Wanna win TWO Short Stack Editions of your very own? Share your #FamilyMeal on Instagram and tag us– @EffingDelicious! Winners will be chosen at random on Wednesday, July 15, 2015, and notified via social media; yadda yadda yadda, you know the drill <3
In the food world, “family meal” is a time when an entire restaurant gets together and shares a bite to eat. From dishwashers to head chef, everyone gets an equal share (if their ass gets there time). It’s nothing fancy. Usually leftovers and odd bits from kidnapped from the walk-in– but it’s a nourishing ritual that gets the whole gang a minute off their feet to feel like a team. No one’s too good to dig in, and it starts service off on well-fed note.
Family meal is something we’ve instituted on blog cook days, too. It keeps our heads level and blood sugar stable while we crank through a month’s work of prep and photography; it helps us reduce food waste and feed our hungry studio guests; it gives Lucy a chance to show off while I knock out a load of dishes (oooooor check and re-check instagram); it gives us a chance to sit down, tell dumb jokes, gossip, and listen to Biscuits on repeat.
Taking a cue from certified genius babe and pork queen Sara Jenkins (of Porchetta in NYC) and her Proscuitto di Parma Short Stack Edition, Lucy took over the stove and made us these dope tacos on our last cook day. Sarah writes about how tacos are the defacto family meal for a lot of reasons. Namely: you can put pretty much anything in a tortilla, no matter how mismatched or unintuitive, and it’ll be delicious.
A few liberties were taken with the recipe as written– the prosciutto on-hand was thinly sliced (not prescribed fatty meat-crouton) and we swapped the creme fraiche for a big fat dollop of sour cream (we a l w a y s have sour cream in the fridge). But substitutions like those are what make family meal so great. You do your best with what you have and share it with people you love. No dinner could be finer.
- 10 Corn Tortillas -- maybe from your local tortillaria?
- 4 tbsp Grapeseed Oil, divided-- we used some regular old Canola, but any neutral-tasting oil will do!
- 4 oz thickly sliced Prosciutto di Parma, diced
- 3 Shallots, finely chopped
- 3 ears Corn, cut from the cob-- kernels only!
- 1 Serrano or Jalapeno pepper, seeded and diced
- 2 Limes
- ½ cup Creme Fraiche
- 1 tsp Aleppo pepper
- Cilantro, to taste, if you're a monster, because cilantro tastes like butts.
- Warm your tortillas. In the oven. In a skillet. We don't care. Just don't eat a cold tortilla. Ever.
- Heat 2 tbsp of oil in a skillet with a heavy bottom-- like cast iron-- and slowly render the proscuitto with the shallots over medium heat. Keep cooking until the prosciutto is crispy and the shallots are tender and starting to caramelize. Set the mixture aside-- and try your best to keep the porky fat in the pan.
- Turn the heat up to high and add the remaining oil. Once the pan is very hot, add the corn. Let it cook (it'll pop like cray) until caramelized and roasty. Add the jalapeno/serrano (or leave it out, tbh). Squeeze in one of the limes and keep cooking for another 45 seconds.
- Add the proscuitto and shallots back into the pan, toss well to coat.
- Serve in toasty warm tortillas and garnish with creme fraiche, Aleppo pepper, and cilantro .