Time 40m Yield 24 tacos, 8 servings Number Of Ingredients 22 Steps:
Thoroughly mix all of the rub ingredients in a glass bowl and set aside. Cooks Note: Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups. Combine all of the ensalada ingredients in a glass bowl and mix well. Set aside for tacos. Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks. Cover the salmon liberally with the spice rub (approximately 1 cup per pound). It is ok if some spice rub falls onto the plank. Heat the grill to high. Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes. Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor. Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes. Add the fillets to a large bowl and set aside. In the meantime, toast the corn tortillas over the hot coals or on a preheated comal. Add the ensalada to the bowl with the salmon and stir lightly to combine. Using 2 overlapping toasted corn tortillas, scoop some of the salmon mixture onto the tortillas and top with some of the cheese. Repeat with the remaining tortillas and filling. For authentic Baja style service, use simple paper boats for serving vessels. The boats will allow the tacos to stand upright for better presentation.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Season strips of steak with salt and set aside. In a small bowl, make a sauce by whisking together coffee, ketchup, and chili powder. Heat a large skillet over medium high heat and cook the beef in vegetable oil to brown, about 2 or 3 minutes. Add sauce, onions, and red pepper; cook until vegetables are tender and sauce thickens, about 6 to 8 minutes. Meanwhile, wrap tortillas in paper towels and heat in microwave for 30 seconds. To serve, spoon steak and vegetables mixture into tortilla, top with corn relish, and garnish with fresh, chopped cilantro.
Time 30m Yield 12 Number Of Ingredients 8 Steps:
In a large resealable bag, toss pork meat with the taco seasoning mix until coated. Heat oil in a skillet over medium-high heat. Fry the seasoned pork in the hot oil, stirring occasionally until pork is no longer pink. Stir the beans, salsa and apricot preserves into the skillet with the pork. Reduce heat to low, and simmer until heated through, about 10 minutes. Spoon 1/3 cup of the pork mixture into each taco shell, and top with sliced olives.
Time 30m Yield 12 Number Of Ingredients 8 Steps:
Toss pork meat with taco seasoning mix in a plastic resealable bag until coated. Heat oil in a skillet over medium-high heat. Fry seasoned pork in hot oil, stirring occasionally, until pork is no longer pink. Stir salsa, beans, and apricot preserves into the skillet with pork. Reduce heat to low; simmer until heated through, about 10 minutes. Spoon 1/3 cup pork mixture into each taco shell and top with sliced olives.
