Smoky Steak Tacos With Radish Salsa



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Ingredients 2 tablespoons vegetable oil, divided 1 pound skirt or flank steak Kosher salt and freshly ground black pepper ½ cup fresh cilantro leaves. Mix the cilantro with radishes, green onions, jalapeño pepper, lime juice, olive oil, kosher salt and fresh ground black pepper. (*Note: The radish salsa can become watery as it sits, so it’s best served about 10 minutes after preparation. Use a slotted spoon when serving the salsa to strain out any additional liquid.).

Fork tender, juicy and full of flavor Carnitas Tacos with Radish Salsa were done in less than an hour! Be ready, your house will smell ammmmazing!Mix paprika, cumin, cinnamon, cayenne, and 2 teaspoons salt in a small bowl. Rub all over steak. Step 2 Heat a grill or grill pan over medium-high.

Warm the tortillas on the grill. Thinly slice the steak against the grain. Double up the tortillas and fill with the steak and tomatillo salsa. Top with cheese and radishes.

While the sweet potato roasts, in a bowl, combine the radishes, white bottoms of the scallions and the juice of the remaining lime wedges. Drizzle with olive oil and season with salt and pepper to taste. 4 Warm the tortilla. Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.

Step 2 Cut beef into 4 equal pieces. Add tenderized skirt steak to a large ziplock. Pour marinade over the steak. Close ziplock, mix around and refrigerate overnight.

For the Radish Pineapple Salsa: to a medium bowl add pineapple, radish, red onion, cilantro, garlic clove, lime juice, jalapeno and salt. Using a spoon, toss to mix everything together. Thinly slice the steak against the grain.

Stir shallot, mint and cilantro into the strawberry salsa. Divide the steak and salsa among tortillas. Serve with lime wedges and more cilantro, if desired. Place tomatoes, peppers, onions and garlic in a food processor and season with salt, pepper, cinnamon, cumin, coriander, honey or agave, and process to a chunky salsa.

Transfer to bowl and combine with nuts; adjust seasonings. Slice steak and dress with juice of remaining charred lime.

List of related literature:

Add the cheese and cilantro and stir to combine.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
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Add the green onions, cilantro, and tomatoes with chiles.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
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Now turn the heat to medium and put in the scallions, green chile, cilantro, and ginger.

“Madhur Jaffrey's Quick & Easy Indian Cooking” by Madhur Jaffrey, Noel Barnhurst
from Madhur Jaffrey’s Quick & Easy Indian Cooking
by Madhur Jaffrey, Noel Barnhurst
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For the salsa, we enhanced canned diced tomatoes with green chiles, onion, chili powder, and garlic and roasted the mixture until it was spottily charred.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
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America’s Test Kitchen, 2015

That’s not to say cauliflower tacos can’t excite or that the category of tacos they help define doesn’t have the capacity for creativity.

“American Tacos: A History and Guide” by José R. Ralat
from American Tacos: A History and Guide
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* with Slide sour out cream, of the salsa, pan (use and a guacamole.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
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Serve the shredded meat alongside warm, soft tortillas, sliced jalapeños, cilantro, shredded cabbage, sliced radishes, sliced scallion, and wedges of lime.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
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Scribner, 2012

Browned ground beef mixed with sautéed onion, jalapeños, garlic, cumin, and chili powder went into our filling, and mashed pinto beans, tomato sauce, and cilantro rounded out the authentic flavors.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
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Throw in a tablespoon of the Taco Seasoning and a squeeze of fresh lime juice, and continue to sauté for 30 to 45 minutes to caramelize the onions and peppers.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

Meanwhile, Make the Avocado Pico de Gallo: Combine all the ingredients in a large bowl, and stir together.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • While your knife skills have improved, PLEASE watch Alton Brown’s episode of Good Eats about proper knife technique, I would hate for you to cutoff a part of any of your fingers.

  • Made this tonight for the fam. What a hit. This is now in the bi weekly rotation. No joke. Tasted like a recipe soak in authentic tradition from generation to generation. Thank you for sharing.

