Flavors of Mexico

kitchen

Let’s Taco ‘bout it! Today on Indy Style, we get a taste Verde: Flavors of Mexico and some of their trending taco recipes, Al Pastor Taco and Grilled Chipotle Taco! Also, what to look for when you drink tequila!

ABOUT VERDE:

More than just a restaurant… VERDE is an experience. VERDE brings the flavors of Mexico to your table by providing mouthwatering dishes with a sophisticated spin that appeals to your senses through colorful presentations, complex aromas, delectable textures and incomparable flavors. VERDE promises to redefine your idea of Mexican food in the United States.

driinkguys

*Tacos al Pastor & *Grilled Chipotle Fish Tacos and Asada Tacos
Tacos

Pastor:
Corn Tortillas
Boneless Pork Shoulder, Cubed
Cilantro & Onions, Chopped for garnish

Marinade:
Guajillo Peppers
Apple cider vinegar
Garlic, Minced
Pineapple, peeled, cored and cut into rings
Oregano
Ginger
Salt
Cinnamon, ground

In a saucepan, place guajillo peppers with water. Boil then bring down to a simmer for 20 min. drain peppers from water and let them cool off. After the peppers ae cooled off, combine them with the vinegar, ginger, cinnamon and in a blender and puree until smooth. Strain the mixture and add the pineapple oregano and salt to taste.

In a large bowl, Pour marinade onto the pork and mix. Let sit for t least 4 hours.
In a flat top, cook marinated pork over medium-high heat. When the pork is half way done add diced onions and pineapple, continue to cook. Drizzle corn tortillas with a bit of oil and heat on the flat top. Place cooked meat on top of tortillas and garnish with fresh cilantro and onions.

place1place

Asada:

Corn Tortillas
Arrachera Meat, sliced thin
Salt and pepper, to taste
Cilantro & Onions, chopped for garnish

Marinade:
Apple cider vinegar
Orange juice
Soy sauce
Oregano
Achiote paste
Olive oil

Combine all ingredients (except oil) in a blender and puree. Gradually add the olive oil to emulsify .
In a sheet pan, place the thin sliced arrachera meat and cover with the marinade, let it sit for at least 2 hours in the fridge.
Cook the arrachera meat on a grill over high heat until desired temperature, once cooked cut the meat into small cubes over a cutting board. Drizzle corn tortillas with a bit of oil and heat on the flat top. Place cooked meat on top of tortillas and garnish with fresh cilantro and onions.

Grilled Fish:

Corn Tortillas
Tilapia Filet
Tomato, diced
Cilantro, chopped
Onions, diced
Jalapeño, diced
Fresh lime juice

In a flat top, cook the fish over medium-high heat. Add the fresh ingredients and squeeze lime juice when its ready to take off the grill. Drizzle corn tortillas with a bit of oil and heat on the flat top. Place cooked meat on top of tortillas and garnish with fresh cilantro and onions.

To learn more, visit:

www.verdeflavorsofmexico.com
Facebook: @verdeflavorsofmexico
Instagram: @verderestaurantindy