Sándwiches De Bistec Asado Y Chiles Güeros Recipes

Steps:

• Coloca la carne en una bolsa grande de plástico resellable. Agrega 2 cucharadas del aderezo; cierra la bolsa. Dale vuelta a la bolsa varias veces para cubrir la carne con el aderezo en forma pareja. Enfríala en la nevera 30 minutos para marinar.
• Precalienta el asador del horno. Retira la carne de la marinada; desecha la bolsa y la marinada. Coloca la carne en la parrilla de la fuente del asador. Ásala, a 6 pulgadas de la fuente de calor, de 20 a 22 minutos o hasta que esté cocida a término medio (160ºF), dándole vuelta después de 12 minutos. Entretanto, incorpora las 2 cucharadas de aderezo restante a una sartén grande, junto con la cebolla y la azúcar morena; revuelve. Cocina la cebolla a fuego medio, revolviendo de vez en cuando, de 18 a 20 minutos o hasta que se haya caramelizado.
• Deja reposar la carne 5 minutos antes de cortar la mitad en rebanadas finas. Entretanto, incorpora los chiles a las cebollas y revuelve; cocina esto, revolviendo de vez en cuando, durante 8 minutos o hasta que esté bien caliente. Coloca las rebanadas de carne en un platón para servir. Coloca los vegetales sobre la carne; completa el plato con la crema agria.

Steps:

• Drizzle a little olive on each steak and sprinkle 1 tablespoon Aaron's Adobo on each side of the steaks. Allow to rest.
• Meanwhile, using a saute pan over medium heat, add 1 tablespoon olive oil, the roasted poblano and jalapeno chiles and onion. Cook for 5 minutes, until the onion is translucent. Remove and cool.
• Then, in a large saute pan, add the remaining 2 tablespoons olive oil and the shallots. Cook softly over medium heat until translucent, about 5 minutes. Then add the chile-onion mixture and cook for another 5 minutes. Then add the nopales. Season with 1 teaspoon of salt and 1 teaspoon of pepper and set aside.
• On a hot grill, cook the steak for 7 to 8 minutes on each side until medium-rare and remove from the grill. Allow to rest for 5 minutes, then slice into 1-inch pieces. Divide the chile-onion mixture onto 4 plates and top with the sliced steak. Next, top with some Epazote Butter, however much you'd like, and put the plate under a broiler just for a few seconds, long enough for the butter to melt. Good to go. Serve and enjoy!
• Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel and mustard seeds along with the pieces of ancho and pasilla chiles. Toast, stirring constantly, until it's very aromatic and just begins to smoke, about 3 minutes.
• Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.
• Put the powder in a large bowl and add the oregano, paprika, garlic powder and onion powder. Stir them really well to combine.
• Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.
• In a blender, puree the epazote, cilantro, garlic, lime juice, salt and pepper with 1/2 cup water. Then take herb puree and mix well with softened butter until a green butter occurs. Once mixed, you can wrap in parchment paper and freeze. It keeps for up to a month.

Steps:

• Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard.
• Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth.
• In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through.
• Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil.
• Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains.