Tajin Baked Sweet Potatoes

Ingredients:

2 Orange Sweet Potatoes, peeled

2 Purple Sweet Potatoes, peeled

¼ cup Olive Oil, plus 3 tablespoons

1 ½ tablespoons lemon zest

1 tsp ground Black pepper

1 tablespoon Tajin

Directions:

Preheat oven to 400°F

1.    Using a mandolin slicer, slice sweet potatoes into 1/8” rounds. Place sweet potato rounds in a bowl and add ¼ cup of oil, toss to coat. Season with Tajin seasoning, black pepper, and lemon zest. Toss to coat. 

2.    In a decorative baking dish, begin by coating the bottom and sides of the pan with 3 tablespoons of olive oil. Proceed to place sweet potato rounds in alternating colors into the baking dish, layering them in a domino fashion until the baking dish is completely filled.

3.    Cover baking dish with aluminum foil and bake for 45 minutes or until cooked thru. Remove aluminum foil and allow potatoes to crisp up, approximately 10-15 minutes. Remove from oven and allow to cool 5 minutes before serving.

Tajín Avocado Ice Cream

INGREDIENTS:

• 2 large avocados, pitted

• 1 can of full fat coconut milk

• 1/3 cup granulated sugar

• 1 tablespoons lemon juice

• 1 tsp lemon zest

• 2 tsp. TAJÍN® seasoning, plus more for sprinkling

PREPARATION:

For 4 Servings

1. Take a spoon and remove the flesh from the avocado skins. Place the flesh into a blender along with all of the can of coconut milk (include cream). Add the granulated sugar and lemon juice to the blender.

2. Blend until smooth. Using a rubber spatula remove the contents and place into a large bowl. Fold in lemon zest and TAJÍN® seasoning. Making sure to incorporate well.

3. Place mixture into an ice cream maker. Allow to freeze according to the manufacturer’s instructions.

4. Remove from ice cream maker and serve or store in refrigerator for later use.

5. When serving, dust with an additional sprinkling of TAJÍN® Seasoning

 WANT MORE RECIPES LIKE THESE? ORDER CHEF CLAUDIA’S COOKBOOK AT http://www.chefclaudiascocina.com/store 

Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Tajin Grilled Skewers

Marinated Beef and Veggie

by Chef Claudia Sandoval

INGREDIENTS:

• For the Marinade:
• 2 oranges, juiced (1 cup)
• ¼ cup yellow onion, minced
• 2 garlic cloves, minced
• ¼ cup grapeseed oil
• 2 tablespoons TAJÍN® 
  
  For the Skewers:
• 1 ½ lb. Boneless Beef Sirloin, cut into 1½” cubes
• ½ lb. heirloom grape tomatoes
• 2 zucchini, cut into 1” half moons
• 1 corn, cut into 1” rounds
• 12-20 metal or bamboo skewers
• 2 tblsp. TAJÍN® seasoning

PREPARATION:

For 6 servings

Preheat outdoor grill or grill pan to Medium-High heat.

1. In a large zip lock plastic bag, combine the marinade ingredients and sirloin cubes. Seal with little air left in bag and toss gently to coat. Refrigerate for at least 1 hour or overnight, turning occasionally.
2. Thread beef onto six metal or soaked wooden skewers. Discard marinade. Thread Veggies onto six metal or soaked wooden skewers. Sprinkle all with TAJÍN® generously.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack or grill pan. Do not saturate paper towel with too much oil.
4. Grill steak and veggie skewers over medium-hot heat for 8-10 minutes or until beef reaches desired doneness. Use a thermometer to check beef temperature: 130° for medium rare, 145° for medium, 160° for well-done.
5. Remove skewers from grill and allow beef skewers to rest for 2-5 minutes.

http://www.tajin.com/recipes/marinatedBeef%20_VeggieSkewers

Copyright © 2016 Claudias Cocina LLC. All Rights Reserved.