(CBS News) What better way to celebrate Cinco de Mayo than with Ken Oringer's ultimate taco plate?
The acclaimed celebrity chef shared recipes on THE Dish, on "CBS This Morning: Saturday," and dished about his love of authentic Mexican cuisine.
It's featured at the popular La Verdad Taqueria, one of seven Boston-area restaurants Ken owns.
Ken has won the James Beard Award for Best Chef in the Northeast. The Culinary Institute of America wasn't too far off when voting him "most likely to succeed" when he graduated. Ken has also faced off on the Food Network's "Iron Chef America" - and won.
Carne Asada Tacos
- 8 corn tortillas
- 1 1/2 lb skirt steak
- 2 cloves garlic
- 1 small onion, peeled and diced
- 1/2 can of cola
- 1 1/2 tbsp of soy sauce
- 2 tbsp canola oil
- 1/2 bunch cilantro
Mix garlic, half of the onion, cola, soda and oil and pour into a zip lock bag with the steak to marinade (at least one hour and preferably overnight). Heat a grill pan until smoking. Dry off the steak with paper towels and grill until desired finish. Let rest for 4 minutes and slice. Heat tortillas on a grill until warm. Top with sliced steak, salsa verde, chopped cilantro and diced onion.
- 2 unripe tomatoes
- 1/2 bunch cilantro
- Half jalapeno seeded
- 2 limes juiced
- Salt to taste
Place all ingredients in a blender and blend until smooth.
Chorizo and Potato Taco
- Corn tortillas
- 8 oz fresh Mexican chorizo, crumbled (not Spanish dried)
- 4 oz sauteed diced onion
- 4 oz potato, chopped into cubes and blanched in salted water
- Red onion, chopped as garnish
- Cilantro as garnish
Start browning the chorizo with the onions and potatoes, and continue to stir and fold as it gets crunchy and caramelized. Serve with salsa verde, red onion dice and fresh cilantro.
Fried Avocado Tacos
- 2 avocados, quarter lengthwise
- 1 cup, tomato salsa (diced tomatoes, onion, salt and chopped jalapeno)
- 1 cup of ranch dressing
- 1 cup of chipotle mayonnaise (1 cup mayonnaise and 1 tbsp chipotle adobo puree)
- 1 cup shredded cabbage
- One half lime
- 1/2 cup queso cotija
Dredge avocado in seasoned flour, then egg, then breadcrumbs, and fry in 350 degree oil. Layer avocado in tortilla and top with chipotle mayo, ranch dressing, salsa, cabbage, cilantro, queso and a squeeze of lime.
Pickled carrot, onion and jalapeno with Mexican oregano
- 1 lb carrots, peeled and sliced on a biased
- 1 onion peeled and sliced
- 3 jalapenos sliced
- 4 cups white wine vinegar
- 2 cups water
- 1/2 cup sugar
- 1/4 cup salt
- 4 tbsp Mexican oregano
Bring liquid to a boil. Add veg until just al dente and pour into a container set in ice water (to cool quickly). Let sit until ready to serve, and can be done up to a week in advance.
For more of Ken's recipes, go to Page 2.