Cumin Crema Recipes

Steps:

• Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
• Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
• Combine all ingredients in a small bowl and season with salt and pepper.

Steps:

• .Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Toast the chipotle in a small skillet over medium heat. Remove the stem and seeds.
• Combine the vinegar and toasted chipotle in a small bowl. Set aside to soften.
• In a medium pot, cook the bacon in the olive oil over medium-low heat until beginning to crisp. Turn the heat up to medium, add the poblano, onion, carrot, garlic, and Scotch bonnet, and season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes.
• Add the annatto seeds and stir. Then add the chipotle-vinegar mixture, the bay leaf, cumin, and 1 teaspoon pepper, and simmer until almost all of the liquid has evaporated, 2 to 3 minutes. Add the orange juice and simmer until only a small amount of liquid remains, 4 to 6 minutes.
• Add the chicken stock and reduce almost to a glaze, about 7 minutes (you'll know it is done when the bubbles start getting bigger). Add the heavy cream and vanilla bean, stir, and simmer for 8 to 10 minutes, until the cream in quite thick. Pass the mixture through a fine-mesh strainer; discard the solids. Reserve.
• In a sauté pan, heat the canola oil. Add the plantain, season with salt and pepper, and cook over medium heat, turning occasionally, until dark golden brown on all sides. Transfer to a paper towel to drain.
• In a blender, puree the plantain with the strained liquid. If any lumps of plantain remain, strain one more time. Refrigerate until needed; this will keep for 4 or 5 days.

Steps:

• Whisk the cumin and crema together in a small bowl, and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

Steps:

• Heat two tablespoon of oil in a large pot with a lid over hight heat. Salt and pepper the beef and layer half in the pot.
• Brown on all sides. Remove to a plate and repeat with the remaining oil and meat.
• Remove all but two tablespoons of fat from the pot.
• Cook onions until soft.
• Add garlic and jalapeno, cook for one minute.
• Add ancho powder, pasilla powder, and cumin; cook two minutes.
• Add beer and cook until reduced by half.
• Return beef to pot, add rest of ingredients except beans and lime juice.
• Bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes.
• For the Toasted Cumin Crema: Whisk together creme fraiche (or sour cream), cumin, kosher salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.
• Remove from heat; add lime juice and salt and pepper.
• Serve with a spoonful of Toasted Cumin Crema.