Recipes from Taste of Randolph Street

Recipes from Chef Jennifer of de Cero:

Tuna Taco with Mango Habenero Salsa
8 tacos
  • 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.
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