  • you mentioned lemons being a bitch because of the seeds, if you are using lemon juice just squeeze it over your hand so you catch the seeds and the juice runs in between your fingers. also please sharpen your knife. it will make everything so much easier and it is a lot safer to deal with since you don’t need as much pressure to cut something.

  • I love you man, you’re such an inspiration. I watch your show Mexico one plate at a time everyday. Even if they are re runs I enjoy them. Keep up the good work you’re truly amazing.

  • A great looking recipe. Fabulous flavours in there. That grilling mat looks pretty impressive. Where can someone purchase one? What do they cost? Cheers!

  • Rick Bayless knows what he’s doing. As he cut the skirt steak into three…I was thinking in my head…you are supposed to cut it against the grain! But of course, he knew that!

  • Wait what did he just call a spring onion?? As a chef from the UK, I thought I was aware of the different names for foods (egg plant-aubergine, Silantro, arugularocket and coriander etc. But not heard of spring onions version

  • The point of smoking a tough piece of meat, low and slow, is to render the fat and make it tender. The entire process essentially results in a lot of the internal liquid content to come out. Wouldn’t most of the injection come out with it?

    I’m guessing there’s no stall since there’s no brisket point either, cause otherwise an injection would also increase internal water content which would increase the chances of a stall too.

    Just curious what the point of the injection was, when you could go with a dry rub alone and be potentially better off.

    (I usually avoid injections cause it’s extra work and extra mess, and haven’t noticed a difference in juiciness. Just want to hear your opinions and experiences. Maybe I might be doing something different.)

  • Hutch I as well am in a relationship with a Mexican and I just would like to thank you for the inclusion of the radishes. She opened my eyes to them in authentic tacos and my life was changed. Mexican women are amazing aren’t they?

  • Hola señor Rick Baylee’s es la primera ves que dejo un comentario pero yo lo miro ase muchos años me encanta la dedicación a la gastronomía mexicana y la pasión con la que usted investigua ingrediente por ingrediente felicidades por tanto talento siempre desimos nosotros que detrás de un buen hombre ay una gran mujer saludos a su maravillosa familia ��❌��❌��❌ taco �� ������ martes�� delicioso ��

  • Hutch, I love these cooking vids, but I’d love for you to add a eating/reaction part at the end. We want to know how it all tastes!

  • How dare you add processed salsa to a freshly made salsa just to add heat, never do that, just add more fresh chiles. Greetings from Mexico and thanks for sharing.

  • Hey Hutch, check out a chef called Yotam Ottolenghi, super awesome chef and a really interesting person, think you’ll like the sort of stuff he does:)

  • I’m loving how that salsa looks, but i’m wondering what it would be like if it was kept a bit chunkier? Either way, you can’t lose.

  • Subbed 5 minutes into this gem of a video!!! Now I’m going to binge you like a Netflix original. Who needs sleep when there’s bbq to learn about!

  • I’ve bought skirts steaks in the UK and tried some of your recipes and love them. Only issue i find is that British Skirt steak is tough even when cut across the grain and cooked to a perfect medium rare……. I’ve spoke to my butcher about this and the only thing we can think of is that Americans must use a slightly different cut from a traditional English cut of Skirt Steak.

  • Hey Chef Tom! I’d like to see your take on Authentic Carnitas, cooked in lard, with evaporated milk and coke. I think your viewers would find this very interesting. I’ve made them and my family loved them even though they’re your basic meat and potatoes kind of family.

  • The Cooking With Hutch videos are my favorite. You should make a second channel and fill it with them. Maybe do more cooking with guests. It would be amazing.

  • Rick Bayless you are the man. Proud to Be from the sane city as you. You are a Chicago icon. You’re restaurant has Delicious food. God Bless.

  • every time I see a cooking video, I always have to revisit Nanner’s COD4 cooking commentary. It just makes me teleport back in time man, I fucking love it.

  • Can someone tell me if he meant short grain rice or long grain rice? He said long grain rice first and then when he added the rice he said it was short grain. It looks like long grain to me? Thankyou