Search Results for steak tacos

05.17.16

STEAK TACOS!

steak tacos | designlovefest
steak tacos | designlovefest

never met a taco i didn’t like and this steak version with homemade corn tortillas, chimichurri and onion cucumber slaw are no exception. we used flank steak which is a relatively inexpensive cut of meat and ivan made homemade tortillas which really took things up a level. i wanted to eat the whole batch with butter and hot sauce, yum!

steak tacos | designlovefest
steak tacos | designlovefest

for the meat: we started by marinating our meat in a mixture of soy sauce, olive oil, fresh garlic and orange juice. this was an impromptu marinade we created with what we had in the kitchen but i do recommend adding some type of citrus to your marinade. the acid helps to tenderize the meat and i think it makes a noticeable difference. you can let it marinate for 2-24 hours. for cooking – heat a lightly oiled skillet ( we used a cast iron) on medium high heat. generously salt and pepper both sides of the meat. once the pan is heated through lay the beef in the pan and let cook for about 3 minutes one each side. cooking time depends on your meat thickness!

steak tacos | designlovefest
steak tacos | designlovefest

• for the tortillas: 

• 2 cups corn masa
• 1 1/2 cups water
• 2 teaspoons sea salt
• half a small lime squeezed

in a medium bowl mix together the corn masa with the water. stir until there are no more lumps. we then added sea salt and lime juice to the mixture. divide the masa into small balls using the palms of your hands about the size of golf balls. we used a tortilla press which are very inexpensive and can be found at any hispanic grocery store or most national stores such as Target. have parchment paper on each side of the press and press down firmly one masa ball at a time. place onto a skillet or nonstick pan on medium to high heat (no cooking oil is needed!). cook for about 30 seconds on each side or until golden brown. set tortillas aside covered with cloth or a paper towel. the whole process from start to finish takes less than 10 minutes and makes tortillas that are far better than the ones at the market. plus you’ll be surprised at how many preservatives the store bought have!

steak tacos | designlovefest
steak tacos | designlovefest
steak tacos | designlovefest

• for the chimichurri: 

2 bunches of parsley
• 2 garlic cloves
• 3 tablespoons of olive oil
• 1 small lemon squeezed
• salt and pepper to taste
• chili flakes to taste 

wash and de-stem the parsley. place the parsley, garlic, olive oil, lemon juice, salt, pepper and chili flakes in a food processor. pulse until ingredients incorporate well together or until the parsley is well chopped. ( a blender will also work just as well but will have a smoother texture).

• for the cucumber and red onion slaw: 

• quarter of a red onion
• 1 cucumber
• 1 teaspoon dried oregano
• half a lemon squeezed
• 1 tablespoon rice vinegar

using a julian cutter, slice the cucumber and red onion into thin slices. place in medium sized bowl and mix with 1 tablespoon rice vinegar, 1 teaspoon dried oregano and half a lemon squeezed. salt and pepper to taste.

steak tacos | designlovefest
steak tacos | designlovefest

place all of the ingredients on your taco, garnish with the grated queso cotija and top with a squeeze of lime!

styling by: joanie cusack and ivan solis
photos by: 
ivan solis

04.04.17

BREAKFAST TACOS

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bri here! i’ve been cooking a lot more recently and i keep finding myself driving to work or laying in my bed thinking up new ideas for recipes. i can tell i’ve officially becoming interested in it! i really enjoy the time i have with my boyfriend in the morning before he goes to work and i always like to make breakfast for us to have together, even if it’s quick. i’ve been perfecting my 10 minute breakfast tacos and they’re finally ready to share with you guys. easy and delicious! for this recipe we added ivan’s salsa verde to them and it was a great flavor addition! let’s make em… xx -bri

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makes 5-6 tacos 

breakfast tacos:
• 6 eggs
• quarter red onion diced
• 1 large handful of cilantro chopped
• 3 green onions chopped
• 1 to 2 medium avocados
• cotija cheese
• 2-3 limes
• 6 corn tortillas

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to make the tacos, first scramble 6 eggs and cook to your liking. assemble by adding a few spoonfuls of scrambled eggs onto each heated tortillas. garnish with red onion, green onion, avocado, cotija cheese, lime juice, cilantro and the creamy salsa verde.

