Fish Tacos with Pico De Gallo, Red Cabbage, and Chipotle Crema

Total Page：16

File Type：pdf, Size：1020Kb

FISH TACOS WITH PICO DE GALLO, RED CABBAGE, AND CHIPOTLE CREMA --------------------------------------------------------------------------------------------------- 2 swordfish steaks (or tuna, marlin or similar fish) Soaked skewers 1 red cabbage 4 corn tortillas 1 lbs of tomatoes, finely chopped 1 medium onion, finely chopped 2 jalapeños ½ cup cilantro, finely chopped 2 limes 1 cup mayonnaise 1 chipotle peppers in adobo sauce ¼ cup cilantro Salt and pepper • For the Pico de Gallo, stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving. • For the Chipotle Crema, puree chipotle and lime juice until smooth in a blender. Whisk chipotle mixture into mayonnaise 1/3 at a time. Stir in cilantro, salt and pepper. • Thinly shred the red cabbage by quartering it, remove the core and slice. • Trim swordfish and cut into ¾ inch cubes. • Skewer the swordfish cubes and give them a healthy dose of salt and pepper. • Turn all knobs on your Alfresco Grill to “OFF” and then turn on the gas supply. • Lift the hood, depress the igniter button and immediately push and turn the burner control knob 90° counter-clockwise to “MAX” position for the cooking surface you will use. • Let it heat for 1 minute and oil the grates. • Grill the swordfish skewers until done, around 6 minutes. • During the last minute, sear the corn tortilla to give it some color. • Build the taco by using the Pico de Gallo as the foundational layer, add the swordfish cubes, place some shredded cabbage on top and drizzle with the Chipotle Remoulade. • Garnish with Cilantro. Note: When using the Sear-zone™ you are grilling your meat using 1500º Infrared Technology which means the food will cook 30-50% faster. Please adjust the recipes accordingly. 1.

Copy Link

Recommended publications

Chipotle's Strategic Marketing
International Journal of Scientific & Engineering Research, Volume 7, Issue 2, February-2016 1248 ISSN 2229-5518 Chipotle’s Strategic Marketing Ibrahim Alhadlaq Abstract— This paper is going to analyze the target market and positioning strategy of Chipotle Mexican Grill as well as predicting future challenges. —————————— —————————— INTRODUCTION he Chipotle Mexican Grill craze is real if you ask just city of Toronto, Ontario. The initial success of that location, T about any person who has every sat down and enjoyed an generated the company to open four more locations in the item off Chipotle’s menu. They lead the charge in what is Greater Toronto area. Also in Canada, a location was opened considered the globes new obsession in how their food is pre- in the city of Vancouver, British Columbia. Owing to pared in a timely manner, known as “fast casual” dining. Due Chipotle’s success across the border, they then managed to to a recent health kick and more people starting to be con- break into the European markets as well, with three additional scious about what they are putting in their bodies the fast food cities. Multiple locations were opened in London, England, industry has taken a hit and those who remain have been Paris, France, with the latest in Frankfurt, Germany. forced to make adjustments. It’s no secret that the ingredients your food might contain coming out of a drive thru window ARKET OF PERATION such as McDonalds or Wendy’s may not be very healthy for M O you, in fact it is been publically exposed for about the past Most Chipotle restaurants are located in heavily urban areas decade now.
