Fire Up the Grill!
Try these crowd-pleasing recipes from fourth-generation family business Mi Rancho, known for its organic tortillas made from non-GMO California corn. The Berber family runs the San Leandro–based business, which started as a small Oakland bodega. Today, Mi Rancho tortillas are a favorite with local restaurants as well as grocers across the state. Mi Rancho’s corn tortillas are made with organic corn carefully cooked and steeped in lime for 12 hours, then stone ground using lava rock. Additional products include organic whole wheat, ancient grain, and flour tortillas.
BBQ Steak Tacos (created by Frank Palladino at Mi Rancho)
3 pounds tri-tip
½ cup plus 2 tablespoons olive oil
1 tablespoon sesame oil
6 cloves garlic, minced
1 red bell pepper, sliced thinly
1 yellow bell pepper, sliced thinly
1 green bell pepper, sliced thinly
1 medium red onion, sliced thinly
1 8-ounce package sliced cremini mushrooms
1 tablespoon roasted garlic flakes
16 Mi Rancho Simply Authentic Fajita Flour Tortillas
Sliced avocado
Roasted tomato salsa
Whisk ½ cup olive oil, sesame oil, and garlic together. In a large bowl, cover tri-tip with marinade. Let sit for 30 minutes. Heat up the grill to 300° and cook tri-tip fat-side down for 30 minutes. Flip and grill for 8–10 more minutes. Set aside.
Toss all vegetables together in 2 tablespoons olive oil and sprinkle with roasted garlic flakes. Using a veggie tray on your grill, cook vegetables 6–8 minutes turning often. Set aside.
Warm flour tortillas on the grill until slightly charred. Fill each tortilla with steak and grilled vegetables, then top with avocado and salsa.
Mini Mahi Mahi Tacos (created by Mi Rancho owner Carol Berber)
2 pounds mahi-mahi or any firm fish
½ cup vegetable oil
3 tablespoons lime juice
5 teaspoons chili powder
1½ teaspoon ground cumin
1½ teaspoon ground coriander
1½ teaspoon minced garlic
Salt to taste
Mi Rancho Organic Corn Taco Sliders
1½ cup Mexican crema
Cotija cheese
1 cup of your favorite salsa
Preheat a grill to medium-high. Cut the mahi-mahi into 12 equal slices. Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
Grill the fish for approximately two minutes on each side. Grill the Taco Sliders until they have light grill marks and are heated through, about 15 seconds on both sides.
Center one piece of grilled fish on each Organic Taco Slider, and top with Cotija cheese and salsa. Add a dollop of Mexican crema and serve immediately.
Photos courtesy of Mi Rancho.
