Kerry Simons Addictive Soft Steak Tacos Fajitas Recipes

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KERRY SIMON'S ADDICTIVE SOFT STEAK TACOS (FAJITAS)



Kerry Simon's Addictive Soft Steak Tacos (Fajitas) image

Much quicker than you would think to prepare and absolutely delicious. If you like fajitas or steak tacos these are for you Kerry Simon is the chef of the Hard Rock Cafe in Las Vegas, recipe from an interview in esquire. Not nearly as complicated or time consuming as the list of ingredients looks at first and the salsa, crema and guac can be made a couple of hours ahead. I have used the lime crema for years on chili before I ever tried this recipe for tacos; will publish it separately as well (Recipe #239431). Once I discovered the crema I never went back to regular sour cream with Tex-Mex or Mexican dishes.

Provided by MarraMamba

Categories     Meat

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 23

3 1/2 lbs skirt steaks, cut against the grain into strips (a little smaller than your little finger)
20 (4 inch) flour tortillas
1/2 cup canola oil
1 large napa cabbage, cleaned, cut into thin strips, and tossed with the juice of 2 limes (also called Chinese)
2 teaspoons dried chipotle powder
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons cumin
3 teaspoons kosher salt, kosher
1 jalapeno pepper
1 red onion, sliced 1/4-inch thick
4 plum tomatoes
2 ounces canola oil
1 teaspoon kosher salt, kosher
1/2 bunch cilantro, roughly chopped
3 limes, juice of, fresh
6 ripe Hass avocadoes, halved, pits removed, flesh scooped out and placed in large bowl with the juice of 4 limes
4 plum tomatoes, small diced (about 2 cups)
1 red onion, minced, about 1 cup
1 bunch fresh cilantro, roughly chopped
2 teaspoons kosher salt, kosher
2 cups sour cream
2 fresh limes

Steps:

  • To make tacos:.
  • Combine spice-mixture ingredients and toss with steak to coat. Set aside. Preheat oven to 300 degrees. Warm tortillas on cookie sheet in oven. Heat two large sauté pans to medium-high. When pans are hot, add oil to each pan followed by 1/2 the seasoned meat. Spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly. Cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring. After 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle.
  • To make salsa:.
  • Rub jalapeño, onion, and tomatoes lightly with oil and roast in large sauté pan on medium-high, turning frequently until lightly charred all over. Set aside to cool. When cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky. Transfer to bowl, add cilantro and lime juice, cover, and refrigerate. (For a milder salsa, use only half the jalapeño).
  • To make guacamole:.
  • Lightly crush avocados with fork until almost smooth but still a little chunky. Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.
  • To make lime crema:.
  • Whisk 2 cups sour cream together with the juice of 2 fresh limes.
  • To serve:.
  • Spread 1/2 tbsp guacamole on each warmed tortilla, followed by a large pinch of cabbage. Distribute meat evenly and fold tortillas up end to end. Serve immediately on a large platter with the salsa, crema, guacamole.

Nutrition Facts : Calories 1415.6, Fat 93.9, SaturatedFat 24, Cholesterol 211.9, Sodium 2618.8, Carbohydrate 78.1, Fiber 16.4, Sugar 9.9, Protein 70.7

SOFT-SHELL STEAK TACOS WITH CREAMY LIME COLESLAW



Soft-Shell Steak Tacos With Creamy Lime Coleslaw image

Make and share this Soft-Shell Steak Tacos With Creamy Lime Coleslaw recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 25m

Yield 8 tacos

Number Of Ingredients 17

1 lb top sirloin steak, cut into very thin strips
1 teaspoon dried chipotle powder or 1 teaspoon dried ancho chile powder
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil
1 (16 ounce) bag coleslaw mix
1 lime, juice of
1/4 cup mayonnaise
1/2 cup sour cream
1 teaspoon honey
2 garlic cloves, peeled and minced
1/2 teaspoon ground cumin
1/2 fresh jalapeno pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
salt and pepper
cheddar cheese (optional)
8 flour tortillas

Steps:

  • In a medium bowl, mix together the chili powder, salt, black pepper and oil. Toss with the steak strips.
  • In another medium bowl, mix together the coleslaw, lime juice, mayonnaise, sour cream, honey, garlic, cumin, jalapeno, cilantro and salt and pepper to taste.
  • In a skillet over medium-high heat, add the steak and cook to desired doneness.
  • To assemble, place equal amounts of steak on tortillas, top with coleslaw and cheddar, if using; roll up.

Nutrition Facts : Calories 216.5, Fat 12.9, SaturatedFat 3.3, Cholesterol 9.4, Sodium 561.7, Carbohydrate 22.7, Fiber 2.6, Sugar 4.2, Protein 3.8

ARRACHERA (SKIRT STEAK TACOS)



Arrachera (Skirt Steak Tacos) image

I make this every once in a while and it is fantastic. I noticed there are only a couple of recipes for this on here and neither of them call to marinade the steak in beer, which is how I've seen it done traditionally and how I was taught so I thought I'd try to describe how I make it. I also made up a chicken version that is really good too that I'll try to post eventually.