[Show full text]
Defeating Diabetes Recipes
Defeating Diabetes Recipes Chicken Avocado Tostadas with Chipotle Cauliflower Rice Chipotle Cauliflower Rice Ingredients: Ingredients: • 2½ tablespoons extra-virgin olive oil, divided • 1 package frozen cauliflower rice • 3 tablespoons fresh lime juice • 1 tablespoon grass-fed or pastured butter or can • 2 teaspoons ground cumin sub extra virgin olive oil • ¼ teaspoon sea salt such as Celtic or Himalayan • 1 tablespoon minced chipotle chile • 1 cup fresh tomato, diced • ⅛ teaspoon sea salt • ½ cup white onion, finely chopped • 1 tablespoon cilantro, chopped • 2 heaping tablespoons fresh cilantro, chopped • 1 large avocado, peeled and diced Cook rice according to package directions, adding • 4 6-inch tortillas of choice such as grain-free, non-GMO corn, low carb or whole wheat in butter, chile and salt. After cooking, stir in cilantro • 2 cups shredded green leaf lettuce being sure all ingredients are combined. • 1 15-ounce can black beans, rinsed and drained • 2 cups shredded organic chicken breast (optional swap: rotisserie chicken) Serving size: 4 • ¼ cup crumbled queso fresco cheese or Siete® queso cheese alternative Nutritional information: In a medium bowl, whisk together 1½ tablespoons olive oil, lime juice, cumin and salt. Add tomato, onion, - (including rice): 546 cilantro and avocado tossing gently to coat. Next, heat 1 teaspoon oil in large skillet, over medium heat, then (will vary depending on tortilla choice) swirl to coat bottom of pan. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat with three remaining tortillas and rest of oil. Place one tortilla on each of four plates then layer each with ½ cup lettuce, ½ cup beans, ½ cup chicken, ¼ cup avocado salsa, and top with 1 tablespoon queso cheese.
[Show full text]
Download Braised Turkey in Mole Sauce
Braised Turkey in Mole Sauce (adapted from High Plains, the Joy of Alberta Cuisine) You’ll need a cast iron Dutch oven to make this dish in the best way possible. If you don’t have one, put it on your Christmas wish list or just go buy yourself one – You’re worth it! 4 dried ancho chiles 1 chipotle chile in adobo 5 Roma tomatoes, chopped (I left the skins on) 1 large yellow onion, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1/4 teaspoon dried cumin Bouquet garnie of 6 whole allspice berries, 1 stick cinnamon, 3 cloves and 4 whole peppercorns wrapped in cheesecloth 1 cup water 1/4 cup blanched almonds 1/4 cup sesame seeds 1/4 cup raisins 2 cups low sodium chicken broth 1 cube Knorr Swiss Chicken bouillon 3/4 of a disc of Mexican Chocolate, chopped Salt and freshly ground black pepper 2 large turkey thighs, skin on (about 2.5 pounds) 2 tablespoons vegetable oil Heat cast iron Dutch oven over high heat. Add dried ancho chiles and cook, pressing down with a spatula until soft. Turn often so they don’t burn. (About 5 minutes). Remove from heat and place chiles into a bowl. Cover with boiling water and allow to hydrate for 15 minutes. Remove from bowl and remove seeds and stems. Place chiles into a medium pot along with chipotle, tomatoes, onion, garlic, oregano, cumin, bouquet garni and water. Bring to a boil, then reduce heat to low simmer, cover and cook for 30 minutes.
[Show full text]
G R O U P D I N I
GROUP DINING SCOTTSDALE WELCOME TO TOCA MADERA Thank you for choosing Toca Madera for your event! Toca has proven to be a world-class venue for private events and we are delighted to take you on a quick tour of everything we have to offer. Whether for a company gathering, holiday party, bridal or baby shower, product launch, charity gala, or a myriad of other occasions, Toca Madera delivers a stunning venue with unparalleled culinary, beverage, and entertainment programming. Welcome to our world. DINING OPTIONS MENU OPTION ONE $65 per person STARTERS SALADS Included: Select one of the following: GUACAMOLE (Vg) TOCA CAESAR organic avocado, pomegranate seeds, lime pepitas, red onion, jalapeño, organic red leaf romaine, pepita seeds, garlic herb bread crumble, truffle cilantro, served