Ingredients:

• 3 medium mangoes, peeled and sliced, divided
• 1 (15 ounce) can coconut milk
• 4 teaspoons olive oil
• 1 tbsp. + 4 tsp. spicy red curry paste (Indian or Thai curry past works great)
• 1 1/2 lb. boneless chicken breast halves – cut into cubes
• 4 medium shallots, chopped
• 1 large cucumber,seeded and sliced
• 1 1/4 c. plain yogurt
• 2-3 garlic cloves, minced
• 1 tsp. kosher salt
• 1/4 c. chopped cilantro, for garnish
• 2 c. Jasmine Rice, prepared (we do ours in a rice cooker and it turns out perfect)

Directions:

1. Place slices of two mango’s into the blender with yogurt, garlic, 1 tbsp. of red curry paste and kosher salt. Blend until smooth. Using half of the puree, and place chicken chunks into the marinade for at least an hour (the longer the better). Reserve the remaining puree in a bowl in the refrigerator.
2. After the chicken has marinaded for at least an hour, skewer the chicken and barbecue until almost done (they can still be pink in the middle).
3. If you haven’t already, begin preparing your jasmine rice.
4. Heat the oil in a large skillet over medium-high heat. Stir in the shallots and cook until tender. Once tender, add in 4 tsp. of curry paste and stir for about 1 minute (until fragrant).
5. Add the coconut milk, mango puree and chicken pieces; cook for about 20-25 minutes on medium-low heat. Stir in the remaining mango slices, cucumber and then serve over prepared Jasmine Rice. Sprinkle with cilantro.

The Marinade

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon fresh minced ginger
• 2 teaspoons salt, or to taste

The Meat

• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers

The Magic

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeño pepper, finely chopped
• 1 cup Coconut Milk
• 1 (8 ounce) can tomato sauce
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons salt, or to taste
• 1 tablespoon corn starch (optional)
• 1/4 cup chopped fresh cilantro

Directions:

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce, Coconut Milk and 1 tablespoon of corn starch. Simmer on low heat until sauce thickens, about 20-30 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, serve over your favorite rice and garnish with fresh cilantro.

Ingredients:

• 3 pounds of flank steak (I have substituted London broil which also works well)
• Taqueria Marinade
• Lime Onion Relish
• Roasted Tomato Chipotle Puree
• 24 pack of corn tortillas
• Olive oil
• 1 cup shredded cheese (jack or cheddar) (*optional)
• 2 limes, wedged

Directions:

1. Marinate beef in a large freezer bag with Taqueria marinade for 1-2 hours.
2. Preheat grill on high and reduce to med high
3. Using a skillet and just enough olive oil to keep them from sticking, crisp your tortillas on each side (About 1 min. each side once oil is hot).
4. Cover tortillas with paper towels to absorb excess oil.
5. Grill steak on each side for 4-5 minutes or until about medium rare (nice and pink through out but not red)
6. Once grilling is complete, allow the meat to rest 5 minutes.
7. In a food processor, using the slicing blade, shred the beef.
8. Load up 2-3 tortillas with beef, cheese, salsa and relish and enjoy!

The sauce would probably work well with just about any barbecue. Ribs are especially good with this sauce.

We served this with some rosemary potatoes and a simple garden salad. Mmmmm good!

Ingredients

• 2 (28 oz.) bone-in porterhouse steaks, about 1 1/2″ thick
• 3 tbsp olive oil
• 1 yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 tbsp. hot red pepper flakes
• 3 c. canned plum tomatoes, pureed
• 1 c. dark brown sugar
• 2 tbsp. tomato paste
• 2 tbsp. honey
• 2 tbsp. chopped fresh Italian parsley leaves
• 2 tbsp. chopped fresh basil leaves
• 1 tbsp. chopped fresh oregano leaves
• Salt and fresh ground pepper

Directions:

Sauce:

1. Heat the oil in a saucepan over medium-high heat, add the onion, and cook, stirring until soft, about 5 minutes; do not brown.
2. Add the garlic and pepper flakes and cook for 1 minute.
3. Add the remaining ingredients (except steak), season to taste with salt and pepper, and simmer until thickened, 35-40 minutes.

Note: The sauce can be made 2 days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before serving.

Steaks:

1. Heat your grill to high.
2. Season the steaks with plenty of salt and pepper. Set aside a few tablespoons of sauce for brushing on the cooked steaks and set aside about 1/2 c. of sauce to pass at the table.
3. Grill the steaks until lightly charred and crusty, 4-5 minutes.
4. Turn the steaks over, reduce heat to medium or move to a cooler part of the grill, and brush the tops of the steaks with sauce. Close the grill hood and grill for 5 minutes.
5. Open the grill hood and continue grilling, brushing often with the sauce, until medium-rare, about 5 minutes more.
6. Remove the meat from the grill and brush with the sauce. Let rest for 5 more minutes, then cut away from the bone and then cut meat into 1″ thick slices.

This dish is great served over a bed of your favorite pasta or alone with a great salad and mashed potatoes!