Anyone who knows me is painfully aware of my addiction to tacos. Breakfast, lunch, dinner…anytime!
There’s never a bad time for tacos! In my home, we never miss a Taco Tuesday, ever. When my man Adam Jeffrey approached about the idea of getting a taco tattoo, it was a no brainer. Tacos, tattoos, and tunes!? I don’t think it gets any better than that! I was very excited that his band, Mantis Toboggan was going to be a part of Supersonic Kitchen.
We decided we would film the whole episode inside the Baltimore Tattoo Museum. The flash on the walls, the buzzing of the needles, the gorgeous gallery where the band could set up…it all seemed perfect. The challenge was, though, that there is no kitchen inside the Baltimore Tattoo Museum. I developed these recipes to be able to cook entirely in my trusty electric skillet. We decided to set up in a room decorated with gig posters. One long card table, a skillet, and a blender. It all ended up working out perfectly.
Clearly, “Two Steak Tacos and a Microphone” is a play on words from the old Beck song “Where It’s At”. It was fun filming that promo and singing our little jingle with the Mantis Toboggan dudes, and believe me, Matt really wanted to eat those tacos! Their main influences draw huge from the alternative sound of the 90’s, so the title seemed even more appropriate. We had a blast filming this episode. At the end, if you watch closely, you can see a piece of the ceiling fall down to the floor. Mantis Toboggan really made the earth move inside the tattoo shop that day.
A very special thanks to Mr. Chris Keaton and the rest of the staff at the Baltimore Tattoo museum for allowing us to film inside their business.
Here’s to music, here’s to food \m/ !!!
Steak Tacos Two Ways
Salsa Verde with Avocado:
3 medium tomatillos, husked and rinsed
½ large jalapeno pepper ( Do not cut in half yet, this is being used for both salsas)
3 cloves garlic, unpeeled
3 Tbl chopped cilantro
Juice of ½ a lime (will use the other half for cilantro onion relish)
Pan Roasted Tomato Salsa:
8 oz whole small tomatoes
½ large jalapeno pepper
3 cloves garlic, unpeeled
½ medium onion, cut in half (other half will be used for Cilantro Onion Relish)
3 tbl chopped cilantro
Fresh ground black pepper
2 lbs Flank steak
Salt and pepper
Juice of 1 lime
Plenty of lime wedges, queso fresco, and tortilla chips to serve.
Heat large skillet to medium high heat, and put on some Mantis Toboggan tunes. We’re gonna cook all the ingredients for the two salsas simultaneously. Place whole tomatillos, all 6 cloves of unpeeled garlic, onion, whole tomatoes, and the whole jalapeno into skillet. Let cook, turning frequently, until all vegetables have softened and contain char spots throughout, between 8 to 10 minutes. Remove from skillet onto plate and let cool only until easy to handle. Cut avocado in half, removing core, scooping out flesh. You should also be able at this point to “squeeze” the garlic out of their papery skin. Cut jalapeno lengthwise, removing stem. Remove seeds and “pith” only if you want to. I like to keep mine in. Place tomatillos, ½ jalapeno, 3 cloves garlic, lime juice and avocado flesh into blender with 1 tsp kosher salt. Blend until smooth. Add chopped cilantro and pulse a couple of times. Check salt, adjust if necessary to your taste. Pour salsa verde into a jar or bowl for serving. Rinse out blender.
Core tomatoes and place in blender. Add onion pieces, remaining 3 cloves garlic, ½ jalapeno pepper, 1tsp kosher salt, and a few turns of fresh cracked black pepper. Blend until smooth, leaving slightly chunky. Add chopped cilantro and pulse a few times until blended. Pour tomato salsa into a jar or bowl for serving.
For the onion cilantro relish, dice remaining onion half. Place in small bowl, add chopped cilantro, and lime juice. Stir until combined. Set aside for serving.
Wipe out skillet with a couple of paper towels and reheat to medium high heat. Brush a thin layer of olive oil onto flank steak. Coat liberally with kosher salt and fresh cracked pepper. Place onto hot skillet. Cook, undisturbed for 8 minutes on one side. Flip over, and cook for 5 minutes on other side. Squeeze juice from ½ lime directly onto the steak. Kind of flip it over and rub it around the skillet, letting the caramelized lime juice cost the meat. Your steak should be about medium by now. Remove from skillet and put onto plate to rest for five minutes.
Meanwhile, wipe out your skillet with a couple of paper towels again. Crank up the heat. Start heating your tortillas, as many as you can fit in your skillet at a time. Cook until brown spots just begin to appear, flip over and heat for few seconds. Remove to a tortilla warmer as they’re done, until you cook them all. When steak is done resting, remove from plate to cutting board. Cut into thin strips against the grain, then cut those strips crosswise into small pieces. Put into serving bowl. Pour any juices that accumulated on resting plate, along with juice of ½ lime into bowl. Stir to combine, and check salt levels, you will probably need more salt at this point.
Wipe down your cutting board. Place 8 tortillas onto board. Top each with about a ¼ cup of diced steak. Top four tacos with your salsa verde. Top the other four with your tomato salsa. Place them onto a serving platter, alternating green and red. Top the salsa verde tacos with a tbl each of the cilantro onion relish. Top the red salsa tacos with crumbled queso fresco. Serve with plenty of lime wedges and a bowl of tortillas chips with the leftover salsa!
Chef Jeremy Davis
Co-Producer, Camera, Editor
Second Camera, Production Assistant
Photography by Rock N Roll Socialite