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creamy salsa verde:
• 1 jalapeno
• 1/2 avocado
• 2 dollops of sour cream
• 1/2 yellow onion
• 5-6 tomatillos
• 3-4 teaspoons salt
• 1 small lime juiced

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to make the creamy salsa verde, remove husk from tomatillos and wash thoroughly. cut into halves and place on a heated cast iron skillet on medium heat. peel and halve a yellow onion and also place on the cast iron. roast for about 5-10 minutes, turning over the ingredients occasionally. place the tomatillos and onion in a blender and add half an avocado, sour cream, 1 jalapeño (remove seeds according to how spicy you like it to be) salt and 1 small lime juiced. blend until smooth. Keep the creamy salsa verde in the fridge to cool until ready to serve. the salsa keeps well in the fridge for a week and can be used to top meats and veggies for other meals throughout the week!

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aaaand if you are free on time and want the extra luxury of having freshly made tortillas (which taste amazing!), here is the recipe that we used from our steak taco post.

styling by: joanie cusack and ivan solis
photos by: ivan solis
see more recipes here

04.03.17

WEEKNIGHT DINNERS

weeknight dinner ideas | designlovefest

happy monday! do you meal prep? i’ve always thought it would be a nice habit to get into but for some reason it just doesn’t click with me. the last thing i want to do on sunday evening is chop vegetables for two hours. so, that usually means monday is meal prep day. my husband does the grocery shopping but i’m generally responsible for the list which requires me to have at least a vague idea of what i’d like to make. i thought i’d round up some of the recipes we’ve made on here that are great weeknight dinners, simple and safe well for leftovers. – joanie

above: pizza with pre-made dough – pizza is very forgiving, top with whatever you have on hand, 15 minutes in the oven and dinner is served!

weeknight dinner ideas | designlovefest

veggie fried rice – everything but the kitchen sink with this rice, it can hold all of the vegetables that are about to go bad.

weeknight dinner ideas | designlovefest

hot and sour soup – love this one with lots of fresh lime juice added at the end!

weeknight dinner ideas | designlovefest

when it doubt, make mexican! a big batch of refried beans, simple quesadillas or these steak tacos.

weeknight dinner ideas | designlovefest

honey lime salmon bowls – so easy, healthy and delicious. mix it up by swap the brown rice out for quinoa or a green salad!

weeknight dinner ideas | designlovefest

and one of my personal favorites, enchiladas!

02.17.16

ABOUT TOWN / HEALTHY AND INDULGENT

about town| designlovefest

how are you guys enjoying our new about town column?? we have maaaaany more posts to come, but today we’re focused on a very balanced diet. see our favorite LA places to splurge and eat terribly with a smile on our face…and then read about the places we go to clean up our act and eat healthy. and we would love to hear your faves too in the comments!!

about town| designlovefest

BRI’S HEALTHY SPOT: kitchen mouse is a vegetarian restaurant near my house in highland park. i love the dill quinoa salad (add an egg on top), the breakfast tacos or the brown rice moros cakes! so flavorful and doesn’t feel like cheating. they have many vegan, gluten-free, and refined sugar-free food options.

about town| designlovefest

SEE ALL OF OUR FAVES AFTER THE JUMP…

(more…)

07.01.15

HOW TO PAIR YOUR WINE WITH FOOD

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we’ve never done a wine pairing post on the blog and since that has been my go-to drink these days i thought it might be fun to create a post with suggestions on what to serve with certain types of wine. (i learned from this too!) we partnered with Mirassou Winery which offers a variety of california wines at a really affordable price (their Pinot is my favorite!). we had so much fun putting this together this fresh fourth of july inspired lunch, hope you enjoy!

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we worked with three different varietals from Mirassou, Chardonnay, Moscato and Pinot Noir. some people believe that certain wines should only be enjoyed with particular foods but we believe in a more broad spectrum of possibilities. a lot of the foods we served were interchangeable which helps to create a really fun atmosphere at your party of sharing, passing and sipping.

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the Mirassou Chardonnay is fruit forward with a little hint of oak. we paired it with grilled nectarine bruschetta that had a creamy goats milk cheese and pistachios and it was heavenly. the creaminess of the cheese was perfect with the slight acidity of the wine. Chardonnay is also great with all types of cheese as well as seafood. one of my favorite ways to enjoy it at home is with fish tacos, try it- trust me.

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