The University News

Issue date: 9/10/07 Section: Culture

Media Credit: Laura Katzer

The end of summer is dismally close. Its demise is marked with the drone of cicadas and stray falling leaves.

How can the last days of summer be fully celebrated? Go to the farmers market or local grocery and pick some big ripe tomatoes, chilies, steak, corn tortillas and cilantro. Rev up the grill one last time before the long gray Missouri winter. Chop the chilies and tomatoes into pico de gallo, cook the rest into a red salsa scented with magical chipotle. When the work is done the results are the tacos made of carne csada, salsa rojo and pico de gallo. Then enjoy eating the best cali/mex street tacos on this side of the west coast.

Street tacos are very simple to make. They do require a fair amount of prep time though. There are many chopped ingredients for the salsas. It's an easy recipe to complete, just be sure to plan ahead.

The homemade salsas can be replaced with a store-bought variety, but they will not be as wonderful. Please try to make the salsas, they really add an authentic element to the tacos.

With only twelve basic ingredients, three complimentary dishes can be made.

lkatzer@unews.com

Ingredients

Carne Asada Tacos
2 lbs. flank or skirt steak
1 lime halved
2 cloves garlic, minced
1 teaspoon kosher or sea salt
1/2 teaspoon chile powder
1 package small corn tortillas
1 lime cut in quarters, for serving
3 tablespoons chopped cilantro, for serving

Salsa Rojo

2 large tomatoes
1/2 white onion
3 cloves garlic
1or 2 dried chipotle chilies (2 for a hotter salsa)
3 bay leaves
A pinch of dried oregano
1 tablespoon olive oil
Salt

Pico de Gallo

2 large tomatoes
1 small white onion
2 or 3 fresh jalapeno peppers (3 for a hotter salsa)
2 limes
3 tablespoons chopped cilantro
Salt to taste

Essential Materials

An oven
1 small oven-safe pan
A blender or food processor
A grill (gas or charcoal)
2 large bowls for the salsa
A sharp knife

For the carne asada squeeze the lime on each side of the steak. Sprinkle equal amounts of salt, chile powder and the minced garlic on the whole surface of the steak, rub in the ingredients. Cover the steak and put in the refrigerator until it is needed.

Start the salsa rojo by preheating the oven to 350F. Remove the center of the tomatoes and cut them in quarters.

Continued...

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