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Home Entree Bruschetta Picada

Bruschetta Picada

Name: How to cook Bruschetta Picada - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

The Cast Iron Soulé

Bruschetta Picada

Throughout the week, I was thinking of ways to make taco more Italian style. Immediately, I thought of bruschetta but wanted to figure out how to incorporate the tacos without overloading it. Ultimately, I came up with this. The downside? While access to most ingredients during the panic buying of COVID-19 are becoming scarce and many stores raising prices to most meats, I had to get a bit creative. So I bought rib-eye and carved it down to a picada style.

Ingredient

1 1/2 pounds

plum tomatoes, seeded and cut into small dice

1/4 cup

chopped fresh basil

6 tablespoons

extra-virgin olive oil, divided

2 tablespoons

finely chopped red onion

large cloves garlic, minced

2 teaspoons

red wine vinegar

to taste

freshly ground black pepper

French baguette, cut into 1/2-inch thick slices

1 tablespoon

high-quality balsamic vinegar, or to taste

3/4 bunch

cilantro

3/4

jalapeno

large cloves garlic minced (2 tbsp minced)

1 tbsp

fresh lime juice

1/4 cup

greek yogurt

1 1/2 teaspoons

salt

1/8 tsp

black pepper

2 tbsp (3 ounces)

extra virgin olive oil

1 lb

Rib-eye (Chopped into Picada)

1/4 cup

fresh squeezed lime juice (about 3 limes)

2 tablespoons

olive oil

4 cloves

garlic, minced

2 teaspoons

ground cumin

1 teaspoon

ground oregano

1 teaspoon

garlic powder

1/2 teaspoon

cracked black pepper

Cooking instructions

* Step 1

Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.

* Step 2

* Step 3

* Step 4

* Step 5

If the ends of the cilantro stems look brown or old, trim them off, keeping as much of the stem as possible. The stems blend well and have great flavor.

* Step 6

Notes Assuming you are washing the cilantro, make sure to dry it very thoroughly. Otherwise the leftover water will significantly thin out the dressing and make it less flavorful. The cilantro bunches I use are about 2 cups packed.

* Step 7

Cut the stem off the jalapeno, and remove the seeds and ribs from the jalapeno if you desire. Keeping those in will make the dressing more spicy, and they will blend up just fine.

* Step 8

Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds.

* Step 9

Add the olive oil, and blend for a few seconds, until just incorporated. Taste and make any necessary seasoning adjustments.

* Step 10

* Step 11

Store leftovers in the refrigerator for up to 5 days.

* Step 12

Whisk all of the ingredients together in a large shallow bowl or plastic container. Add the meat, rotating to evenly coat, and cover with plastic wrap (or lid if using container).