Miraval’s Taco Bar

Every year we suit up and prepare to win the culinary challenge of the year…Superbowl Sunday Menu! You should try taking a Miraval approach this year and offer your rowdy crowd a mindful taco bar that is sure to be a big hit! We have shared one of our favorite spicy cocktail recipes to help heat up the night. Have fun and enjoy the game!

Blackened Sirloin Tacos

Makes 4 servings

Ingredients:

• 1 tsp. chopped fresh basil
• 1 tsp. chopped fresh cilantro
• 1 tsp. chopped fresh oregano
• ½ tsp. ancho chili powder
• ½ tsp. minced fresh garlic
• ¼ tsp. kosher salt
• 1 lb. beef sirloin, trimmed of fat and sinew
• ½ tsp. Oil
• 4 six-inch corn tortillas
• 4 six-inch blue-corn tortillas
• 4 lime wedges, garnish

Directions:

1. Place the herbs, ancho powder, and garlic in a bowl and stir with a fork to combine. Add the meat to the bowl several pieces at a time, turning to coat on both sides. Lightly season the meat with the salt.
2. Heat a large skillet or sauté pan over medium-high heat. Add the oil and when hot, add the meat; cook until blackened on the outside and medium-rare, 3 to 4 minutes per side, depending upon the thickness. Transfer the meat to a cutting board to rest for 5 minutes and then thinly slice.
3. In a large, clean skillet heat the tortillas one at a time, 30 to 40 seconds each, turning once. Place on a plate and cover with a clean kitchen cloth to keep warm.
4. To serve, lay 1 blue-corn and 1 yellow-corn tortilla on each plate and fill with the sirloin. Top with 2 tsp. each of the guacamole and salsa. Garnish each plate with a lime wedge and serve immediately.

Edamame Guacamole

Makes 2 cups

Ingredients:

• 1 c. frozen edamame beans, thawed
• 1 c. fresh broccoli florets
• 1 c. avocado, chopped
• 1 Tbsp. plus 1 tsp. fresh lime juice
• ½ tsp. garlic, minced
• ¼ tsp. jalapeño, minced
• 2 Tbsp. tomato, chopped and seeded
• 1 Tbsp. red onion, minced
• 1 Tbsp. green onions, thinly sliced
• 1½ tsp. fresh cilantro, chopped
• ½ tsp. kosher salt
• Pinch freshly ground black pepper

Directions:

1. Bring a medium pot of water to a boil. Prepare an ice bath and set aside.
2. Cook the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.
3. Puree the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and process on high speed.
4. Meanwhile, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.
5. Add the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.
6. Transfer the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.
7. Transfer the guacamole to an airtight container and refrigerate until well chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)

Calories: 25; Total Fat: 2g; Carbohydrate: 1g; Dietary Fibre: 1g; Protein: 1g

Miraval Salsa

Makes 2 cups

Ingredients:

• 3 vine-ripened tomatoes, cored (approximately one lb.)
• ¼ tsp. Miraval Oil Blend (page 19)
• ½ c. canned diced tomatoes
• ¼ c. small diced red onion
• 1 Tbsp. fresh cilantro, rinsed and chopped
• 1 Tbsp. fresh oregano, chopped
• 2 Tbsp. fresh garlic, minced
• 1 Tbsp. jalapeño, finely chopped
• ¼ tsp. freshly ground black pepper
• 1½ Tbsp. lime juice, fresh squeezed (about one average-sized lime)

Directions:

1. Preheat grill on high heat. Remove cores from tomatoes, using a paring knife or a tomato shark. Combine the tomatoes and oil together in a medium mixing bowl, and then transfer the tomatoes to the grill to blacken the skin. Using a pair of kitchen tongs, turn the tomatoes regularly to ensure even roasting. Alternate method for roasting tomatoes: preheat oven to 450°, place the oil-coated tomatoes on a baking sheet or other oven-safe dish, and roast until the skins begin to split, about 12 minutes.
2. Remove the tomatoes from the heat and place in medium mixing bowl. Allow to cool to room temperature (about 20 minutes). Reserve all juices. Peel the blackened skin from the tomatoes (don’t worry about leaving a little bit on—it will improve the look and flavor of your salsa). Rough chop the tomatoes and puree in a blender or food processor with the canned diced tomatoes. Combine with the remaining ingredients in medium mixing bowl.
3. To create a smoky chipotle salsa, add 2 tsp. canned chipotle in adobo sauce to the blender when pureeing the tomatoes. Alternately, a small amount of chipotle powder may be stirred into the salsa.

Calories: 18; Total Fat: 0g; Carbohydrate: 4g; Dietary Fiber: 0g; Protein: 0g

Kickin Cucumber Martini

Makes 1 cocktail

Ingredients:

• 1.5 oz. Effen Cucumber Vodka
• 1 oz. Lime juice
• Splash Pineapple juice
• .75 oz. Jalapeno simple syrup

Directions:

1. Shake on ice, serve martini style