Taco Night | ParkRecord.com

Taco Night

This menu inspired by Park City restaurants turns any midsummer night into a fiesta

This story is found in the Summer 2019 edition of Park City Home.

When you’ve grilled enough burgers to last a lifetime, it might be time to give your repertoire a Mexican twist. Carne asada tacos are a mostly make-ahead crowd pleaser. Pair them with a pitcher of white sangria and a spicy chocolate tarte for a delicious summer evening.


The Cocktail

White Sangria(serves 6)

Ingredients

  • Bottle (750 ml) dry white wine (pino grigio, sauvignon blanc, and Albariño are good choices)
  • ⅓ cup Triple Sec
  • ⅓ cup Peach Schnapps
  • ½ cup orange Juice
  • ⅓ cup lime Juice
  • 1 apple, cut into chunks
  • 1 peach, cut into chunks
  • Club soda

Directions

Mix wine, Triple Sec, peach schnapps, fruit juices, and fruit chunks in a pitcher and refrigerate for at least 2 hours. Pour into glasses and top each with a generous shot of club soda.

If you want the real thing:

Loco Lizard Cantina
1612 West Ute Blvd.
435.645.7000


The Entrée

Carne Asada Tacos (serves 4 – 6, 2 tacos per person)

Ingredients

  • 2 lb. flank steak
  • ¼ cup orange juice
  • 2 tsp. lime juice
  • ¼ cup soy sauce
  • ¼ cup olive oil
  • 1 tsp. cumin
  • 1 ½ tsp. black pepper
  • 2 tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. onion powder
  • 5 cloves garlic, minced
  • 8 – 12 fresh corn tortillas
  • For serving
  • Guacamole*
  • Pico de gallo** 
  • Crumbled cotija cheese (can substitute feta)

*Buy premade guacamole, or make with 2 mashed ripe avocados, ½ cup chopped sweet onion, handful chopped cilantro, juice of one lime, ¼ tsp. red pepper flakes, combined and seasoned with sea salt

**Buy premade pico de gallo, or make with 2 plum tomatoes, ½ sweet onion, and 1 seeded and veined jalapeno chile, all chopped, combined, and seasoned with lime juice and sea salt

Directions

Place steak in large sealable plastic bag so that it lays flat. Mix the rest of ingredients together and pour over steak. Refrigerate for at least an hour and up to overnight, turning a few times to distribute marinade. 

Heat grill to medium high and oil grate. Add steak and cook for 6 minutes on one side; flip and continue to cook for another 6 minutes (do not cook longer than medium rare).

Remove steak to cutting board and tent with foil. Let rest for 5 – 10 minutes, then slice thinly across the grain. 

Meanwhile, heat the corn tortillas on the grill or a griddle, 30 seconds per side or until brown in spots. Place in tortilla warmer or stack loosely and wrap in a clean kitchen towel to keep warm.

Let guests build their own tacos, topping them with guacamole, pico de gallo, and crumbled cheese.

If you want the real thing:

Alberto’s
1640 Bonanza Dr.
435.602.1145


The Dessert

Mexican Chocolate Tarte(serves 12)

Crust ingredients

  • 1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in food processor)
  • ¼ cup sugar
  • 1/2 tsp. ground cinnamon
  • ⅛ tsp. salt
  • 5 Tbsp. unsalted butter, melted 

Filling ingredients

  • 1 cup heavy whipping cream
  • 4 ounces bittersweet or semisweet chocolate, chopped
  • 1 (3.1-ounce) disk Mexican chocolate (such
  • as Ibarra), chopped
  • 1/4 cup (1/2 regular stick) unsalted butter, cut into 4 pieces, room temperature
  • 2 tsp. vanilla extract
  • 1 tsp. ground cinnamon 
  • ¼ tsp. salt
  • Lightly sweetened whipped cream (for serving)

Crust directions

Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into bottom and sides of a 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool in pan on rack.

Filling directions

Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into cooled crust. Chill until filling sets, about 4 hours. 

Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.

If you want the real thing:

Chimayo
368 Main Street
435.649.6222

For more stories from this edition, visit the Park City Home special section.


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