Friday, October 23, 2009

Carne Asada

I love the farmer's market. The market in the city I live in has been rated one of the top in the country. I love the mood, the fresh produce, the art booths, the smells, and the people. I love to be in the environment where it seems that all those people in that space are looking to make the world a greener more wholesome place. This past weekend was the season's final farmer's market and the place was just bursting at the seams with people-and it was a beautiful morning. The booths were packed with squashes, and Indian corn, pumpkins, crisp apples, and late season beans. I always pack the kids and their little red wagon.
I always stop first at the cherry farmer's booth and either get frozen tart cherries or dried ones. Next it's Volkers bakery's booth for Cranberry walnut bread and my favorite Jalapeno asiago soft (they must use potato flakes or someting) and oooh so good, my tummy is grumbling for it right now! And then the cute old apple farmer from Alpine. I love his apples, but I just love to see his cute little face and his family all helping out. At Thanksgiving we go down to his property and cut our own Christmas tree down. And then I always stop by the Rockin' E truck for the best green beans in town.
Part of the fun is the local and international flavors like African, Middle Eastern, and German food booths. Saturday we stopped by the "taco stand" where we could purchase carnitas, tamales, or carne asada. My son had never had a carne asada taco from a taco stand before, so we each got a taco, that we topped with condiments like fire roasted onions and jalapenos, cabbage slaw, and lime vinaigrette. The flavors were so clean and simple, he just loved it and has craved it since!
So that leads us to his dinner that he prepared with a little help from his mamacita!

Bo's Carne Asada Tacos

1 1/2 lb. sirloin steak
juice of 2 limes
2 cloves garlic
4 jalapenos , cut in half and seeded
1 large onion, cut into1 inch pieces
2 cups cabbage, shredded
corn tortillas
1 1/2 cups seeded, diced tomatoes
1/4 cup onion, diced
1 tablespoon diced jalapenos
Juice of 1 lime
2 tablespoons cilantro
1 large ripe avocado
Salt and pepper

With a meat mallet, pound the meat out until thin and tender. Rub with the garlic, salt and pepper and marinate with a few tablespoons vegetable oil and the juice of a lime. Set aside for about a half of an hour. On a stove top grill, saute the onions with just a bit of oil over medium heat. Cook the onions until browned and sweet. Place the jalapenos on the same grill and cook until tender and browned.
Combine the tomatoes, onion, jalapeno, lime juice and cilantro in a bowl and season with salt and pepper to taste. Mash the avocado with a dash of salt and pepper and a twist of lime.
Remove the onions and jalapenos from the grill and set aside. Turn up heat to medium high heat. Cook the meat for 2-3 minutes on each side and remove from heat. Let rest for two minutes and then slice the meat thinly against the grain. Squeeze the second lime over the meat. Heat the tortillas on the same grill until crispy (you can add a bit of oil to the grill).
Top the tortillas with the meat and onions. Serve the pico de gallo (salsa mix), cabbage, and guacamole on the side.

So get out and support the local farmer's market, before the season runs out. If you are local to me, the Murray farmer's market is still on for two more weekends.

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