w/ warm house-made plantain chips manchego cheese, house-made dressing *tortilla chips available upon request *vegan parmesan (Vg) SALSA FLIGHT (Vg) MEXICAN FATTOUSH warm corn tortilla chips w/ avocado tomatillo salsa, tres chile salsa, organic hearts of romaine, cherry tomato, radish, tajin blue corn tortilla, habanero salsa queso fresco, red onion, cilantro, micro tangerine, roasted ancho & cortez sea salt vinaigrette Select one of the following: *vegan parmesan (Vg) VEGAN CEVICHE (Vg) hearts of palm, lime, serrano, baby heirloom tomatoes, shaved coconut, ENTREES mango Select two of the following: TOSTADITAS CHEF’S ENCHILADAS five house-made crispy corn tortillas, black beans, queso fresco, butter shredded organic free-range chicken, oaxacan queso, soft corn
[Show full text]
Easy Chicken Mole
Easy Chicken Mole Prep + cook time: 1-2 hours Servings: 8 Ingredients To cook the chicken • 1 whole chicken, 5-6 lbs, cut into eight pieces • 3 garlic cloves • ¼ white onion • 1 stick of celery • 8 cups of water • Salt to taste To create the mole sauce • 1 red tomato • 1 thick slice of white onion • 1 small garlic clove • 1 bottle 235 grams of mole sauce. (Doa María mole sauce is available at most grocery Mole is a rich and spicy sauce that comes in many varieties. This recipe relies on an stores) of-the-shelf red mole or mole poblano spice paste cooked with a few extra ingredi- • 4-5 cups chicken broth (you ents, served with shredded chicken and sesame seeds. can use the cooking water from preparing your chicken) Instructions • ½ Mexican chocolate tablet (Abuelita brand is available at Cooking the chicken most grocery stores) • ¼ teaspoon ground cinnamon 1. Place the chicken in a pot with the garlic, onion, and celery. Add the water. • ¼ teaspoon ground anise seed 2. Place the pot on the stove over medium-high heat. When it begins to boil, re- • salt to taste duce the heat and cook for 35-45 minutes until the chicken meat is cooked and • 1 tbsp of toasted sesame seeds tender. Season with salt and remove from the stove. to sprinkle the mole before 3. Reserve the broth to use when preparing the sauce. serving 4. When the chicken is cool enough to touch you can chop it into chunks or shred it with your fngers. Preparing the sauce 1.
[Show full text]
About Us Sombrero Menu the Original Sombrero Opened in the College Area of San Diego Back in the 1960’S
About Us Sombrero Menu The Original Sombrero opened in the College area of San Diego back in the 1960’s. This is Sombrero proudly serves San Diego-Style where many of Sombrero’s recipes were Mexican food, which is a unique blend of created, as well as where Founder, Javier Sr, Authentic Mexican Classics, Fresh Baja learned the family Mexican Food business. In 1984 Javier reintroduced Sombrero to San influences and the San Diego lifestyle. In line Diego, this time as the quick service operation with this style, or menu offers a variety of that it is today. Javier set the standards high choices for every taste, such as Tacos, since the beginning by using only the freshest Burritos, Tortas, Tostadas, Salads, Bowls, quality ingredients, utilizing homemade Breakfast Burritos and Plates as well as “casera-style” cooking techniques, and always Catering Options. maintaining clean, well kept restaurants. Chimichanga Although San Diego is the epicenter for quick service Mexican Food, Sombrero has seen great success. Sombrero continues to stand Our top sellers include the Classic Carne above its competitors by providing a consistent Asada Burrito, Rolled Tacos and our quality experience to guests in each location, signature “Special Burrito” topped with our use of quality products, and ongoing product one-of-a-kind homemade “MOLE” sauce. innovation. Sombrero proudly serves guests the We serve FRESH hand-made guacamole, best ingredients available, featuring fresh hand shredded Beef, as well as made Choice Angus meats, top quality cheese, a from scratch rice & beans. Other unique completely trans-fat & lard free menu as well as many healthy ordering options.
