Street Taco Collection 3 Pack Gift Set
Carne Asada With earthy, citrusy, and slightly spicy flavors, this blend brings a kick of jalapeno, cumin, and lime juice, perfect for steak tacos or sizzling fajitas! Al Pastor Made with Ancho and Guajillo chilli powder, this blend has a slow, smoky burn with hints of sweet pineapple & tangy citrus. Marinate thinly sliced pork or add to ground beef tacos! Pescado Verde Garlicky, citrusy, herbaceous, and a hint of heat, spoon it over any fish or seafood for the perfect fish
SPICEWALLA CARNE ASADA TACOS
2 pounds flank steak
1 cup neutral cooking oil (such as canola, peanut, safflower)
4 Tbsp Spicewalla Carne Asada blend
1 lime, cut into wedges
3-4 radishes, thinly sliced
1/4 cup red onion, small diced
1 jalapeño, small diced
Cotija cheese, for garnish
Cilantro, for garnish
- Place flank steak in a bowl or resealable bag.
- In a small bowl, whisk together the oil and Carne Asada blend. Reserve a few tablespoons for later.
- Pour remaining marinade over skirt steaks and place in the fridge for at least 2 hours or overnight.
- Remove steaks from the fridge 30 minutes before cooking.
- Heat grill or cast iron pan to medium-high heat.
- Remove steaks from marinade gently shake off any excess.
- Cook steak for about 7 minutes per side or until 135°F internal temperature for medium-rare.
- Remove from heat, place steak on a cutting board and rest for 10 minutes.
- Slice steak against the grain, spoon reserved marinade over the sliced steak before serving.
- Assemble tacos with steak, squeeze of lime, radishes, onion, jalapeño, cotija, and cilantro.
SPICEWALLA EL PASTOR TACOS
2 pounds thinly sliced pork loin chops
1/2 cup neutral oil (such as canola, peanut, safflower)
4 Tbs. Spicewalla Al Pastor blend
1/2 cup sweet onion, small diced
1 cup pineapple, diced
Cilantro, for garnish
1. Place pork loin chops in a bowl or ziplock bag
2. In a small bowl, combine oil and Al Pastor blend to make Adobo marinade, consistency should be thick but pourable.
3. Pour marinade over pork and place in the fridge for at least two hours or overnight.
4. Remove pork from the fridge 30 minutes before cooking.
5. Heat a cast-iron pan over medium-high heat.
6. Cook pork for about 4 minutes per side or to 145° internal temperature.
7. Slice and assemble tacos with onion, pineapple, and cilantro.
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