Chef Roble's Recipes

Get Chef Roble's recipes here!

Spicy Mango Salsa

2 medium mangoes, fresh, ripe, peeled, pitted and chopped
1/2 medium cucumber, peeled and chopped
2 Tbs. fresh cilantro, chopped
1/2 small red onion, chopped
1 jalapeño pepper, seeded and minced (wear rubber gloves)
2 Tbs. lime juice
Combine all ingredients and salt and pepper to taste in a bowl. Mix
thoroughly and chill before serving with chips or as a side.
Fresh Guacamole With Roasted Corn
2 ripe, Fresh California Avocados, peeled and pitted
1 clove garlic, minced
1⁄2 ripe, medium tomato, seeded, diced
1⁄4 cup minced red onion
1⁄4 cup cilantro leaves, chopped
2 Tbsp. fresh lime juice
Sea salt, to taste
2 ears fresh corn
Preheat oven to 350°F
Remove husk and cornsilk.
Rinse corn.
rub with vegetable oil.
Sprinkle lightly with salt and pepper
Place corn cobs in middle rack in oven.
Bake for 30 minutes.
Remove corn cobs and let cool
Once cool, cut corn from the cob.
Set aside.
Cut avocado in large chunks and mash coarsely in large bowl with a fork.
Add remaining ingredients including roasted corn and blend gently;
leaving some small chunks is fine.
Countertop Grill Chicken Tacos
2 lbs. Boneless chicken breasts (2 halves)
1 Tbs Chili powder
1.5 tsp Coriander
1.5tsp Cumin
10 corn tortillas
In a small bowl, mix together chili powder, cumin and coriander.
Coat the chicken breasts with olive oil and sprinkle with salt and
pepper on both sides. Sprinkle each breast with spice mixture. Grill
the chicken breast pieces for 5-6 minutes total each piece (flipping
after about 3 mins.) Let cool.  Slice into small strips.
Depending on the size of your grill, place 2-5 tortillas on your
heated grill. Heat for 1 minute.
Top your chicken taco with the guacamole or the mango salsa (or both).
You can also add shredded red cabbage and a squeeze of lime juice,
sour cream or a Mexican crumbling cheese like cotijo.

(Photo: John Ricard / BET)

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