Maui Short Rib Tacos with Grilled Pineapple Salsa

image When you see the word Maui…what do you think of?  Hawaii, tropical waters, fruity beverage,  sunshine and a tan.  Well T.W.O. tried to incorporate all those thoughts into one recipe.  Check out how to make these Maui Short Rib Tacos with Grilled Pineapple Salsa.  It’s a great summer recipe for your next barbecue.  Drink umbrellas included! ALOHA!


Ingredients:

Short Ribs:
– 3-4 pounds boneless beef short ribs
– 22 fl oz Ace Hard Cider, Pineapple (we found this at Trader Joes)
– 6 Tablespoons fresh ginger, grated
– 3 garlic cloves, chopped
– ½ cup soy sauce
– 2 green onions, sliced
– Montreal Steak Seasoning
– Olive oil
– Water

Grilled Pineapple Salsa:
– 1 fresh pineapple
– 1-2 jalapeños, pending on your spice factor
– Fresh cherry tomatoes
– ½ Maui Sweet Onion
– ¼ cup lemon juice
– Salt

Directions:
1. Season the short ribs with Montreal Steak Seasoning on both sides. Let them sit for about 15 minutes.
2. Heat a large skillet/ pan with 1-2 tablespoons olive oil. Place the short ribs on the heated surface and sear both sides for 5 minutes each.
3. Add the cider, fresh ginger, garlic, soy sauce to the pan with the short ribs. The liquid should cover about a ¾ of the beef. If not, add some water. Note – the liquid will cook down, so watch to make sure there is always some in the pan.
4. Bring the liquid to a boil and then cover and let simmer over low heat for a minimum of 2 ½ hours. The longer the better.
5. While the ribs are cooking, cut the pineapple in circles.
6. Place on a heated bbq grill and cook over low heat for about 10 minutes each side. You want the pineapple to soften, but not too much.
7. Remove the pineapple from the grill and let cool for 2 minutes. Cube and place in a bowl. Add chopped cherry tomatoes, onions, lemon juice and jalapeños. Salt to taste.
8. Once the ribs are done, add to a heated bbq and grill for 3-4 minutes each side. Remove from heat and shred.
9. Assemble your tacos and garnish with green onions.


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Enjoy!

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Spicy Shrimp Tacos with Chimichurri Sauce

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Even though the first day of Spring was last week, Summer is officially here in Southern California.  That being said, T.W.O. enjoys firing up their grill and barbecuing fresh seafood.  For this Taco Tuesday, we are featuring a Spicy Shrimp Taco Recipe with homemade Chimichurri Sauce.  Hope you enjoy it as much as we did! Ole!


Ingredients
– 1 lb wild shrimp, peeled & cleaned
– 2 Tablespoon olive oil
– 1 teaspoon garlic powder
-1 teaspoon onion powder
– 2 teaspoon paprika
– 1 Tablespoon oregano, dry
– 1 teaspoon red pepper flakes
– Salt
– 3 limes, sliced
– 1 lemon
– 8 corn tortillas,
– cilantro leaves for garnish

For the Chimichurri Sauce:
– 1 small bunch Italian parsley
– 1 small bunch cilantro
– 3 Tablespoon oregano
– 4 -5 large garlic cloves, diced
– juice from 1 lemon
– ⅓ c extra virgin olive oil
– ½ red chile pepper
– Salt

Instructions:
1. To make the Chimichurri sauce: Using a blender, add the parsley, cilantro, oregano, garlic, lemon juice, olive oil and red chile pepper. Blend until smooth. Season with the sea salt and if you need to add more lemon juice to the sauce to make it more liquid now is the time to do so.  Set aside.
3. In a large bowl toss together the shrimp with the olive oil, garlic powder, onion powder, paprika, oregano and red pepper flakes. Season well to your taste with the sea salt.
4. Preheat the BBQ to medium heat.  Add the shrimp to the grill for about a minute on each side until it curls up and turns pink; making sure not to overcook it. (Please note T.W.O. skewered their shrimp for best grilling results)
5. Heat the corn tortillas on a low open flame.  Assemble the tacos garnishing the tacos with fresh cilantro and lemon or lime juice.


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Carne Asada Tacos with Roasted Butternut Squash

imageTaco Tuesday! Today we are featuring carne asada tacos with roasted butternut squash.  It’s a simple, flavorful and hearty meal that will have your audience asking for seconds.  Don’t be nervous about using squash in your dish – it makes the tacos sweeter!  Happy cooking!


