How to make authentic carne asada tacos and rice like chef Marcela Valladolid
Chef Marcela Valladolid joined "Good Morning America" on Thursday to share two recipes from her new children's cookbook, "Cocinando on Cook Street."
The celebrity chef, who focuses on cuisine that directly reflects her Mexican roots, created a bilingual English-Spanish title that celebrates the American-Latino experience, while teaching the meaning of family and the cultural importance of food.
Check out her full recipe for carne asada tacos and Spanish rice below.
Carne Asada Tacos con Cebollitas
Serves: 6
Ingredients
Olive oil
1 pound flank or skirt steak
Kosher salt, to taste
Freshly ground black pepper, to taste
1 lime, juiced
7 scallions
10 warm corn tortillas, for serving
Avocado slices (optional)
Lime wedges, for serving
Directions
Heat a griddle over medium-high heat. Brush griddle with olive oil. Season meat generously with salt and pepper, and sprinkle with lime juice. Place meat on griddle, and cook until medium done, about 8 to 10 minutes total. Transfer meat to platter, and tent with aluminum foil to keep warm.
Add scallions to the same griddle, and cook until browned in spots, turning occasionally, about 8 minutes.
Chop meat into small pieces. Make tacos using tortillas, a little bit of carne asada, scallions and avocado slices, if desired. Sprinkle with salt, and serve with lime wedges.
Arroz Rojo
Serves: 6
Ingredients
3 cups chicken broth
1 tablespoon plus 2 teaspoons salt, divided
2 tablespoons olive oil
2 cups uncooked white basmati rice
1 cup minced white onion
2 large cloves garlic, minced
1 (8-ounce) can tomato sauce
1/2 jalapeño, seeded
1/2 teaspoon garlic powder
1 cup thawed frozen peas and carrots
Directions
Place chicken broth and 1 tablespoon salt in a small saucepan, and bring to simmer. You don’t want to reduce it. You just want it to be hot for when you add to your rice.
Heat oil in heavy medium-size saucepan with lid over high heat. When very hot, add rice and sauté, stirring frequently, about 3 minutes. Add onion and garlic, and stir 1 to 2 minutes until rice starts to turn golden and fragrant. Add tomato sauce, and stir to absorb and release extra moisture, 1 to 2 minutes.
Add hot broth and salt to mixture, and bring to boil. Stir rice, and add jalapeño and garlic powder. Cover, reduce heat and simmer 12 minutes. Quickly uncover and add peas and carrots to rice (they will sit in the center and you will mix in later). Cover, and cook 3 more minutes.
Uncover and gently mix rice to incorporate tomato sauce (it floats to the top) and vegetables. Cover and cook 2 more minutes. Turn off heat. And, this is very important: Let rice stand, covered, at least 20 minutes before serving.
