Tuesday, August 7, 2012

Mexican inspired

Roasted corn salad

- Roasted corn removed off the cob, leftovers that have been in the fridge are great and because it's cold easier to slice too.

** to make the corn I soak it in it's husks in a large pot of salted water and then grill it until it's steamed and the inside is slightly charred, then enjoy with butter or seasoning of your choice.

- Black beans (canned or fresh, I always use fresh beans which means soaking the night before and boiling/simmering until tender)

- Chopped tomato, red onion, jalapeno, chopped cilantro and extra for garnish.

- Chopped roasted red pepper (options, but I had some on hand)

- Lime juice
- Crushed garlic
- Olive oil
- Salt
- Dash of cumin

Flank steak tacos

1 flank steak rubbed with fresh garlic, season with salt, pepper, paprika and oregano. Let it marinade and come to room temperature then oil the grill and the meat and grill on the bbq until both sides are very browned and charred/roasted. Remove and let rest then slice it very thin.

To prevent it from curling up on the grill slice across the grain with a sharp knife and get the seasoning/marinade in there.


Jara said...

You continue to be my blogging idol. So simple and beautiful. I will never get enough of your photography. teach me your ways! :)

Bella said...

Jara, thank you! I hope these photos continue to inspire my readers to make simple recipes, and with fresh in season ingredients it will always be beautiful (with the help of some good lighting of course ;))

Ashley said...

This looks amazing! So colorful and summery :)