Carne Asada Tacos with Roasted Butternut Squash

Ingredients:
– 3 lbs carne asada
– 1 meyer lemon
– 2 Tablespoon cayenne pepper
– 2 Tablespoon onion powder
– 1/2 chopped cilantro
– 2 avocados
– Salsa
– corn tortillas
– 1 butternut squash, cubed
– 1 Tablespoon olive oil
– Krazy Salt
– Sea Salt
– Pepper
– Cilantro (for garnish)

Directions:
1. Marinate carne asada with lemon, cayenne pepper, onion powder and cilantro. Set aside.
2. On a lined baking sheet (parchment paper), toss cubed butternut squash with olive oil, Krazy Salt and Pepper. Once the oven is at 415 degrees, place sheet in the oven and cook for 30 minutes. At the halfway point, flip the squash.
3. When the squash is about 15 minutes away from being done, put the carne asada on the bbq. Cook until done, but be careful not to overcook. Carne asada cooks fast.
4. Once done, remove and assemble your tacos. Add some tapatio and some salsa and you have your self a delicious dish!


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Chicken Enchiladas with Homemade Hatch Chile Sauce

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Taco Tuesday? How about Enchilada Tuesday!?!? Yes! Hatch chilies are in season, so T.W.O. decided to make a homemade enchilada sauce. And boy did we turn up the heat! Hatch chilies compliment the chicken and pepper jack cheese nicely. Grab your apron and lets start cooking!


Chicken Enchiladas with Homemade Hatch Chile Sauce

Ingredients:
– 1 ¼ pounds hatch chilies (poblano chiles also work)
– 3 Tablespoons olive oil
– 8 cloves garlic, chopped
– 2 teaspoon salt
– 1 teaspoon ground pepper
– 3 ¾ cups reduce-sodium chicken broth
– 10 corn tortillas
– 2 cups shredded pepper jack cheese, shredded
– 3 cups shredded cooked chicken*
– 4 Tablspoons cilantro, chopped
– 1 cup crimini mushrooms, diced
For garnish:
– 1 avocado
– sour cream
– cilantro
– lime
*T.W.O. shredded a whole rotisserie chicken

Directions:
1. Preheat oven to a broil. Make sure the racks are positioned in the middle of the oven.
2. Places the hatch chilies on a baking sheet lines with foil and broil for about 15 minutes, turning them halfway through.
3. Remove from the oven and reduce heat of the oven to 400°. Once the chilies are cooled, pull the skins off and remove the steams and seeds.
4. Heat the olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Add the chilies and season with salt and pepper. Cook for 2 minutes and then add 1 ¼ cups chicken broth. Bring the mixture to a simmer and let reduce for 10 minutes.
5. Place the chile mixture into a blender and blend on low until the mixture starts to look like a pesto. Set aside.
6. In a bowl mix together the shredded chicken, mushroom and cilantro. Set aside.
7. Using the same skillet, add 2 ½ cups chicken broth and bring to a simmer. Dip each tortilla in the hot broth to moisten and place on a baking sheet. Repeat with the remaining 9 tortillas.
8. Add 2 teaspoons of cheese to each tortilla and the chicken and mushroom mixture.
9. Roll them up and place in a 9×13 baking dish, seam side down.
10. Pour the chile sauce over the enchiladas, leaving the edges exposed. Top with the remaining shredded cheese.
11. Bake in the middle rack for 15 minutes or until the cheese is melted. Once melted, turn the oven to broil and cook until the cheese is brown.
12. Remove from the oven and let sit for about 5 minutes. Serve and garnish with cilantro, avocado, lime and anything else your heart desires!


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Cheers,
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Chicken Fajitas with Tex-Mex Sauce + Enchilada Rice

imageLove fajitas!? Love enchiladas? We do too! So we decided to combine them into one recipe! This dish is perfect for a summer time meal and won’t let you feeling guilty! The preparation is simple, quick and mouth-watering! Steak or fish could also be used as the protein. You won’t be disappointed!


