FRESNO, Calif. (FOX26) \u2014 Miguel & Lisa Segura from Miguel’s Artisan Recipes visited the Great Day Kitchen to prepare some delicious food.<\/p>\n
Check out Miguel’s Salsa at www.miguelssalsa.com<\/a> and on Facebook<\/a> and Instagram<\/a>.<\/p>\n Miguel’s Meat Market and Taqueria is located inside the Peacock Market at Sunnyside Avenue and Tollhouse Road in Clovis.<\/p>\n Lisa also talked about her coming attraction, Lisa’s Southern Smokehouse, coming in May.<\/p>\n Breakfast Tacos (Chorizo & Bacon)<\/p>\n Ingredients:<\/p>\n 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\u2019s recommended)<\/p>\n Chefs Lisa & Miguel Segura made Breakfast Tacos<\/p>\n<\/p>\n Directions:<\/p>\n 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<\/p>\n Ingredients:<\/p>\n 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\u2019s Sunset Salsa 1\/2 cup Miguel\u2019s Taco Truck Salsa<\/p>\n Chefs Lisa & Miguel Segura made Carne Asada Tacos<\/p>\n<\/p>\n Directions:<\/p>\n 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\u20136 minutes per side, or until desired doneness. (If using diced meat: saut\u00e9 over medium-high heat for 10\u201315 minutes, stirring occasionally until fully cooked.)Rest briefly, then chop and serve.Al Pastor Marinade<\/p>\n Ingredients:<\/p>\n 10 guajillo chiles, stemmed and seeded2 pasilla chiles, stemmed and seeded2 morita chiles 1\/2 cup apple cider vinegar\u2153 cup pineapple juice\u2153 cup orange juice4\u20135 cloves garlic1 tsp dried oregano1 tsp cumin1 whole cloveSalt, to tasteBlack pepper, to taste1 jalape\u00f1o (optional, for heat)<\/p>\n Chefs Lisa & Miguel Segura made Al Pastor Tacos<\/p>\n<\/p>\n Directions:<\/p>\n Lightly toast dried chiles in a pan until fragrant (about 1\u20132 minutes).Soak chiles in hot water for 10\u201315 minutes until softened.Drain and add chiles to a blender with vinegar, pineapple juice, orange juice, garlic, oregano, cumin, clove, jalape\u00f1o, 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.<\/p>\n Chefs Lisa & Miguel Segura made Cinco de Mayo Taco Platters<\/p>\n<\/p>\n Comment with Bubbles<\/p>\n BE THE FIRST TO COMMENT<\/p>\n . . . .<\/p>\n