[Show full text]
Catering Menu [email protected]
141 5th Ave., Park Slope, NY 11217 Call 718.230.3805 | Fax 718.230.3807 catering menu [email protected] service items PICK UP HOURS: (Food is served in disposable MON-SUN 11AM-10PM aluminum containers) DELIVERY HOURS: Plates & Utensils (per person) 1.75 MON-SUN 11AM-10PM Disposable Chafing Kit (per kit) 20. (PLEASE CALL TO ARRANGE SPECIAL w/serving utensils DELIVERY OUTSIDE THESE HOURS.) ALL ORDERS REQUIRE (1) LARGE OR (2) SMALL 100% DEPOSIT AND AT WILL FIT IN A STANDARD LEAST 24 HOUR NOTICE CHAFING DISH VENT TAFFING IS AVAILABLE E S . SMALL SERVES 10 – 15 GUESTS LARGE SERVES 20 – 25 GUESTS arepas (Colombian Cornmeal Cakes with empanadas shredded Queso Blanco) Mix & Match in Increments of 5 (Sauce Not Included) White Arepa 10 pcs = 42.50 | 25 pcs = 100. | 50 pcs = 187.50 | 100 pcs = 350. 10 pcs = 40. | 20 pcs = 75. | 50 pcs = 175. white cornmeal cake toasted w/butter v/gf Colombian Cornmeal Empanadas Chicken shredded chicken & potato gf Arepa de Chocolo 10 pcs = 45. | 20 pc = 85. | 50 pcs = 200. Steak skirt steak, tomato sauce & potato gf sweet yellow cornmeal cake toasted w/butter v/gf Vegetable spinach, mushroom, red & green pepper, onion, tomato, aji pique (scallion cilantro sauce) v/gf chips & dip Wheat Empanadas Guacamole small 60. | large115. Beef beef picadillo, chipotle tomato sauce blue & yellow corn tortilla chips, vg Guava guava puree & cream cheese, guava sauce v pico de gallo garnish /gf Black Bean Dip small 35. | large 65. Goat Cheese goat cheese & queso blanco, chipotle tomato sauce v plantain chips, sour cream & appetizers Colombian aji garnish v/gf Caribbean Coconut Fried Shrimp 35 pcs = 85.
[Show full text]
Dinner & Drinks Menu
===================================================================== DINNER & DRINKS MENU LUNCH MENU (Lunch menu available Monday-Friday 12:00pm-3:00pm) Sandwiches……….. Salmon BKT* $12.95 salmon, bacon, kale, tomato, chipotle mayo Chicken Sandwich $11.95*: grilled chicken, Monterrey Jack cheese, roasted pepper, chipotle aioli Sandwiches are served with your choice of yucca fries, mesclun greens or cumin fries Create your own lunch bowl GF…..$13.95 Bowl Base: Brown rice, Quinoa, Mesclun Greens, or Salad (kale-romaine) Salsa: Salsa verde, Aji amarillo, or Pineapple vinaigrette Salmon*: BBQ salmon, pumpkin seeds, bacon, jicama slaw, avocado, mango Chicken*: grilled chicken, chihuahua cheese, scallions, red pepper, corn salsa Veggie: grilled veggies, white beans, pico de gallo, avocado, beets, cauliflower Fajita*: steak, sauteed onions, peppers, pico de gallo, manchego, corn tortillas Add avocado… $2 / Add bacon….. $2 DESSERT MENU $8 COLOMBIAN CHOCOLATE CAKE Semi-sweet chocolate, raspberry sauce KEY LIME TART Blackberry sauce, orange whipped cream DULCE DE LECHE CHEESECAKE Vanilla & caramel sauces RICE PUDDING Vanilla ice cream SORBET Mango, Lemon, OR Coconut ICE CREAM Vanilla OR dulce de leche *Thoroughly cooking meats, poultry, seafood or eggs, reduces the risk of food borne illness Before placing your order, please inform your server about any dietary restrictions / GF gluten free foods 18 % May be added to parties of 6 or more Chef | Proprietor - Rafael Palomino/ Chef of Cuisine- Tomas Moreno www.pacificonewhaven.com =============================================================================
[Show full text]
CHIPOTLE CAESAR Romaine, Cornbread Croutons, Chipotle Lemon Caesar Dressing 13 (Add Chicken Breast +4 Or Carne Asada +6) POZOL
