Tacos Carne Asada ... One bite of these delicious tacos and you’ll agree ... every day should be Taco Tuesday!

2 lbs of flank steak
Extra Virgin Olive Oil
Kosher Salt
Corn tortillas
La Fundidora Salsa Humo
Shredded lettuce
1 large white onion, chopped
1/2 cup Pico de Gallo (recipe to follow)
Shredded Jack Cheese
Lime wedges

Pico de Gallo:
4 ripened tomatoes chopped, diced and minced
1/2 medium red onion, diced and minced
2 green onions, chopped (whites and greens)
Chopped Cilantro leaves
1 Minced serrano chili pepper
Juice from 1 lime
1/4 cup extra virgin olive oil
1/2 teaspoon of sea salt
Crema

Marinate steak in La Fundidora Humo for up to 8 hours, refrigerated.  Grill or broil steak on a prepared grill or in the oven on a broiler pan until cooked medium rare to medium (7-10 minutes on either side).   Place finished steak on a cutting board and let it rest for 5 minutes.  Thinly slice steak against the grain and on the bias. 
Placed sliced steak on warmed tortillas and sprinkle with lettuce, onion and cheese.   Top each taco with crema, pico de gallo, and garnish with lime wedges.  

Enjoy!  

Fuego Chilaquiles Start your day with a kick with this delicious dish, guaranteed to satisfy your appetite and get your day started off right!

Extra virgin olive oil for frying
Small corn tortillas, cut into small triangles
Salt
4 fried eggs
Crema
Fresh cilantro
1/4 cup queso fresco, crumbled
Lime juice
La Fundidora Salsa Fuego
Red onions for garnish, thin sliced
Sliced Avocado

Heat oil in a deep skillet on medium-high heat.  Fry tortillas until golden, about 2 minutes each side.  Drain on paper towels.  Season with salt and lightly mist with lime juice (optional)
Place fried tortillas on a serving plate, top with La Fundidora Salsa Fuego.  Place fried eggs on top and garnish with avocado slices, crema, cilantro, queso fresco and sliced red onions.  

Pambazos - Maybe we’re partial, but we think our Humo Salsa takes this Mexican street food to a whole new level of delicious….

1/ cup extra virgin olive oil (be sure it is labeled “for sautéing an grilling”)
1 1/4 lb fresh ground chorizo
1 small white onion, chopped
2 1/4 lbs of potatoes, peeled and cut into 1/4 to 1/2” pieces
6 soft pambazos (kaiser rolls work just as well)
2 cups grated Queso Oaxaca
3/4 cup crema
1/2 head iceberg lettuce, shredded
La Fundidora Salsa Humo

Boil potato chunks until just tender.  Drain and set aside.  Heat olive oil in a deep skillet over medium heat.  Cook chorizo until browned and fully cooked.  Add potatoes in with the chorizo an cook until the potatoes are very tender.  Season with salt and pepper.  

Again..Heat Olive Oil in a deep skillet over medium-high heat.  Cut rolls in half and scoop out the insides, leaving a 1/2” shell.  Fill the bottoms of the bread shells with the potato/chorizo mixture.   Place the top back on each roll and soak them in the Humo salsa until thoroughly soaked on both sides.  Place them in the skillet for cooking (note, your skillet may only hold one or two rolls at a time.)  Use your spatula to press down on the sandwiches as they cook.  Cook until browned on both sides, flipping only once for each side (5-10 minutes total, depending on how browned you like your bread.)  

Transfer the sandwiches to a plate, and remove the lids.  Top with shredded lettuce, crema and cheese.    Serve and enjoy!  

Salpicón... Whether you’re feeding the family or a large crowd, this spare but flavorful dish is sure to please.

2 lbs pot roast or brisket, trimmed
2 garlic cloves
1 sliced white onion
2 bay leaves
4 oz shredded jack cheese
1/4 cup of juice from a fresh lime
1/4 cup of chopped cilantro
4 scallions, chopped
1 chopped tomato     
1 avocado, pitted and sliced
Paprika
Kosher salt and fresh ground pepper
La Fundidora Salsa Fuego
Crema

Place beef in oven safe pan.  Cover with 6 cups water.  Add garlic, bay leaves, onions and salt. Cook beef on low heat (250-300 degrees) until cooked through and tender. Allow beef to cool. Shred with fork and then roughly chop the meat.  Place in a bowl and mix with cheese, lime juice, cilantro, La Fundidora Salsa Fuego, tomatoes and scallions. Serve the mixture in warmed corn tortillas, and top with avocado slices, crema and paprika.