Tico Taco

INGREDIENTS:
Meat
5 lbs Skirt Steak
1 head Fresh garlic
½ Well chopped Fresh cilantro
1 Fresh Orange
1/3 Salsa Lizano
Salt to taste
½ Tsp White pepper or Black
Extra virgin cold pressed olive oil

Tortilla
2 cups of non self rising corn flour
1 cup of grated a Latin style salty hard Cheese
1 cup of water

Costa Rican Salad
½ Fresh Cabbage finely chopped
1/3 cup Fresh Cilantro finely chopped
½ Red onions finely chopped
1 Fresh carrots finely chopped
1 Tbs Extra Virgin Cold pressed Olive oil
½ Lime squeezed
Salt to taste

Fusion Habanero Salsa
2 Fresh tomatoes
1 Red Onions
3 Habanero Peppers
1 head of fresh Garlic
½ bunch Fresh Cilantro
1 Tbs Extra virgin cold pressed olive oil
Salt to taste
½ tsp Black Pepper
½ Lime

Queso Fresco (Central American style Fresh Cheese)
Crema (Central American sour cream)

STEPS:
Prepare marinade
Separate and peel the garlic cloves
Use a mortar and pestle to crush the garlic cloves
Squeeze the orange
Mix the crushed garlic, finely chopped cilantro and salsa Lizano, salt, and white pepper this is the marinade.

Marinating the Skirt Steak
Place the meat in a dish and pour the marinade over the meat and massage it into the skirt steak coating it on all sides. Marinate the meat in a refrigerator for at least 3 hour preferably over night.

Tortilla
Grate the cheese to get 1 cup.
Mix the grated cheese, 2 cups of corn flour, 1 cup of water and ½ Tsp of salt if using a
less salty cheese and knead until all the cheese has blended well with the flour and the
dough gets to a get a firm consistency.
Make balls out of the dough
Use the tortilla press to flatten the ball into a tortilla shape
Set the skillet on a medium flame; coat it with a little olive oil
Carefully place the formed tortilla on the skillet flip over when golden on the bottom and remove when golden on both sides

Costa Rican Salad
Mix the finely chopped cabbage, carrot, cilantro, red onions, salt, lime juice and olive oil

Fusion Habanero Salsa
Grill the garlic, habanero peppers, onions, and tomatoes.
Mix the grilled ingredients add fresh cilantro, lime juice and slat and blend it in a blender

Grilling the Skirt Steak
Use a flat top grill or a skillet with thick bottom set it on medium flame
Grill the marinated steak on each side for about 5-7 min
Cut it along the grain into 1 inch wide strips

Putting the taco together
Place the tortilla on a plate, spread 4-6 Tbs of Costa Rican salad on the tortilla, pile the strips of steak over the salad, and top it with a slice of Central American style fresh cheese (queso fresco) and a dollop of sour cream and the habanero salsa.

Los Arcos
5556 Old Shell Rd.
Mobile, AL 36608.
(251) 345-7484
Hours: Open 7 days a week
Monday-Saturday: 11 am to 9:30 pm and
Sunday – 11 am to 9 pm
www.Losarcosmobile.com

About the Restaurant:
Los Arcos is a family owned restaurant.  Rocio and Shah Siddiqui along with their two daughters work together to make this restaurant a success. Rocio and Shaw work together to create the Costa Rican, Indian, Spanish and Mexican fare. The restaurant prides itself for providing personal service and wide variety of fresh foods.