CHIPS & SALSA First round is on us! 3.5 Dinner Menu GUACAMOLE & CHIPS Fresh pomegranate, queso fresco, made-to-order chips 11 AGUACATE FRITO (AVOCADO FRIES) Pomegranate seeds, sliced serrano, cilantro lime salt 12 CEVICHE DE CAMARON Lime-cured Mexican Gulf Shrimp, pico de gallo, avocado, celery, cucumber, lump crab meat 19 IRON SKILLET CORNBREAD Hatch green chilis, fresh corn, citrus honey butter 9 CHICHARRÓN Crispy gold pork belly, lime-marinated red onions, pickled jalapeño, cilantro lime salt 14 TAMALES Two green chicken tamales, topped with tomatillo salsa 11 Molé is proud to present generations of authentic recipes CRAB CAKES Two jumbo lump crab cakes, avocado & tomatillo sauce, onion remoulade 19 made from scratch daily, especially homemade tortillas, salsas, and of course, traditional molé. ¡Buen provecho! CHIPOTLE CAESAR Romaine, cornbread croutons, chipotle lemon caesar dressing 13 (add chicken breast +4 or carne asada +6) WHITES POZOLE ROJO Short rib, hominy, mild red chili, lime, cilantro, cabbage, radish 15 Cava, JAUME SERRA CRISTALINO, Spain 8 / 29 CHILI VERDE Slow-roasted pork shoulder, Oaxaca cheese, charred jalapeño, side of cornbread 14 Riesling, FRISK, 2019, Australia 10 / 37 Rose, ALEXANDER VALLEY, 2019, Alexander Valley 12 / 45 POLLO Organic airline breast, mushroom chipotle cream sauce or chocolate molé 23 Sauvignon Blanc, 2019, CHASING VENUS, Marlborough 12 / 45 CARNE ADOVADA Santa Fe style smoked pork shoulder, charred jalapeño, pico de gallo, guacamole, salsa rojo 25 Pinot Grigio, 2018, MASI MASIANCO, Italy 11
[Show full text]
Mexican Mole: Promoting Healthy Meals Through Cultural Traditions
Mexican Mole: Promoting Healthy Meals through Cultural Traditions Item Type text; Book Authors Hongu, Nobuko; Aceves, Karla J.; Florian, Traci Armstrong; Meléndez, Ady; Taylor, Brittney R. Publisher College of Agriculture, University of Arizona (Tucson, AZ) Download date 24/09/2021 03:53:09 Item License http://creativecommons.org/licenses/by-nc-sa/4.0/ Link to Item http://hdl.handle.net/10150/607718 az1699 April 2016 Mexican Mole: Promoting Healthy Meals through Cultural Traditions Karla J. Aceves, Traci Armstrong Florian, Ady Meléndez, Brittney R. Taylor, Nobuko Hongu Figure 1: Tomatillos (Mexican husk tomato) and various types of chile peppers Traditional Mexican food is rich in vegetables, chicken, Traditional Mexican cuisine is a comprehensive pork, seafood, and spices. Corn, beans, squash, tomatillos (the cultural model comprising farming, ritual practices, Mexican husk tomato see Figure 1 - left), and various types of age-old skills, culinary techniques and ancestral chile peppers1 (Figure 1 - right) are among the most important community customs and manners. It is made ingredients in Mexican cuisine.1,2 In 2010, Traditional possible by collective participation in the entire Mexican cuisine was added to the Representative List of the traditional food chain: from planting and harvesting Intangible Cultural Heritage of Humanity by United Nations to cooking and eating. (Read More >> UNESCO, Educational, Scientific and Cultural Organization (UNESCO). website4 http://www.unesco.org/culture/ich/en/ Intangible cultural heritage is a culture passed on in the form RL/traditional-mexican-cuisine-ancestral-ongoing- of traditions, skills, abilities, knowledge and practices. It community-culture-the-michoacan-paradigm-00400). represents “not only inherited tradition from the past, but also contemporary rural and urban practices” that is recognized and maintained and transmitted by communities, groups at daily meals, but also on very special occasions, such and individuals.
