Cowboy Tacos Recipes

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EPICUREAN COWBOY SPICE RUBBED, CEDAR PLANKED, SALMON TACOS



Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 24 tacos, 8 servings

Number Of Ingredients 22

3 to 4 cups golden brown sugar
1/4 cup good quality dark roast coffee, coarsely ground
1/2 cup seafood seasoning (recommended: Old Bay)
1/4 cup ground turmeric
1/4 cup curry powder
1/4 cup ground cumin
1/4 cup coarsely ground black pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
1 bunch of fresh cilantro leaves; chopped (yields approximately 1 cup)
1 bunch fresh flat leaf parsley; chopped (yields approximately 1 cup)
1 bunch fresh green onion; chopped (yields approximately 1 cup)
2 fresh pasilla chiles fire roasted, stemmed, seeded and chopped
2 fresh Anaheim chiles fire roasted, skinned and chopped
1/2 head fresh red cabbage, chiffonade
1/2 head fresh green cabbage chiffonade
2 serrano chiles, finely diced
1 1/2 tablespoons fresh squeezed lime juice, about 1 1/2 tablespoons, optional
6 pounds wild salmon fillet, boneless and skinless
3 cedar grilling planks (soaked for 3 hours)
4 dozen fresh corn tortillas (preferably homemade)
1 pound Cotija cheese crumbled for topping tacos

Steps:

  • Thoroughly mix all of the rub ingredients in a glass bowl and set aside. Cooks Note: Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups.
  • Combine all of the ensalada ingredients in a glass bowl and mix well. Set aside for tacos.
  • Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks. Cover the salmon liberally with the spice rub (approximately 1 cup per pound). It is ok if some spice rub falls onto the plank.
  • Heat the grill to high.
  • Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes. Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor.
  • Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes.
  • Add the fillets to a large bowl and set aside. In the meantime, toast the corn tortillas over the hot coals or on a preheated comal.
  • Add the ensalada to the bowl with the salmon and stir lightly to combine.
  • Using 2 overlapping toasted corn tortillas, scoop some of the salmon mixture onto the tortillas and top with some of the cheese. Repeat with the remaining tortillas and filling. For authentic Baja style service, use simple paper boats for serving vessels. The boats will allow the tacos to stand upright for better presentation.

COWBOY STEAK TACOS



Cowboy Steak Tacos image

Makes 12 soft tacos. For the corn salsa use either store bought or make your own similar to recipe #371343.

Provided by threeovens

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb beef eye round, sliced into thin strips
1/4 teaspoon salt
1 cup strong coffee
2 tablespoons ketchup
2 teaspoons chili powder
2 teaspoons vegetable oil
1 small red onion, sliced thin
1 red pepper, sliced thin
12 flour tortillas (6 inch) or 12 corn tortillas (6 inch)
3/4 cup sweet corn relish (store bought or similar to Mexicali Corn Relish)
fresh cilantro, for garnish

Steps:

  • Season strips of steak with salt and set aside.
  • In a small bowl, make a sauce by whisking together coffee, ketchup, and chili powder.
  • Heat a large skillet over medium high heat and cook the beef in vegetable oil to brown, about 2 or 3 minutes.
  • Add sauce, onions, and red pepper; cook until vegetables are tender and sauce thickens, about 6 to 8 minutes.
  • Meanwhile, wrap tortillas in paper towels and heat in microwave for 30 seconds.
  • To serve, spoon steak and vegetables mixture into tortilla, top with corn relish, and garnish with fresh, chopped cilantro.

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