Chicken Fajitas with Tex-Mex Sauce + Enchilada Rice

Ingredients: 
For the Enchilada Rice
-3 cups white rice, cooked
-1 cup enchilada sauce
-1/3 cup plain Greek yogurt
-1 cup sharp cheddar cheese
– I can black beans, drained
-2 green onions, chopped
-1/4 cup fresh cilantro, chopped

For the Fajitas
-4 boneless skinless chicken breast
– 2-3 tablespoons taco seasoning
-1 tablespoon of olive oil
-1 red + orange bell pepper, sliced
-2 ears corn, husk removed
-1/2 cup cilantro, chopped
-1 lime, juiced
-Corn or flour tortillas
-1 avocado, diced

For the Tex-Mex Sauce
-1/2 cup ketchup
-1 teaspoon brown sugar
-2 ounces melted light cream cheese
– 2 tablespoons hot sauce
-3 tablespoons fresh cilantro, chopped
-1/2 lime, juiced

Directions:
1. To make the Tex-Mex sauce, add the ketchup and cream cheese to a bowl. Whisk until smooth and then add the brown sugar, chipotle peppers, cilantro and lime juice. Season with a pinch of salt. Cover and keep in the fridge until ready to use.

2. Heat up the BBQ. Add the chicken to a bowl and toss with the taco seasoning. Place the peppers and corn on a plate and rub with 1 tablespoon olive oil. Place on to foil for the grill.

3. Add the chicken and veggies to the hot grill and cook until done. Make sure to check the veggies and flip a few extra times to ensure even cooking. Remove everything from the grill and allow the veggies and chicken to cool five minutes

4. Meanwhile start making the rice. Add the cooked rice to a large skillet with 1 tablespoon olive oil. Toast the rice for 5 minutes, stirring often to ensure even browning. Add the enchilada sauce, Greek yogurt and cheddar cheese. Bring the mixture to a low boil and cook, stirring until the cheese is melted and the rice is creamy, about 5 minutes. Add more cheese if you desire. Stir in the black beans, cilantro and green onions. Keep warm until ready to serve.

5. Slice the peppers and use a sharp knife to remove the corn kernels from the cob. Add the veggies to a bowl and toss with the cilantro and lime juice. Slice the chicken into strips.

6. To assemble add the cheesy rice to the center of a warm tortilla. Add the chicken and peppers. Garnish with fresh cilantro and diced avocado. Drizzle with the Tex-Mex Special Sauce.


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Grilled Tri-tip Tacos with Sweet Potatoes and Peppers

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Taco Tuesday! Today, T.W.O. will be featuring a carne taco con batatas. Batatas? Yes – Batatas….Sweet Potatoes! Grab your apron and lets start grilling!!!


Grilled Tri-tip Tacos with Sweet Potatoes and Peppers

Ingredients:
– 1 tri-tip roast, seasoned*
– 3 bell peppers (yellow, red, orange)
– ½ sweet onion, chopped
– 2 medium sweet potatoes, cubed
– ¼ cup lemon juice
– 3 Tablespoons olive oil
– 1 teaspoon Cayenne Pepper
– 1 teaspoon garlic powder
– Salt
– Pepper
– Corn tortillas
– Sour cream
– Fresh guacamole
* Season tri-tip roast with Montreal Steak seasoning prior to putting on the grill.

Directions:

  1. Preheat oven to 425°. Place the cubed sweet potato on a cookie sheet. Season with 1 Tablespoon, olive oil, cayenne pepper, garlic powder, salt and pepper. Place in oven for about 25-30 minutes.
  2. While the sweet potatoes are cooking, place the tri-tip on a heated barbeque. Cook for 30 minutes or until done.
  3. In a sauté pan, add 2 Tablespoons olive oil and lemon juice. Add the vegetables. Sautee for 10-15 minutes or until done to your liking. Add salt and pepper to taste.
  4. When all the ingredients are done cooking, place the tortillas on the barbeque to heat up.
  5. Final steps – assembly! Create your masterpiece by combining all your ingredients into a freshly grilled tortilla!

 

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Cheers to another T.W.O. Taco Night!

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Spicy Chicken Chipotle Tacos with Mango Salsa

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It’s that day of the week again-Taco Tuesday!! For this week’s taco Tuesday, T.W.O. is featuring their spicy chicken chipotle tacos with a fresh mango salsa. The spice of the chipotle peppers in adobe sauce are complimented well by the zesty, refreshing mango salsa. Try this recipe for your next taco night!


