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Food Pairing : Recipes Cabernet
Sauvignon 2001
(Hawk Hill Vineyard) Steak
and Mozzarella Piratas (Tacos)*
You'll love this spicy dish with our full-bodied
Cabernet Sauvignon.
1
½ Tbs chile powder
¼ tsp freshly ground pepper
1/8 tsp allspice
Salt to taste
¾ lb top sirloin cut into 1 " cubes
½
lb mozzarella cheese, shredded (2 cups)
1 Tbs plus 1 tsp fresh lime juice
Salsa
for serving
| ½
cup coarsely chopped white onion
1 poblano chili, seeded and finely chopped
¼
cup chopped cilantro
1/8 tsp cloves
2
medium avocados, thinly sliced
4 8 inch flour tortillas
Vegetable oil |
1. In a medium
bowl, combine the chili powder with the ground pepper, allspice, cloves and a
heaping 1/4 tsp. of salt. Add the top sirloin and 2 tsp of the lime juice and
toss to coat the meat.
2. Preheat the oven to 300°F. In a large
skillet, heat 1 ½ Tbs. Of oil. Add the onion and poblano chiles and cook
over moderately high heat until the onion begins to brown. Add the meat and stir
until just barely cooked through, about 2 ½ minutes. Add the cilantro and
season with salt.
3. In a bowl, toss the avocados with the remaining
2 tsp. of lime juice.
4. Heat a large skillet or griddle. Lightly
brush a tortilla on both sides with oil and lay it in the skillet. Cook over moderate
heat for 45 seconds then flip the tortilla and sprinkle ¼ cup of the mozzarella
over half of it. Top the cheese with a quarter of the sirloin cubes and avocado
slices. Sprinkle with another 1/4 cup of cheese. Fold the tortilla over the filling
and press down with a spatula to form a taco. Continue cooking for 30 sec., then
turn and cook until the underside is golden, 1 minute longer. Keep the pirata
warm in the oven while you repeat with the remaining tortillas and fillings. Serve
warm, with salsa. Serve with the Cabernet Sauvignon and enjoy the combinations
of flavors.*Adapted
from Food and Wine, July 2003 |
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