I recently received a box of beautiful Mexican Avocados! I couldn't wait to add them to some of my favorite recipes! Here is one of my families favorites with the great addition of these very healthful avocados!
Skirt Steak Tacos with Tomato Rice and Marinated Avocados
* 1 orange, thinly sliced with peel
* 1/2 onion, thinly sliced
* 2 Serrano chiles, minced
* 5 garlic cloves, minced
* 2-3 pounds skirt steak
* Kosher salt and fresh ground black pepper
* 10 oz. lager style beer
* 1/2 cup soy sauce
* 2 Tablespoons Worcestershire Sauce
* 1/4 cup olive oil
In a wide, shallow glass baking dish, put half of the orange slices, half of the onion slices, half the chiles and half of the garlic pieces on the bottom of the dish. Season the steak with salt and pepper and put in the dish on top of the oranges, onions, peppers and garlic. Place the remaining orange and onion slices, chiles and garlic over the steak and pour in the beer, Worcestershire sauce, olive oil and soy sauce. Cover with plastic wrap and marinate for 2 hours or up to overnight in the refrigerator.
Preheat a grill. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve with rice and marinated avocados.
* 3 medium to large tomatoes, cut in half and seeds removed
* 2 cups chicken broth, plus more as needed
* 1 tablespoon vegetable oil
* 1 large finely diced carrot
* 2 large garlic clove, minced
* 2 cups medium-grain rice
* 2 teaspoons salt
* 1 bay leaf
* 1 whole serrano chile, minced
* 2 Tablespoons chopped cilantro
Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra chicken broth to make 4 cups of liquid.In a large saucepan, heat the oil over medium-high heat. Add the carrots and saute for about 4 minutes. Add the garlic and saute for 1 minute.
Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the Serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 - 25 minutes. Remove the pan from heat. Fluff the rice with a fork, add the cilantro and transfer to a serving bowl.
2 large avocados, sliced
Juice of 1/2 lime
1 - 2 Tablespoons Olive Oil
1/2 teaspoon Kosher salt
Sprinkle avocados with lime juice, salt and olive oil. Set aside.
6-8 Six inch Flour Tortillas
4 oz. Queso Fresco cheese, crumbled
Heat flour tortillas in a heavy skillet until warm, fill with grilled, sliced skirt steak, top with tomato rice, queso cheese and marinated avocado