[Show full text]
Chicken Mole (“Mole-Lay”) Nutty Chocolate If You Could See Germs, Sauce You Would See That Recipe Inside! Washing Poultry Just Mija
Chicken Mole (“mole-lay”) nutty chocolate If you could see germs, sauce you would see that Recipe Inside! Washing poultry just Mija. I’m making my splashes bacteria all secret mole* recipe. over you, the kitchen, and other foods. Please come here and wash the chicken. You’re not supposed to wash raw chicken. Why not? I always wash raw chicken. * Mole (“mole-lay”) nutty chocolate sauce I know you do. it grosses me out! I learned in School that washing raw poultry So how do I get just spreads bacteria. rid of the bacteria on the Chicken? www.drexel.edu/dontwashyourchicken www.drexel.edu/dontwashyourchicken You just cook it and the I’m so heat kills the bacteria. lucky to have such a smart daughter! Does this mean You’ll finally teach me It’s faster and safer than your secret Haha, washing chicken with water. Mole recipe? nice try, but no. Most people don’t know that washing raw chicken can make their family sick. This material is based on work funded by the National Integrated Food Safety Initiative (NIFSI), United States Department of Agriculture (USDA), under Agreement No. 2009-51110-05853. ©2013, NMSU Board of Regents. Drexel University and New Mexico State University cooperating with the U.S. Department of Agriculture. Drexel University and NMSU are both equal opportunity/afrmative action employers and educators. " " Chicken Mole (“mole-lay”) nutty chocolate sauce Chicken Mole (“mole-lay”) nutty chocolate sauce Yields 8 servings Serving Size: 1 piece Instructions medium-high heat until browned 1. Preheat oven to 350 degrees F.
[Show full text]
Eat My Guac to Share
Orale Hoboken Food Menu DUCK CONFIT NACHOS • 16 AGUACHILE CON FILET • 14 Duck Conﬁt, Yellow Habanero Salsa, Cheddar, Seared Rare Filet Mignon Dusted with OMK Powder, Black Beans, Radish, Crema & Pico de Gallo Avocado, Sliced Red Onion, Micro Cilantro, Serrano & OMK Dusted Matchstick Fries FLAUTAS de RES • 12 Crispy Taquitos, Beef Tinga, Salsa Verde, LOBSTER SALBUTE • 14 Chipotle Orange, Queso Fresco & Crema Saron Butter Poached Lobster, Crispy Guajillo, Shredded Carrot & Cabbage, Chipotle Aioli, BLACK CAESAR • 14 Pued Salbutes Romaine & Baby Kale, Black Beans, Avocado, Hard Boiled Egg, Grilled Corn, Aged Cheddar, WOOD GRILLED OCTOPUS • 13 Marinated Red Onions, Black Caesar Dressing Chili Glazed Roasted Sweet Potatoes, Habanero Aioli, Add: Chicken 5 | Jumbo Shrimp 6 | Salmon 10 Red Onion & Cilantro Salad TO SHARE PORK BELLY BAO BUNS • 15 CEVICHE NANO • 14 Hoisin Mezcal Glazed Pork Belly, Pineapple, Red Lobster & Shrimp, Celery, Tomato, Cancha & Avocado Onion Scallion Slaw, Chipotle Aioli & Micro Cilantro QUESO FLAMEADO • 8 ALL MEATS ARE Melted Oaxaca & Chihuahua Cheese in GMO FREE a Cast Iron Skillet make it gringo! mexican cheese & mac (1.5) TASTINGS OF 3 / $12 • 5 / $20 • 7 / $28 GUACAMOLE CASA • 8 SERRANO MARMALADE • 9 Avocado, Onion, Tomato, Cilantro, Serrano, Lime & Agave Serrano & Sea Salt or try our black bean hummus with garlic, FRESA • 9 olive oil, tahini & sea salt Fresh Seasonal Fruit Mix BOMBERO • 9 MANANITAS • 10.5 “OMK” House Special Blend Guajillo Shrimp EL NACO • 10.5 PULPO PICANTE • 10.5 Crispy Braised Pork Belly Spicy Braised Octopus DORILOCO • 10 BLUE DEMON • 10 Seasonal Fruit, Sriracha, Valentina Sauce Cabrales Blue Cheese, Toasted Pumpkin Seeds & Crushed Doritos TRUFFLE HOT HONEY • 12 EAT MY GUAC CHARRED • 17 Habanero True Hot Honey Charred Scallion, Roasted Garlic, Seared Habanero, Tomato, Avocado & Cilantro served with “Ash Tortillas” OBOKEN 8 H NEW 01 J 2 ORALEMK.
[Show full text]