Tuna tacos with mango chipotle sauce and flank steak tacos with roasted tomato crema (Picture Heavy)

tarheelmatt · August 2014

Man these dudes were off the chain. I wanted to do a play on some fish tacos I had at Cabo Taco in Charlotte, NC a while back. They were on Triple D and were some of the best tacos I have eaten, until mine!

Wife isn't down with fish (she eats only shrimp). So I got a flank steak for her (and me of course). Marinated it with some infused canola oil and fresh lemons. Crema was made with roasted roma tomatoes and chipotles (w/adobo). Finish with a citrus slaw.

Homemade corn shells too! My wife made them.

The setup:

Flank direct @ 650° then set off from direct flame to finish till 140°. Placed iron skillet in for the tuna. Tuna was hit with mango chipotle sauce to finish.

JRWesco · August 2014

Looks killer! =D> =D>

travisstrick · August 2014

looks like a home run

tarheelmatt · August 2014

JRWesco said:

Looks killer! =D> =D>

They were.. I ate until I was almost sick!

travisstrick said:

looks like a home run

Thanks Travis. I feel they were.

Mattman3969 · August 2014

All I got is wow!!

tarheelmatt · August 2014

Mattman3969 said:

All I got is wow!!

Gracias!

berndcrisp · August 2014

You win!

I don't know what you've won but it will be in the mail Monday.

cazzy · August 2014

All I can say is wow. Great looking food. Love the staging of the food...especially the flank with the knife. Great job across the board Matt!!

Dyal_SC · August 2014

WOW!!!!!!!!!!!!! =P~ X_X =P~

hapster · August 2014

I might love you now...

Awesome cook!!!

stemc33 · August 2014

Looks good. That steak is money. I've had homemade flour tortillas, but never corn. I can only imagine how those tasted. Nice job. :-bd

Que_n_Brew · August 2014

That's impressive! Well done sir. =D>

texaswig · August 2014

Very nice cook. Photos of the steps is cool.

johnmitchell · August 2014

Love your posts and pics..This one is beyond Awesome...Fantastic all round.

^:)^ :-c

Phatchris · August 2014

$$$$ shot!

tarheelmatt · August 2014

Oh dag gone it! I had quoted and replied to all of you, but appears the forum wants to approve my message. That is frustrating....

I wanted to say thank you to all that commented. Loved this meal and will likely be coming back to the menu soon.

If anyone is interested in items/recipe in the cooks just let me know. I jotted down notes as I went.

Mickey · August 2014

Sign me up coach

NibbleMeThis · August 2014

I'm like your wife, hate fish. I'll make it for the family but will make something else for myself.

Great job on both!

TTC · August 2014

Impressive. Most Impressive

CPARKTX · August 2014

Fantastic, great cook.

jcaspary · August 2014

Looks fantastic. I need to add these to the list.

caliking · August 2014

Holy **** dude!! This is one of the best cooks I've seen in a while.

And now, recipes please.

I really want to try the mango Chipotle, slaw, and the tomato cream.

Outstanding.

tarheelmatt · August 2014

Wow! I wasn't expecting all the great comments. Thanks everyone.

This evening when I get to my desk I will throw some recipes out.

tarheelmatt · August 2014

Here is the recipe for the roasted tomato/chipotle crema @caliking

Roasted tomato/chipotle crema:
3 Roma tomatoes, halved
2 tablespoons red wine vinegar
2 teaspoons chipotles in adobo
3 cloves garlic, chopped
1 small Spanish onion, roughly chopped
1/4 cup fresh cilantro leaves
1 tablespoon oregano
1 cup 2-percent or nonfat Greek yogurt

For the crema: Heat egg to around 400-450°. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total.
Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine. Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth.
Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely.

tarheelmatt · August 2014

Here is the recipe for the citrus slaw @caliking

1/4 cup lemon juice
1/4 cup orange juice
2 tablespoons clover honey
2 tablespoons Dijon mustard
3-4 fresh basil leaves, chopped
Tablespoon fresh cilantroSalt and freshly ground black pepper
1/2 cup olive oil
4 cups cabbage1 large carrot, peeled and grated on the large holes of a box grater
For the slaw: Put the lemon juice, orange juice, honey, mustard, basil, cilantro and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the olive oil until emulsified.
Combine the cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper; add more dressing if needed.

tarheelmatt · August 2014

Here is the recipe for the mango BBQ sauce:

1 part ketchup

1 part apple cider vinegar

1/2 part water

1/2 cup brown sugar

1 chipotle pepper

1 tablespoon adobo sauce

1 tablespoon pepper

1 tablespoon salt

1 juice of lemon

1-2 tablespoons butter (at the end)

1 mango diced

Bring to a boil for about 5 minutes. Transfer to a blender. Blend until mango is smooth. Transfer back to saucepan. Simmer for about 15 mins. Let set and taste for flavor.

tulocay · August 2014

Looks fantastic.

caliking · August 2014

Much thanks @tarheelmatt. This was a phenomenal cook!

NPHuskerFL · August 2014

@tarheelmatt‌ Dagumnit man! Fabulous looking meal Sir!!! :-bd

Dillonjm · August 2014

I made the roasted tomato crema from this thread and it was a hit! Good stuff Matt!

tarheelmatt · August 2014

@Dillonjm glad you liked it man. I loved the stuff. I made another batch just after that to save.

Tuna tacos with mango chipotle sauce and flank steak tacos with roasted tomato crema (Picture Heavy)

Comments

Categories