Chimchurri Elk Fried Tacos and Sweet 'N Salty Plantains

Jason told his boss about the food challenges we do and he decided to help us out with some interesting ingredients this time. I guess I asked for it, right? Well, we weren't sure how the plantains would go because Jason has some issues with bananas, rather they have issues with him. We wondered how closely related are plantains and bananas? But he did just fine eating them, not that I would make them again. They were...well...different. I describe them as a mix between a potato and a banana, not a lot of flavor. Maybe the ones I got were not ripe enough, but I have no clue when it comes to that fruit. Maybe I just didn't cook it right. But, I suppose it's always fun trying new things. This weeks food challenge: Elk, Horseradish root, Plantains, Proscuitto.

Chimchurri Elk Fried Tacos

2 lbs elk sirloin steak

2 tbsp olive oil

1 tbsp parsley

1 tbsp cilantro

2 tsp oregano

2 tsp grated horseradish root

2 cups tortilla flour mix

1/3 cup milk

1 cup shredded manchego cheese

canola oil

Mix tortilla flour and milk in a medium bowl. Dough should be sticky. Sprinkle a little all purpose flour on dough. Knead dough on rolling surface, about 5 times. Let sit in bowl for 30 minutes.

Heat enough canola oil in a pot to fry tacos, about 2-3 cups, to medium high heat or 400 degrees. Roll out tortilla dough to individual taco rounds, about 4-inch diameters. Dough should make about 12 tacos. Fry each taco round in oil for about 15 seconds on each side, until golden brown. Push metal spatula down center of one side to form taco shape. Place on tray with paper towels to soak up any extra oil. Keep warm.

Heat grill to medium-high heat. Mix olive oil, parsley, cilantro, oregano and horseradish in small bowl. Coat oil mixture over steak. Grill steak until desired doneness. Let sit for 5 minutes so juices can settle back in steak. Slice at an angle to 1/4-inch thickness and serve on fried tacos. Top with shredded cheese.

Sweet 'N Salty Plantains

2 plantains, sliced at an angle 1/4-inch thickness

1 tbsp canola oil

1/4 cup shelled pistachios

1/4 cup coconut flakes

1/4 sliced proscuitto in thin strips

1/4 cup sugar

1/8 cup water

Heat oil in medium skillet over medium heat. Add plantains and cook until browned, about 5 minutes each side. Transfer plantains to serving dish. Add pistachios to same skillet and toast until lightly brown, about 5 minutes, stirring occasionally. Top plantains with pistachios. Add coconut flakes to skillet and toast until lightly browned, about 3 minutes, stirring frequently. Top plantains and pistachios with coconut flakes. Top with proscuitto strips. Heat sugar and water in skillet. Cook until bubbly. Pour over proscuitto, coconut, pistachios and plantains.

Enjoy!