Seared Buffalo Street Tacos - Dallas News | myFOXdfw.com

Seared Buffalo Street Tacos

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Ingredients

FOR THE SEARED BUFFALO

2 pounds buffalo tenderloin, cut in strips

2 tablespoons dry bbq rub

2 tablespoons kosher salt

¼ cup chipotle chilies in adobado

FOR THE GRILLED PINEAPPLE PICO DE GALLO

1 ½ cups pineapple, trimmed, sliced 1/4" thick, grilled, diced medium

2 tablespoons olive oil

2 tablespoons jalapeño, stem and seeds removed, brunoise

2 tablespoons red bell pepper, stem and seeds removed, brunoise

2 tablespoons cilantro leaves, chopped

2 tablespoons lime juice, freshly squeezed

1 tablespoons kosher salt

FOR THE POBLANO-LIME CREMA

1 ounces grape seed oil

1 cup poblano pepper, roasted, peeled, seeds removed, chopped

1 tablespoons jalapeño, stemmed and seeds removed, coarsely chopped

1 tablespoons shallots, peeled and coarsely chopped

1 tablespoons garlic, peeled and coarsely chopped

2 tablespoons cilantro leaves, washed and chopped

2 tablespoons lime juice, freshly squeezed

½ cup queso crema

2 teaspoons kosher salt,


Method

FOR THE BUFFALO TENDERLOIN:

1. Season buffalo tenderloin completely on the outside with dry bbq rub and kosher salt

2. Once the buffalo tenderloin is seasoned, grill over open flames until medium rare.

3. Once buffalo tenderloin is cooked to the proper temperature, remove from heat and dice into 1/2 " cubes. Toss buffalo in a mixing bowl in chipotle chile puree until completely coated.

4. Keep warm and set aside for tacos.

FOR THE GRILLED PINEAPPLE PICO DE GALLO:

1. Grill pineapple until golden brown and grill marks appear on both sides.

2. Once pineapple is grilled move to a cutting board and dice 1/4" x 1/4".

3. In a mixing bowl, mix together grilled pineapple, olive oil, jalapeños, bell peppers, cilantro, lime juice and kosher salt.

4. Set aside.

FOR THE POBLANO-LIME CREMA:

1. In a sauté pan, add grape seed oil and sauté poblanos, jalapeños, shallots and garlic until shallots and garlic begin to caramelize.

2. Remove from heat and cool.

3. Once vegetables are cool, transfer to a blender and add cilantro, lime juice, queso creme and kosher salt.

4. Blend until smooth, pass through a fine chinoise into a clean container. Store properly.

TO PREPARE THE TACOS:

1. Warm 2 flour or corn tortillas and fill each with 2 ounces of buffalo, 1 tablespoon or the Grilled Pineapple Pico de Gallo, 1 tablespoon of the Poblano-Lime Crema

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