In the Kitchen: Taco Night

Forget the taco kits and powdered seasonings, there's a better way to have taco night at home. With just a few ingredients you can make a tastier and healthier steak taco in just a few minutes. 

Skirt Steak
Of course you can use flank steak or ground beef--or any other meat or fish for that matter--but when I make steak tacos I like to use skirt steak. You can also pre-grill or broil your steak, but it's very easy to cook in a cast iron pan. Basically it's a Mexican stir-fry.

White Onion
I find that for this simple recipe white onion works best as it's flavor is not too sweet and complements the cilantro. Usually I chop the onion finely, but I don't dice it. 

Cilantro

Use as much or as little cilantro as you like. If you don't generally like cilantro--try it anyway! A little of its flavor and fragrance really make this simple recipe delicious.

Extra Virgin Olive Oil
Honestly, I use extra virgin olive oil in almost everything savory that I cook. For a recipe like this you can use a lighter olive oil if you prefer.

Salt and Pepper
Use to taste. 

Corn Tortillas
Corn tortillas not only add flavor and texture to your tacos, but they're also very authentic


To prepare your skirt steak, cut against the grain into strips. 

Drizzle about 2 tablespoons of extra virgin olive oil in a  medium or  large size (depending on how many you are feeding) and heat over medium-high heat. When the oil is hot (but not smoking) add the beef. (To test if the oil is hot enough, add a drop of water to the pan--if it sizzles and dissipates, the pan is ready.)

Spread the beef around so the pieces cook evenly. When the beef is about halfway cooked, add the onion.

When the onion becomes translucent, about five minutes or so, the steak should be just about cooked through. At this point, add some chopped cilantro and stir into the steak and onions just until it wilts just a bit. Don't overcook at this point and let the cilantro darken, it should still be a vibrant green when ready. Remove the pan from heat and set aside for a moment.

At this point, heat up the tortillas. Depending on what brand you buy the directions may vary, but generally speaking, I wrap four to six tortillas in a dampened paper towel and microwave for about one minute.

You can, of course, garnish your tacos to your liking, but personally, I like to use either Mexican Queso Fresco, or Cojita cheese (usually easily found in the international or Latin section of your supermarket) and maybe some Pico de Gallo (I like the Goya brand), and Cholula or Tapatio hot sauce. For a variation, diced avocado and thinly shaved radish provide a really refreshing flavor as well.

If you give this recipe a try, I'd love to know how you like it. If you have any other taco night ideas, I'd love to hear them!!

In the Kitchen: Perfect Pasta Sauce

leather apron by Crate & Barrel

Growing up in an Italian household, I have come to consider the most perfect form of comfort food a simple dinner of pasta and a salad. I could literally have some form of pasta as a daily meal without ever getting bored. Of course, homemade pasta is ideal, though not necessary. What is essential however, is homemade sauce--and it's much easier than you might think. 

There are endless types of sauces to suit any palate, the most basic of which is a simple tomato sauce with basil. The ingredients shown here are what you will need to achieve a delicious sauce of your very own in just a few steps. 

As I was never handed down a written recipe, but rather learned watching at my parents' side in the kitchen, this is not a formal recipe. What it is, though, is a starting point--for you to personalize your own homemade tomato sauce, and perfect it as you go! 

Yellow Onion and Olive Oil

Select a sweet yellow onion for the best flavor and use only high quality extra virgin olive oil--they are the most aromatic. 

In a deep pot, heat about 2 to 3 tablespoons of olive oil over medium-high heat for a few minutes. Then add the onion; I like to cut the onion in half and place the two halves in the oil. I do this because I prefer to have the onion flavor the sauce, rather than have pieces of the onion in the sauce. If you like, you can dice the onion instead. In either case, cook the onion until it softens a bit and becomes somewhat translucent, but not browned.

Whole Peeled Tomatoes

The better the tomatoes, the better your sauce. Obviously, when you have so few ingredients in a recipe, inferior quality in any of them can affect your final product. I only use tomatoes from Italy, and San Marzano are the best tasting. Look for whole peeled tomatoes. 

Once the onion has cooked in the olive oil, add one large can of whole peeled tomatoes. Let the tomatoes cook for 5 to 7 minutes to soften a bit, and then take either a potato masher or a pastry dough blender to break up the tomatoes. Set the burner on low and let the sauce simmer, uncovered. (Though I would suggest a splatter screen.)

Basil

At this point, add the fresh basil. I love basil, so I use a small bunch. Be sure to wash the basil well and pat dry, then pick the leaves off, discarding the stems. Alternately, you can finely chop the leaves and add them to the sauce that way.

Salt and Pepper

After about 10 to 15 minutes of simmering taste your tomatoes and add salt and pepper to your liking. Continue to simmer the sauce until the extra liquid evaporates and the sauce thickens. (If your tomatoes are particularly watery, or if you like an extra thick sauce, you may add a small can of tomato paste. Again, go for Italian tomatoes.)

You'll know when your sauce is ready, but in total it shouldn't take you more than an hour and fifteen minutes. Let me know how yours turns out and Buon Appetito!