Recipes from Taste of Randolph Street

• 1# Tuna Steak
• Olive oil
• Salt and pepper
• 8 tortillas

Grill tuna medium rare, chop & distribute among 8 tortillas. Spoon on 1 tablespoon or more mango salsa.

Mango Salsa

• 1 mango, peeled
• 1 red pepper
• 1 small red onion
• 3 habenero chilies
• 1/2 bunch cilantro
• 1/4 c olive oil
• Salt and pepper

Dice mango, onion & red pepper into a small dice. Chop Habenero carefully (wearing rubber gloves is a good idea) and then cilantro. Place all in a bowl, toss with olive oil and salt and pepper to taste.

Guacamole de Cero Style

• 4 avocados
• 2 cloves garlic minced small
• 1/2 small red onion minced
• Plum tomatoes minced
• Jalapenos minced no seeds
• 2 tablespoons cilantro finely chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Pit, peel and mash avocados. Add all other ingredients and mix well. Add salt and pepper to taste.

Steak Tacos
Makes 8 to 10 tacos

Skirt Steak Marinade

• 1/4 c. pickled jalapenos with juice
• 1-2 cloves garlic
• 1 1/2 t. black pepper
• 1/4 c. olive oil

Puree all ingredients together, use this to marinate 1 ½ pounds of skirt steak. Grill steak to desired doneness, we prefer the meat at medium, and cut across the bias of the meat.

Roasted Fingerling Potatoes
Toss 1/2 pound of fingerling potatoes in olive oil, salt, and pepper. Roast in a 350 degree oven until tender enough to pierce with a fork. Dice into small cubes.

Chipotle Mayo

• 1 whole egg, beaten and divided in half (you will only use 1/2 the egg)
• 2 egg yolks
• 1 tablespoon salt

• Whip these ingredients together until thick, and the eggs are a light lemon color. This can be done by hand but is much easier in a food processor. (Adjust salt if necessary)
• Slowly add 2 cups of olive oil
• 1 c. chili chipotle in adobo sauce
• ½ c. lime juice
• To assemble your tacos, place the steak and potatoes in tortillas, top with chipotle mayo, garnish with diced onion and cilantro and a wedge of lime.