FRESNO, Calif. (FOX26) — Miguel & Lisa Segura from Miguel’s Artisan Recipes visited the Great Day Kitchen to prepare some delicious food.

Check out Miguel’s Salsa at www.miguelssalsa.com and on Facebook and Instagram.

Miguel’s Meat Market and Taqueria is located inside the Peacock Market at Sunnyside Avenue and Tollhouse Road in Clovis.

Lisa also talked about her coming attraction, Lisa’s Southern Smokehouse, coming in May.

Breakfast Tacos (Chorizo & Bacon)

Ingredients:

1 lb Mexican chorizo6 slices bacon, chopped6 large eggs 1/4 cup milk (optional, for softer eggs) 1/2 tsp salt (adjust to taste) 1/2 tsp black pepper 1/2 cup shredded cheese (cheddar or Mexican blend)12 small corn or flour tortillas 1/2 cup diced onion 1/2 cup chopped fresh cilantroSalsa of choice (Miguel’s recommended)

Chefs Lisa & Miguel Segura made Breakfast Tacos

Directions:

In a large skillet over medium heat, cook chopped bacon until crispy. Remove and set aside, leaving a little bacon fat in the pan.Add chorizo to the skillet and cook until fully browned, breaking it up as it cooks. Drain excess grease if needed.In a bowl, whisk eggs with milk, salt, and pepper.Lower heat to medium-low and pour eggs into the skillet with the chorizo. Gently scramble until just set.Stir in cooked bacon and shredded cheese until melted and combined.Warm tortillas on a flat top or skillet until soft and slightly charred.Assemble tacos with chorizo-bacon egg mixture. Top with diced onion, cilantro, and salsa.Serve immediately.Carne Asada

Ingredients:

5 lbs carne asada steak1 1/2 tsp salt1 tbsp onion powder1 tbsp garlic powder1 tsp cumin 1/2 cup chopped fresh cilantro 1/2 cup Miguel’s Sunset Salsa 1/2 cup Miguel’s Taco Truck Salsa

Chefs Lisa & Miguel Segura made Carne Asada Tacos

Directions:

In a large mixing bowl, combine salt, onion powder, garlic powder, cumin, cilantro, and both salsas.Add carne asada (whole or diced) and mix until evenly coated.Cover and refrigerate for at least 1 hour to marinate.Grill steaks over medium-high heat for about 5–6 minutes per side, or until desired doneness. (If using diced meat: sauté over medium-high heat for 10–15 minutes, stirring occasionally until fully cooked.)Rest briefly, then chop and serve.Al Pastor Marinade

Ingredients:

10 guajillo chiles, stemmed and seeded2 pasilla chiles, stemmed and seeded2 morita chiles 1/2 cup apple cider vinegar⅓ cup pineapple juice⅓ cup orange juice4–5 cloves garlic1 tsp dried oregano1 tsp cumin1 whole cloveSalt, to tasteBlack pepper, to taste1 jalapeño (optional, for heat)

Chefs Lisa & Miguel Segura made Al Pastor Tacos

Directions:

Lightly toast dried chiles in a pan until fragrant (about 1–2 minutes).Soak chiles in hot water for 10–15 minutes until softened.Drain and add chiles to a blender with vinegar, pineapple juice, orange juice, garlic, oregano, cumin, clove, jalapeño, salt, and pepper.Blend until smooth. Add a splash of soaking liquid if needed for consistency.Taste and adjust salt and acidity as needed.Pour marinade over pork (thin-sliced or chunks), cover, and marinate overnight for best flavor.Cook on a grill, flat top, or roast until caramelized and cooked through.

Chefs Lisa & Miguel Segura made Cinco de Mayo Taco Platters

Comment with Bubbles

BE THE FIRST TO COMMENT

. . . .