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Carne Asada Tacos with Pico de Gallo and Cactus-Jicama Kimchi

  • 1 jalapeno, sliced
  • 1 medium tomato, cored, small dice
  • 1 small yellow onion, small dice
  • 2T cilantro, chiffonade
  • 1 ea garlic clove, chopped
  • 1 ea lime
  • Kosher salt
  • 1 ea medium paddle Cactus, de-thorned
  • 1 ea small jicama, cleaned and cut into matchsticks 1/8”
  • 1 ea small red onion, sliced
  • 2T red wine vinegar
  • 2T white sugar
  • 1T kochujang
  • 1t kosher salt
  • 1t fish sauce
  • 1t Korean chili flakes
  • 2T chipotle adobo
  • 1T jalapeno, chopped
  • 2T cilantro, chopped
  • Bring a medium pot of water to a boil (one that will fit the cactus)
  • Carefully clean the cactus, holding the stem, take your knife and glide it along the cactus paddle to cut off the thorns. Trim off the outer layer around the paddle
  • Prepare an ice bath. When the water comes up to a boil, salt the water and blanch the cactus for 4 minutes. Place the cactus in the ice bath when done
  • Dry the cactus using paper towels and cut the cactus into 1/8” batons
  • Combine all the ingredients into a bowl, season to taste and place into an airtight container
  • 3 ea garlic cloves, chopped
  • 2T while granulated sugar
  • ¼ c ancho chili powder
  • 1T ground black pepper
  • 2T kosher salt
  • ½ large bu cilantro, leaves and stems well rinsed, chopped
  • 1ea orange, juiced
  • 2 ea limes, juiced
  • ¼ c mirin
  • 1- 12oz can Cass beer (or other lager beer)
  • 2T fish sauce
  • 2T Korean chili flakes
  • 2T red wine vinegar
  • 2T Kochujang
  • 1T liquid from canned chipotle
  • 2T EVOO
  • 2# skirt steak or flap meat
  • 4” flour tortillas
  • 1/2c cilantro leaves- for garnish
  • When ready to cook, pre-heat the grill to med high
  • Remove steak from marinade and cook on each side for about 4 minutes. Rest and slice thin
  • Warm the tortillas on the grill
  • Place meat inside tortilla, garnish with pico de gallo, el kimchi, and lastly finish with cilantro leaves

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Tony Bowles, Contributing Columnist

Tony Bowles, Contributing Columnist

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Tony Bowles is one of the youngest sought journalists in the media world. He focuses on lifestyle, travel, entertainment, food, and more! Based in New York City