Street Tacos

We serve a variety of authentic Street Tacos in the restaurants.  Here are three for you to make at home – grilled chicken with pico de gallo, portabella mushroom with onion rajas, and smoked brisket.  Serve these with our jalapeno relish*, mango relish and pickled red onion.  Add a scoop of Blue Mesa’s signature sweet corn cake* on the side; and if you’re really ambitious, make homemade flour and corn tortillas (like we do in the restaurants) – however, store bought will work just fine.

serves 4

Fill 4” tortillas (12 of flour or corn) with grilled chicken topped with pico de gallo, smoked brisket topped with pickled red onion, and portabella mushrooms topped with onion rajas.  Serve jalapeno relish and mango relish on the side with a scoop of sweet corn cake.

 

Grilled Chicken

¾ lb. of your favorite grilled chicken

 

Smoked Brisket

¾ lb. of your favorite smoked brisket

 

Portabella Mushrooms

2 portabella mushrooms, stem removed and sliced ¾” thick

¼ cup fresh sushi ginger, chopped small

¼ cup sugar

¼ cup frozen orange juice concentrate

4 tsp. chipotle puree (made by pureeing canned chipotles in a blender until smooth)

½ cup honey

1 TB. soy sauce

¼ cup lime juice

 

Puree ginger, sugar, orange juice concentrate, chipotle puree, honey, soy sauce and lime juice until smooth and slightly thick. Brush the grill with oil and grill portabella mushrooms on both sides.  Baste mushrooms with ginger glaze while grilling and brush on one final time before removing from the grill.

 

Pico de Gallo

1 large tomato, diced

1 small red onion, diced

1 medium yellow onion, diced

1 serrano chile, diced fine

½ bunch cilantro, chopped

¼ cup fresh lime juice

1 tsp. oregano

2 cloves fresh garlic, minced

Salt & pepper to taste

 

Combine all ingredients in a bowl.

 

Mango Relish

Chop one mango and add to one cup of pico de gallo.  Mix well.

 

Onion Rajas

1 TB. Canola oil

2 yellow onions, sliced

3 cloves minced garlic

1 tsp. ancho chile powder (or other dark chile powder)

1 TB. balsamic vinegar

Salt & pepper to taste

1 small poblano chile, roasted, seeded and sliced thin

 

Heat canola oil is a sauté pan and cook onions and garlic until onion starts to brown (about 15 minutes).  In a small bowl mix ancho chile powder and balsamic vinegar.  When onions are golden brown, raise the heat to high and deglaze the pan with the vinegar mixture. Immediately add roasted poblano, salt and pepper and mix well.  Lower heat and continue cooking for 2 minutes.

 

Pickled Red Onion

1 red onion, halved lengthwise and thinly sliced

juice of 1 lime

juice of ½ orange

1 TB. rice vinegar

½ tsp. sugar

½ tsp. salt

¼ jalapeno, seeds removed, sliced very thin

 

Mix all ingredients together, refrigerate and let stand for at least 6 hours.  Drain before serving.

 

*See Recipe Archive for these recipes.