Provided by Jfoxe

Categories     Meat

Time 40m

Yield 24 tacos, 6-8 serving(s)

Number Of Ingredients 7

2 lbs skirt steaks, pounded flat
1 whole onion
4 -6 garlic cloves, depending on taste
adobo seasoning
cumin
pico de gallo
beer

Steps:

  • Pound the skirt steak until it's flat or instead, ask the butcher to run it through the machine that flattens it out. Doing this works best.
  • Season meat with Adobo, Cumin, and Pico de Gallo. I use the Adobo that has Cumin already in it and it works great.
  • Rub seasoning into the meat.
  • Layer meat, onions, and garlic in a deep pan or bowl and cover with beer by placing portion of meat on the bottom, top with onions (sliced so that it forms rings), chopped garlic, then repeat until all meat is used. Fill with beer of choice until everything is covered.
  • Let sit for several hours or overnight.
  • Cook meat on grill.
  • Serve with heated corn tortillas and what ever taco toppings you prefer.

Nutrition Facts : Calories 258.3, Fat 12.5, SaturatedFat 4.8, Cholesterol 98.3, Sodium 102.4, Carbohydrate 2.4, Fiber 0.3, Sugar 0.8, Protein 32.2

LOW SODIUM SOFT TACOS



Low Sodium Soft Tacos image

Make and share this Low Sodium Soft Tacos recipe from Food.com.

Provided by WI Cheesehead

Categories     One Dish Meal

Time 25m

Yield 2 tortillas, 6 serving(s)

Number Of Ingredients 12

1 lb lb lean ground beef
1 (16 ounce) can tomato puree
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sugar
1/4 teaspoon fresh ground black pepper
12 low-sodium low-fat flour tortillas
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 tomatoes, chopped
1/2 head lettuce, shredded

Steps:

  • Brown meat in a large nonstick skillet. Pour off fat.
  • Add tomato puree, chili powder, garlic and onion powders, sugar and black pepper. Mix well.
  • Cook uncovered over low heat 20 minutes or until thick, stirring occasionally.
  • Heat tortillas in a nonstick skillet over medium-high heat or in a microwave oven.
  • Spoon meat mixture onto hot tortillas and top with green pepper, onion, tomatoes and lettuce.
  • Fold tortilla over filling and serve.

Nutrition Facts : Calories 184.1, Fat 7.9, SaturatedFat 3.1, Cholesterol 49.1, Sodium 84.6, Carbohydrate 11.7, Fiber 2.8, Sugar 6.1, Protein 17.4

STEAK TACOS



Steak Tacos image

Make and share this Steak Tacos recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

2 -4 ounces rib eye steaks
kosher salt
black pepper, freshly ground
1 tablespoon vegetable oil
oil (for frying)
4 (6 inch) white corn tortillas
1 cup mild cheddar cheese, shredded
jalapenos or avocado

Steps:

  • Season steaks with salt and pepper. heat a medium-large skillet over medium-high heat. Add 1 tablespoon oil and cook the steaks to the desired doneness. Set the steaks aside, but hold on the skillet.
  • In another small skillet heat about 1 inch of oil over medium heat. Using tongs, slide a tortilla into the hot oil, and cook just until soft and pliable, about 30 seconds. Repeat with the other tortillas. Set the pan aside.
  • Thinly slice the steaks. Lay the softened tortillas on a work surface and divide the meat between the tortillas. Top each steak with some cheese. Fold each filled tortilla over into a taco shape.
  • Add a little hot oil to the medium-large skillet. Cook the tacos in batches, turning once, until crisp on both sides and the cheese melts. Serve the tacos with tomatoes, onions, lettuce, salsa, and other toppings as desired.

FRESH PUMPKIN SOUP BY KERRY SIMON



Fresh Pumpkin Soup by Kerry Simon image

One of my favorite "star" chef's, this sounds divine. Found it on Food Network. Prep time does not include time to roast the pumpkin

Provided by MarraMamba

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin (roasted and diced, see note below)
1 tablespoon sage leaf
3 cups chicken stock
1 cup cream
salt & freshly ground black pepper

Steps:

  • In a stockpot over medium heat, melt butter and saute onion, carrot, apple, and sage until all are tender, add roasted pumpkin and cook about 8 to 10 minutes.
  • Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender (might need to add broth in the blender). Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
  • Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
  • Divide soup among 4 soup bowls and serve immediately.
  • COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

Nutrition Facts : Calories 352.4, Fat 26.6, SaturatedFat 15.8, Cholesterol 87, Sodium 351.6, Carbohydrate 23.7, Fiber 2.7, Sugar 11, Protein 7.2

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