Steak Azteca Recipes

Steps:

• For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving., Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes. , Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.

Steps:

• To make Marinated Beef:.
• Combine all ingredients, except beef medallions, in large non-reactive container; mix until honey is blended.
• Add beef and turn to coat.
• Cover and refrigerate 2 hours.
• Turn medallions once during marinating.
• To make Tomatillo Chutney:.
• Saute jalapeno peppers and garlic in oil in non-reactive saucepan until tender.
• Add remaining ingredients, except cilantro, salt and pepper then bring to a boil.
• Reduce heat and simmer about 30 minutes or until liquid is syrupy and tomatillos begin to discolor.
• Cool.
• Stir in cilantro and season with salt and pepper.
• Yield: about 2 quarts.
• To make Mushroom Quesadillas:.
• Spread 2 teaspoon butter on 1 side of each tortilla.
• Place 1 tortilla, buttered side down, on plastic wrap.
• Top 1 half with ¼ cup mushrooms and 1 ounce cheese.
• Fold in half; wrap in plastic.
• Repeat with remaining ingredients. Refrigerate.
• Yield: 24 quesadillas.
• For each serving, to order:.
• On griddle or non-stick pan, cook 1 quesadilla until crisp and golden brown, turning once; cut into 3 wedges.
• Keep warm.
• Grill or saute 3 beef medallions to medium rare to medium, turning once.
• Place ¼ cup chutney near center of plate.
• Overlap beef medallions on chutney.
• Add quesadillas wedges.
• Garnish with watercress.

Steps:

• Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.
• Add the oil to the bacon drippings over medium temperature, then sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes.
• In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
• Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.
• Garnish, serve, and enjoy!
• Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.
• Note #2: we've also added a can of black beans to the recipe, to good effect. If the soup isn't as thick as you'd like it to be, try adding a can of refried beans - it works well! We've also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It's a versatile recipe, so experiment and enjoy yourself! :) If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients - to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual.