BBQ Rub
3/4 cup ancho chile powder
1/4 cup sweet paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 tablespoon dry mustard
2 teaspoons ground cumin
1 tablespoon ground black pepper
1 tablespoon kosher salt
BBQ Sauce
6 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 tablespoons ancho chile powder
1 tablespoon paprika
1 cup ketchup
1/3 cup water
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Salt and freshly ground pepper
Barbecued Onions
BBQ Rub, recipe above
BBQ Sauce, recipe above
2 Vidalia onions, cut into 1/4-inch thick slices
Canola oil
Kosher salt and freshly ground pepper
Pickled Roasted Peppers
1 cup white wine vinegar
1/2 cup apple cider vinegar
1 clove garlic, thinly sliced
2 tablespoons sugar
2 roasted red bell peppers, peeled, seeded and thinly sliced
2 roasted yellow bell peppers, peeled, seeded and thinly sliced
1 tablespoon finely chopped fresh oregano leaves
Avocado Crema
2 ripe Hass avocados, peeled, pitted and chopped
1/4 cup water
1 lime, juiced
2 tablespoons rice vinegar
1 teaspoon honey
1/4 cup chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
1/4 cup red curry paste
1/2 cup canola oil
1/4 cup plus 2 tablespoons fresh lime juice
1 1/2 pounds skirt steak, cut in half or thirds crosswise
Salt and freshly ground black pepper
1/4 cup clover honey
1/4 cup fresh lime juice
12 (6-inch) flour tortillas, wrapped in foil and warmed on the grill for 5 minutes
BBQ Onions
Pickled Roasted Peppers
Avocado Crema
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