oz. boneless, skinless chicken breasts
• 1 Tbs. vegetable oil
• 1 small white onion (8 oz.), chopped
• 4 medium cloves garlic, minced
• 1 small jalapeño, minced
• 1 quart lower-salt chicken broth
• 1 15-oz. can hominy, drained
• 1 tsp. dried Mexican oregano, crumbled if the leaves are large
• 4 to 5 Tbs. fresh lime juice
• Kosher salt and ground black pepper
• 2-1/2 oz. cotija or feta cheese, cut into 1/4-inch cubes (1/2 cup)

Cut each chicken breast crosswise into 1-1/2-inch-wide pieces.


Heat the oil in a 6-quart pot over medium-high heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring often, until fragrant, about 45 seconds. Add the broth, hominy, oregano, and chicken. Raise the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer gently, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is cooked through, about 10 minutes.


Transfer the chicken to a plate. Using two forks, shred the meat into bite-size pieces and return to the pan. Bring the soup back to a simmer over medium heat, stir in the lime juice, and season to taste with salt and pepper. Ladle into bowls, top with the cheese, and serve immediately.

Tacos with Pork in Green Sauce (Tacos de Cerdo en Salsa Verde)

The acidity of the tomatillos beautifully balances the fat of the pork shoulder in these tacos, so there is no need for lime wedges when serving them. The onion and additional cilantro provide crunch and fragrance.

For the pork in green sauce

• 1-1⁄2 lb. tomatillos (15 to 18), husked and rinsed
• 2 serrano or jalapeño chiles, stemmed
• 1 tsp. cumin seeds
• 3 allspice berries
• 1 whole clove
• 3 medium garlic cloves, peeled
• 1⁄2 cup coarsely chopped cilantro
• 1-1⁄2 tsp. salt, divided
• 3 lb. pork shoulder, cut into 1-inch pieces
• 2 Tbs. vegetable oil

For the tacos

• 15 to 20 6-inch corn tortillas, warmed
• chopped white onion, for garnish
• chopped fresh cilantro, for garnish
• Mexican crema or sour cream, for garnish

In a 3-quart saucepan, cover the tomatillos and chiles with cold water and bring to a boil. Reduce the heat and simmer the vegetables uncovered, turning occasionally, until the tomatillos are tender and khaki-green all over but still intact, about 15 minutes.

Heat the cumin, allspice berries, and clove in a small, dry skillet over medium heat, shaking the pan or stirring the spices until they are fragrant and the cumin seeds are a few shades darker, about 1 minute.

Put the spices in a blender along with 1 cup of the tomatillo cooking water and blend until the spices are ground. Using a slotted spoon, gently lift the tomatillos and chiles out of the remaining cooking water and put them in the blender along with the garlic, cilantro, and 1⁄2 tsp. salt. Blend until smooth.

Pat the pork dry and season with the remaining 1 tsp. salt.

Heat the oil in a wide, heavy 4- to 5-quart pot over medium-high heat and brown the pork in batches without crowding, turning occasionally, about 8 minutes per batch.

Return all the meat to the pan and add the tomatillo sauce. Bring to a simmer, stirring to coat the meat, then reduce the heat. Simmer the pork, covered, stirring occasionally, until the meat is tender and the sauce is thickened, 1-1⁄2 to 2 hours. If necessary, continue to cook uncovered to thicken the sauce. Shred the meat with two forks.

Make the tacos with the tortillas, onion, cilantro, and crema.

Sirloin Tacos

Serve these with roasted tomato salsa, as well as chopped lettuce, cilantro sprigs, sour cream, and your other favorite taco condiments.

• 1 Tbs. kosher salt
• 1 tsp. Hungarian paprika
• 1 tsp. dried granulated garlic
• 1 tsp. coarsely ground black pepper
• 1 tsp. dried thyme
• 2 lb. sirloin steak, about 1 inch thick
• 12 to 16 small (5-1/2- or 6-inch) flour or corn tortillas, warmed
• Roasted Tomato Salsa  

In a small bowl, combine the salt, paprika, garlic, pepper, and thyme; blend well. Sprinkle both sides of the steak with the dry rub and then rub it in. Let the meat sit for half an hour at room temperature.

To cook on a charcoal grill, light the charcoal (preferably hardwood) in a chimney starter. Pour the hot coals into the grill so that the coals are banked to one side. Put the grill grate on the grill. When the coals are coated in gray ash and you can hold your hand 1 to 2 inches above the grate for 2 seconds, set the meat directly above the coals to sear it until dark grill marks form, about 3 minutes per side. Or, heat one area of a gas grill on high and another on low. Set the meat on the grates on the high side and sear it until dark grill marks form, about 3 minutes per side.

When the steak is nicely marked by the hot grill on both sides, move the meat away from the coals (or to the cooler side of a gas grill) and cover the grill so it can cook indirectly. Remove the steak from the grill when it's slightly firm to the touch and registers 130° to 135°F on an instant-read thermometer for medium rare (about another 5 to 8 minutes), or 140° to 145°F for medium.

Let the steak rest on a cutting board for at least 5 minutes before carving. To serve, trim the fat from the steak and slice the meat on the diagonal into thin strips. Serve with warm tortillas and roasted tomato salsa and let your guests assemble their own tacos.