A trip down memory lane
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JEDI CHEF TRAVELS
Do you ever have that moment when you bite into some dish or savory morsel and it transports you to a specific place or memory? Well today, I got to walk along the beach in Oceanside California and never even left downtown Madill. To avoid any misunderstanding, there is a difference between Texas street tacos and Southern California street tacos, and today I got a treat from the fine folks over at the Rincón Taquería inside Madill Mart.
Located at 500 North First Street, the latin cuisine was reminiscent of my time in the Marine Corps and being in southern California. So, my walk down memory lane started with fresh hot chips and salsa, and two moist beef tamales that were the perfect masa to meat ratio — tamales aficionados will understand the importance of this. The special for the day of my visit was five street tacos with rice and beans. I split it up between a few beef and a few carnitas, nether of which disappointed. I most certainly will be back to try other items from there full menu, maybe even a little dessert next time. Make sure to tell them the Jedi Chef sent ya in, and remember, I’ll save ya a seat.
Here is a at home recipe that will sure to have the family jumping for joy..
2 tablespoons of vegetable oil
3 lbs flank steak (or you can use skirt steak)
1 white onion, chopped
2 fresh limes, plus extra for toppings
a bundle of cilantro
teaspoon of salt
teaspoon of pepper
1/2 stick of butter
mini corn tortillas
Thinly slice the steak. Then chop into bite site pieces.
1. In a skillet, begin to brown the steak in the oil.
2. Add half the onions to the skillet and cook until soft. Save the rest of the onions.
3. Meanwhileseasonwith salt and pepper.
4. Squeezethejuiceoftwo fresh limes over the meat and onion mixture.
5. Continue cooking until the meat is cooked through.
6. While the steakis cooking, melt the butter in another skillet or I used an electric skillet.
7. Fry the mini corn tortillas in the melted butter for 1 minute until they are soft.
8. Allow them to cool slightly.
9. You will need 2 mini corn tortillas per taco.
10. Spoon the meat mixture on the tortillas.
11. Top with cilantro, fresh onions and serve with limes.
Note - Steak can be substituted for other meat choices.