Red Pepper Taquería

4:49 PM, Jul 7, 2014   |    comments
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 Red Pepper Taquería | Chorizo-Veal Burger
Prep Time 45 minutes
Servings 4 to 6 people

-2 lb ground veal
-6 oz mexican chorizo
-3 teaspoon onion powder
-2 teaspoon black pepper
-2 teaspoon kosher salt
-2 teaspoon smoked paprika
-1 teaspoon chipotle powder
*McCormic spices preferably

-10 thick slices uncured bacon
-4 tablespoon sugar
-1 teaspoon kosher salt
-1 teaspoon cayenne powder

-8 oz napa cabbage washed | shredded finely
-8 oz red washed | shredded finely
-4 oz extra virgin olive oil
-4 oz white balsamic vinegar
-1 tablespoon kosher salt

-12 small potato buns
-12 oz port salut cheese sliced

*all ingredients are available at Whole Foods Market

1. in a mixing bowl fold veal meat, chorizo, spices and make 3 oz patties 4 inch round, place on wax paper and refrigerate
2. mix sugar, kosher salt, cayenne powder and sprinkle the sliced bacon, preheat oven at 400 degrees and bake for 8 minutes, remove from oven, cut slices in 2 inch and put aside
3. whisk olive oil, vinegar and salt until creamy consistency, toss the shredded cabbage and refrigerate
4. at medium flame grille patties for about 3 minutes on each side, add 1 oz of port salut cheese, then place on the bun with 1 oz of cabbage slaw, two slices of candied bacon and Devour It

Buen Provecho!

Red Pepper Taquería | Green Goddess Potato Salad
Prep Time 45 minutes
Servings 4 to 6 people

-2 lb assorted fingerling potatoes washed halved
-4 liters water
-1 ½ tablespoons kosher salt
-2 tablespoons extra virgin olive oil
-1 tablespoon white balsamic vinegar

-1/2 cup extra virgin olive oil
-1/2 cup fat free mayonnaise
-2 table spoon white balsamic vinegar
-1 tablespoon kosher salt
-2 cloves garlic
-1 medium hot jalapeño
-1 oz chives
-1/2 oz basil
-1/2 oz cilantro
-1/2 oz baby spinach

-2 oz baby spinach
-4 oz green bell pepper | seeded | deveined | diced
-2 oz vidalia onion minced
-4 local eggs boiled| diced | boil for 7 minutes | save egg yokes aside

-2 oz shredded 6 month aged manchego cheese
-4 egg
1. blanch potatoes in boiling water for seven minutes, strain, refrigerate for 20 minutes
2. in a blender liquefy ingredients until creamy texture
3. in a mixing bowl toss the chilled potatoes with 6 oz of green goddess dressing, add remaining ingredients, place in a serving platter and sprinkle shredded manchego cheese and crumbled eggs yokes

Buen Provecho!

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