This blog is sponsored by La Morena USA. All opinions are my own:)
November is a month that’s all about gratitude and paying it forward. This holiday season, I’m excited to partner with La Morena USA to find ways to give back!
One way to give back during the holidays this year is to make a meal for someone! Make a busy single parent’s day easier with dinner! Take a meal to a senior that doesn’t have family in town this holiday season. The options are endless!
La Morena’s peppers are an excellent way to bring a little kick to any meal! They are the highest quality peppers and are hand picked and selected before they’re canned and ready for you to add to your favorite dishes.
Today, I’m using them in this DELICIOUS jalapeño chicken recipe I found online* (keep scrolling to see the recipe)! You don’t have to look far for them either - you can find all the La Morena goodness at your local Safeway stores!
Through December, La Morena is running their #WeCanWithLaMorena sweepstakes that YOU can win by entering on their website!
Now, here’s what I’m sure you’re all waiting for - Jalapeño Carne Asada Tacos!
flank, bavette or skirt steak 700g
limes 2, juiced
ground cumin 2 tsp
garlic 2 cloves, crushed
soft brown sugar 2 tbsp
garlic ½ clove, chopped
coriander chopped to make 1 tbsp
green chilli 1, seeded and chopped
avocados 2 large, ripe
lime 1, juiced
La Morena pickled jalapeños 4 tbsp, diced
red onion 1 large, finely diced
coriander a small bunch, chopped
limes 2, juiced
chipotle Tabasco sauce or chipotle paste 2 tbsp
Marinate the meat with the lime juice, cumin, garlic and sugar. Season and leave for 2 hours or overnight in the fridge.
For the guacamole, crush the garlic, coriander, chilli and some salt with a mortar and pestle. Add the avocados and lime juice. Crush everything together and scrape into a bowl. Mix the salsa ingredients in another bowl and season.
Heat the bbq or a heavy griddle pan. Wipe the marinade from the meat and brush with oil. Season and grill on direct heat. Cook for 2-3 minutes on each side, depending on the thickness of the meat. It should get a nice char before you flip it over. Rest under foil for 10 minutes.
Brush the tortillas with a little oil, and warm them through on each side in a heavy griddle pan until they take on the golden char lines. Mould into a taco shape and leave to firm up (you may need to hold them in place using a couple of glasses). Chop the meat into bite-sized pieces and serve with the guacamole, salsa and tortillas.