GMA Recipe: Summer Taco Bar

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Summer Taco Bar
From chef and author Emeril Lagasse
June 27, 2008

When the heat outside makes you and your friends feel like you are south of the border, you might as well act and eat like you are! Emeril Lagasse has the recipes for a fiesta on Good Morning America.

Ingredients

2 recipes South of the Border Meat Marinade for Grilling

4 boneless skinless chicken breast halves

1 pork tenderloin, trimmed and silver skin removed

1 flank steak

soft flour or soft corn tortillas, warmed according to package directions

hard corn taco shells, warmed according to package directions

Aluminum foil, as needed for wrapping tacos

Optional accompaniments for tacos: chopped tomatoes, minced red onion, minced jalapenos, sour cream, julienned lettuce, shredded cheddar and/or Monterey jack cheese

Simply Salsa, or your favorite red salsa, for serving

Tomatillo Salsa, or your favorite green salsa, for serving

Lime wedges, for serving

Directions

Place chicken breasts, pork tenderloin, and flank steak each in 3 separate large nonreactive shallow platters. Add 1 cup of the marinade to the chicken, 1 cup to the pork, and 2 cups to the flank steak. Turn to coat and refrigerate all three platters for up to 2 hours, turning occasionally. Let return to room temperature for 30 to 45 minutes before grilling. While meat is marinating, assemble accompaniments as desired.

Preheat a grill to medium high heat. Place the pork tenderloin on the grill and cook for 10 minutes, turning occasionally. Add the chicken breasts and flank steak to the grill and continue cooking, turning occasionally, until pork reaches an internal temperature of 145° F (usually 20 to 25 minutes total), chicken reaches an internal temperature of 165° F (usually 8 to 10 minutes total), and beef reaches desired degree of doneness, 145-150° F for medium rare (usually 8 to 10 minutes total.)

Remove meats from the grill and set aside to rest and to cool slightly for 5 minutes before slicing thinly across the grain. Transfer sliced meats to a large platter for serving and allow guests to assemble their own tacos according to their taste. Wrap the tortillas in foil and return briefly to the grill to heat through if desired. Serve with salsa and lime wedges.

Don't forget some Emeril's Guacamole and chips. It all goes great with tall cool glasses of Melon and Pineapple Auga Fresca.

Makes about 20 servings

Recipe courtesy of Emeril Lagasse, Emeril's Food of Love Productions copyright © 2008.