Tacos On The Border Recipes

ON THE BORDER'S CARNE ASADA TACOS (COPYCAT RECIPE)

Steps:

• For carne asada:.
• Marinate meat, then prepare ingredients for dressing, before grilling meat.
• Plan to have flatbread warmed as you are ready to serve meat.
• Marinate steaks in lime juice in a shallow glass dish for 1 minute.
• Next add garlic, crushed red chile, black pepper, and Mexican oregano.
• Marinate in refrigerator for at least 20 but no longer than 40 minutes.
• While marinating meat:.
• Combine all ingredients for Jalapeno Ranch Dressing in a 1 cup dish.
• Mix well and refrigerate to let flavors blend.
• Preheat oven to 170 degrees (or lowest heat setting).
• Grill meat to desired doneness
• Remove steaks from grill and let "rest" for 5 minutes.
• Before meat is about to be taken off grill or while it is resting, add 1/3-1/2 cup of cheese on each flatbread.
• Lay the cheese covered flatbreads directly onto middle oven rack and warm until cheese is melted.
• Once meat has rested, cut meat against the grain into thin strips.
• On each flatbread add desired amount of meat, 1-2 tablespoons jalapeno ranch dressing and about 1 T french fried onion strings.
• Enjoy!

BORDER GRILL GRILLED ALASKA COD TACOS

Steps:

• Makes 3 cups, or 6 appetizer servings
• For the marinade, lightly toast cumin seeds in a dry skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add jalapenos, garlic, salt, pepper, and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth. Using hands, generously cover Alaska Cod entirely with marinade and let sit at room temperature for 20 minutes. Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Cook fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness. Remove fish from heat, cool slightly, and pull apart into large flakes. For Guacamole: Cut the avocados in half. Remove the seeds, peel, quarter, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately. To assemble tacos: Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca, and guacamole. Serve immediately accompanied by lime wedges. * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm. Copyright (c) 2010, Mary Sue Milliken and Susan Feniger, www.bordergrill.com

TACOS ON THE BORDER

Steps:

• Combine first three ingredients in baking pan. Broil on high for 10 minutes, mixing after 5.
• Top with provolone, broil until cheese is brown and bubbly.
• Serve in corn tortillas. I also like to serve this with black beans and rice.