Calabacitas con Pico de Gallo
(Sautéed Zucchini with fresh Salsa)
Serves 4
2 tablespoons extra-virgin olive oil
1 chile de arbol, minced
1 garlic clove, minced
1 pound zucchini, cut into ¼ -inch circles
2 cups ORTEGA Salsa
½ cup queso blanco
Place a deep skillet over medium heat and coat with the oil. Add the chile and garlic and stir for 1 minute to flavor the oil. Add the zucchini and sauté for 3 minutes to soften. Add the ORTEGA Salsa, and continue to cook until the tomatoes begin to break down and the mixture is heated through, about 5 minutes. Remove from the heat, fold in the cheese and serve.
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Tacos de Carne Asada
(Roasted Beef Tacos)
Serves 4
(2 per person)
2 pounds flank steak, trimmed of excess fat
1 cup canned pickled jalapeños, including the carrots and onions that come with it
Extra-virgin olive oil for coating the pan
1 tablespoon salt
1 tablespoon freshly ground pepper
16 corn tortillas
1 medium white onion, chopped
½ cup chopped cilantro
¼ cup ORTEGA Salsa
2 limes, cut in wedges, for serving
Lay the flank steak on a flat surface and cover it with the jalapeño mixture, then roll the meat up like a pinwheel. Wrap tightly in plastic wrap and refrigerate for 1 hour up to 8 hours, so the flavors can sink into the meat.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Unroll the flank steak and scrape off the jalapeño mixture. Season the steak on both sides with salt and pepper. Grill (or broil) for 7 to 10 minutes per side turning once, until medium-rare. Remove to a cutting board and let rest for 5 minutes to allow the juices to settle, then slice across the grain into ¼ -inch-thick pieces.
Heat a large dry skillet over medium flame. Warm the tortillas for 30 seconds on each side, until toasty and pliable.
To make the tacos, stack 2 warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some onion and cilantro. Drizzle 1½ teaspoons of the ORTEGA Salsa on top of each taco and garnish with lime wedges.
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Aaron Sanchez, host of Food Network's Melting Pot and son of celebrated Mexican cooking authority, Zarela Martinez, shares two of his favorite family recipes with Ortega.com. Enjoy!