Spicy Chicken Chipotle Tacos with Mango Salsa

 Ingredients:

-2 Chicken breasts, boneless & skinless
-2 cans Embasa chipotle peppers, in adobe sauce
-2 Mangoes, cubed
-4 Cocktail Tomatoes, chopped
-1/2 of a red onion, chopped
-1 Orange bell pepper, chopped
-Cilantro, chopped
-1 avocado
-2 limes
-1/2 of a lemon
-Salt and Pepper
-Corn tortillas*

*T.W.O. uses La Tortilla Factory corn tortillas

  1. Marinate the chicken breasts with the peppers in adobe sauce for at least 2 hours before cooking.
  2. To make the mango salsa, cut up the mango, tomatoes, red onion, bell pepper, and cilantro. Season the salsa with salt, pepper and the juice of the limes and lemon. Mix and refrigerate until the chicken is done.
  3. To cook the chicken, begin by slicing the chicken into thin strips.
  4. Heat up a skillet medium to high heat. Place chicken, along with the remaining of the marinade into the skillet. Cook until chicken is done.
  5. Heat up the tortillas and plate. Build your tacos by placing the chicken with sauce and salsa on the tortilla. Garish the taco with a slice of avocado.

 

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Steak Tacos with Roasted Corn Salsa

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Taco Tuesday! T.W.O. loves incorporating fresh vegetables in their meals and what better way to complete tacos than making a fresh roasted corn salsa. The sweet, savory grilled steak and the crunch of the corn makes this one of our favorite Taco Tuesday recipes. Grab your friends, chips, salsa and guacamole and getting ready for a real treat!

Ingredients

– 2 ½ pounds flap meat steak
– 2 cups Island Soyaki marinade (Trader Joes)
– 12 green onions
– 4 ears of corn, husked
– 2 Tablespoons olive oil
– 1 cup fresh cilantro, chopped
– 2 teaspoons lime zest
– 2 Tablespoon lime juice
– 2 Tablespoon lemon juice
– 1 can Embasa chipotle peppers, in adobe sauce
– 12 corn tortillas*
– Salt & Pepper to taste

* T.W.O. uses La Tortilla Factory corn tortillas.

Marinate steak for a minimum of 2 hours prior to barbequing. When you are ready to start barbequing, remove the meat from the refrigerator and bring to room temperature.

In the meantime, brush the corn and green onions with olive oil. Place the corn on the barbeque for about 20 minutes. Make sure you flip the corn so that all sides cook. With 5 minutes remaining add the whole green onions.

Once the corn and green onions are done, remove from grill and replace with the steak. Cook for about 15-20 minutes.
While the steak is cooking, cut the corn off the cob and green onions. Place in a bowl. Mix in cilantro, lime zest, lime juice, lemon juice, chipotle peppers and salt and pepper. Set aside.

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Remove the steak from the grill and heat the corn tortillas. Warming up the tortillas is optional. Once done, place the tortillas on a plate. Thinly slice the flap meat and place on the tortillas. Add the corn salsa. That’s a wrap!

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Enjoy your Taco Tuesday!

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Chicken Fajitas

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Taco Tuesday can get a little old after a while, so T.W.O. decided to change things up a bit and make some chicken fajitas – with t.w.o. twists! These are not your average fajitas you order at a Mexican restaurant, because we decided to add cannellini beans and Rimel’s “Green Sauce.” This is a great dish not only for Tuesday, but for any day of the week! And it is great for a crowd! So invite your friends over and let’s have a fiesta!

Ingredients
-4 chicken breasts, boneless & skinless
-1 fajita mix
-Mini sweet bell peppers, sliced into stripes
-1 sweet onion, sliced into wedges
-2 jalapeños, sliced into stripes
-1 can of cannellini beans, drained and rinsed
Rimel’s “Green Sauce”
-Corn tortillas*
-1 Avocado, sliced
-Salsa
-Cilantro

*T.W.O. uses the La Tortilla Factory brand of corn tortillas

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Begin by cutting the chicken breasts into stripes. Heat up a sauce pan with olive oil. Add chicken breasts, fajita mix and ½ water. Cook chicken until done.

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Remove chicken, keeping the juice to sauté the vegetables. Sauté the vegetables for about 5-8 minutes. Once the vegetables are cooked, add the chicken back into pan. Add about 1/3-1/2 cup of the “Green Sauce” and mix. Keep on the heat for about 2 minutes then remove.

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Heat up the corn tortillas. Now it is time to make the fajitas! We like to top our fajitas with salsa, avocado, cilantro and a little of the “Green Sauce.” Now it’s time for a salsa dance!!

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Ole!

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