Grilled Flap Meat Tacos with Jicama Slaw
Recipe Courtesy of Harris Ranch Beef


Grilled Flap Meat Tacos and Jicama Slaw
12 oz. Harris Ranch flap meat
1/4 cup taco marinade (recipe to follow)
4 ea. corn tortillas, 6 inch
1 tbsp. cilantro, chopped
1/4 ea. red onion, shaved thin
1 cup green cabbage, sliced thin
2 ea. radishes, sliced thin
1/2 cup avocado cream (recipe to follow)
2 cups jicama slaw (recipe to follow)
1/2 cup pico de gallo
2 cups mexican beans (recipe to follow)
1 ea. lemon, wedged
1 ea. lime, halved

Cook the marinated skirt steak to desire doneness and let rest for ten minutes. Put the tortillas on to the grill till done and keep warm. Combine cilantro, red onion, cabbage and radishes in a bowl, squeeze lime juice, season with salt and pepper and toss. Chop the flap meat, place into the corn tortilla, top with the cilantro-cabbage mixture and top with the avocado cream. Serve with jicama slaw, Mexican beans and lemon wedges. Yields 2 servings.

Avocado Cream:
2 ea. avocado, pitted, and mashed
1/4 cup sour cream
1/4 tsp. lime juice, fresh
1 tbsp. cilantro, fresh
Salt to taste

Avocado Cream Preparation:
Place all ingredients into a food processer, puree, place into a squeeze bottle. Yields 1 cup.

Pico de Gallo:
1ea. white onion, finely chopped
4 ripe plum tomatoes, seeded and finely chopped
2 or 3 jalapeño peppers, seeded and finely chopped
1/2 cup fresh cilantro leaves, chopped
1 tbsp. limejuice
Salt to taste

Pico de Gallo Preparation:
Combine all ingredients and refrigerate. Yields 2-1/2 cups.

Jicama Slaw:
1 medium red onion, finely chopped (3/4 cup)
1-1/4 tsp. salt
2-1/2 tbsp. fresh lime juice
1/3 cup extra-virgin olive oil
1 tsp. sugar
1/4 tsp. black pepper
2-1/2 lb. jicama, peeled and cut into julienne strips (9 to 10 cups)
1/3 cup finely chopped fresh cilantro

Jicama Slaw Preparation:
Whisk together lime juice, oil, sugar, pepper, and remaining 3/4 teaspoon salt in a large bowl until combined well. Add onion, jicama, cilantro, and salt to taste and toss well. Yields 8 servings.

Mexican Beans:
1 lbs. dried pinto beans
6 ea. bacon strips, chopped
2 cloves garlic, chopped
4 ea. plum tomatoes, chopped
2 ea. yellow onions, chopped
1 ea. bell pepper, chopped
12 oz. beer, light
1/2 bunch cilantro, chopped
2 ea. jalapeno, seeded and chopped
Salt and pepper

Mexican Beans Preparation:
Rinse and sort the beans. Bring the beans to a boil in a pot of water and cook over medium heat for 2 hours till tender. While the beans are cooking fry the bacon in a large skillet till 3/4 of the way done, add garlic, tomatoes, onions and green bell pepper, cook till tender. Add the beer to the bacon mixture and simmer for 5 minutes, pour the mixture in with the beans, add cilantro and jalapenos. Adjust seasoning with salt and pepper. Yields 8 to 10 servings.

Marinade for Flap Meat Tacos:
1/2 cup chopped onion
1/4 cup lime juice, fresh
1-1/2 tbsp. ground cumin
2 1/2 tsp. ground chipotle chili
1/2 tsp. salt
1/2 tbsp. minced garlic

Flap Meat Tacos Marinade Preparation:
Combine ingredients in food processor or blender. Process until it forms a smooth paste. Spread paste all over flap meat rubbing it in well. Marinate the meat at least one hour. Yields 1 cup.

Harris Ranch Beef Clover Stornetta

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