Food52’s Resident Sugar Man Rick Martinez is back at the grill in this latest episode of Sweet Heat. He shares his recipe for decadent tacos norteños including a citrusy beer marinade for the carne asada, a spicy and cheesy salsa, and creamy guacamole to top it all off. This dish brings both sweet and heat with bright flavors from the steak and bold chiles in the sauces for a delicious bite every time. GET THE RECIPE ►► [ Ссылка ]

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

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VIDEO CHAPTERS
00:00:00 Intro
00:01:15 Flavors First
00:02:49 Prepping the Marinade
00:04:53 It's Salsa Time!
00:06:32 Make the Steak Sizzle
00:07:17 The Final Touches
00:08:54 Plate Up & Eat Up
00:09:27 PSA

PREP TIME: 1 hour 20 minutes
COOK TIME: 25 minutes
SERVES: 4

INGREDIENTS

Tacos Norteños
1 cup Mexican-style pale lager beer
1/2 cup fresh lime juice
1/2 cup fresh orange juice
4 chiles chipotle in adobo, smashed plus 3 tablespoons adobo
4 garlic cloves, finely grated
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon cumin seed, crushed
2 teaspoons (8 g/.28 oz.) Diamond Crystal or 1 ¼ teaspoon Morton kosher salt
680 grams 1.5 lbs. boneless ribeye or NY strip steak, cut lengthwise to ¼” thickness
1/4 cup lard or extra-virgin olive oil
1 (125 g/4 oz.) chile poblano, stemmed and seeded, thinly sliced
1/2 medium (179 g/6.31 oz.) white onion, thinly sliced
3 chiles jalapeños, stemmed and chopped
3 garlic cloves, thinly sliced
1 teaspoon (4 g/.14 oz.) Diamond Crystal or ¾ teaspoon Morton kosher salt
8 (680 g/1.49 lbs.) roma tomatoes, cored and chopped
340 grams 12 oz. queso asadero, chihuahua, quesillo or monterrey jack, shredded
Lime wedges, tortillas de harina or maíz, guacamole, for serving

Guacamole
3 large ripe Hass avocados
1/4 white onion, finely chopped
1 to 3 serrano chiles, stemmed, seeds removed if desired, finely chopped
1 garlic clove, finely grated
2 tablespoons (or more) fresh lime juice
1 teaspoon kosher salt
1/4 cup chopped cilantro, plus more for serving


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