Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mexican rubbed steak w/ chorizo potatoes & mango habanero salsa. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is something that I’ve loved my whole life.
Find Spanish Sausages Including Chorizo, Morcilla, Butifarra, & More At Tienda.com! It is cooked like a fine dining steak with the butter basting with a few different herbs and spices added to kick up the Mexican flavor of the dish. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa. Pambazo (About this soundpamˈbaso (help·info)) is a Mexican dish or antojito (very similar to the torta) made with pambazo bread dipped and fried in a red guajillo pepper sauce and filled with papas con chorizo (potatoes with chorizo) or with papas only.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mexican rubbed steak w/ chorizo potatoes & mango habanero salsa using 67 ingredients and 31 steps. Here is how you cook it.
The ingredients needed to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:
Make ready Spice Rub
Take 1 tablespoon chili powder
Prepare 1 tablespoon garlic powder
Get 1 tablespoon onion powder
Take 1 tablespoon ground cumin
Prepare 1 tablespoon paprika
Make ready 1 teaspoon dried oregano
Prepare 1 tablespoon black pepper (whole peppercorns)
Prepare 1-2 tsp salt
Take Marinade - Optional
Get 3/4 cup fresh orange juice
Get 1/2 cup fresh lemon juice
Take 1/3 cup fresh lime juice
Get 2 tablespoon fresh cilantro, chopped
Prepare 4 cloves garlic, minced
Get 1 teaspoon finely chopped canned chipotle pepper (optional)
Make ready 2 Serrano chiles
Prepare Steak
Take 2 tablespoons butter
Prepare 3 sprigs cilantro
Make ready 1 garlic clove
Take 2 sprigs fresh oregano
Make ready 1 guajillo chili pepper
Prepare 2 Rib eyes (at least 1 in thick, can be slimmer but its best thicker)
Make ready Chili Sauce
Prepare 1 Roasted Tomato
Get 1 Roasted Red Bell pepper
Get 3 Guajillos rehydrated
Prepare 4 Purya Chlies rehydrated
Take 1 Ancho Rehydrated
Prepare dash cinnamon
Make ready dash cumin
Make ready dash paprika
Make ready Salt and pepper
Get Mango Habanero Sauce
Take 1 mango
Make ready 2 habanero chili's with seeds no stems
Prepare 4 garlic cloves minced
Prepare 1/4 tsp minced ginger
Make ready salt and pepper
Take 1/2 tbls cider vinegar
Make ready 2 tbls brow sugar
Make ready 1/4 cup butter
Get Chorizo Potatoes
Take 1/2 pack chorizo
Get 3 potatoes
Make ready 1/4 white onion
Get salt and pepper
Get 1/2 tsp paprika
Take 1/4 tsp chili powder
Get Roasted chili corn
Make ready 3 Whole corns cut to kernels
Prepare 2 tbls diced onions
Take dash chili powder
Take lime juice
Prepare salt and pepper
Make ready Jicama Fennel Slaw
Get 1/4 Julienned Jicama
Get 1/4 Julienned Cabbage
Take 1/2 Julienned fennel
Prepare 1/2 tsp lime zest
Get 1/2 tsp orange zest
Take 1/2 lime juiced
Make ready 1/2 orange juiced
Take salt
Make ready 1 tsp Dijon mustard
Get to taste honey
These potatoes with Mexican chorizo, or chorizo con papas, are easy, authentic, traditional, and awesome with eggs. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is one of the most well liked of recent trending meals in the world. It's enjoyed by millions every day. It is simple, it is quick, it tastes delicious.
Instructions to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:
[Spice Rub]
Take all the ingredients for the spice rub except for the salt and place them in a spice grinder (if you don't have one you can mix the spices together in a bowl, just make sure you use ground pepper not whole) and grind for a few seconds so the spices are all mixed together well.
Take the steaks out and place on a tray, and season with salt on both sides and edges of the meat. Then apply a good amount of spice rub to all sides of the steak.
[Marinade-Optional]
The marinade is not fully needed since we already have a spice rub on the steak, but it does help to add another depth of flavor to the meat. All you need to do is squeeze all the citrus juices together in a separate bowl and apply it to both sides of the steak. Add the minced garlic, cilantro, chipotle and serrano to each steak.
Keep the steak on the tray uncovered and place in fridge for at least 2 hours or overnight.
With the steak marinating we can start making the 2 sauces that are for this dish.
[Mango Habanero Sauce]
Blend mango and habaneros in blender until smooth add water if needed.
Melt butter in saucepan on med heat, add garlic and cook for a minute or less. Add mango habanero mixture, ginger, vinegar, sugar, and salt and pepper to sauce pan. cook for a few minutes.
Add to blender and blend until smooth again. - Add to sauce pan on low heat and cook for 4-5 minutes until thickened. Set sauce aside covered for use in plating.
[Chili Sauce]
I know the ingredients say roasted but just in case please roast the tomato and bellpepper.
Add the dried chilies, Guajillos, Ancho, and Purya, to a sauce pan cover chilis with water and set to bowl on high heat until the chilis are soft and pliable.
Add all the ingredients for the chili sauce into a blender and blend until nice and smooth. Taste the sauce and add additional salt if necessary.
[Jicama Fennel Slaw]
For this please julienne the cabbage, fennel, and jicama. Put them in a bowl and add the lime and orange zest on top.
Squeeze the lime and orange juice in a separate bowl, add the mustard and you can also drizzle a little olive oil if you want to thicken up the dressing through emulsification. add the salt and honey at the end to taste. You don't want it to sweet or salty. Set the dressing aside until we plate
[Roasted chili Corn]
Take the whole corns and cut out all the kernels.
Take a saute pan on med high heat and add a little oil to the pan and start caramelizing the onions. when the onions start to get translucent add the corn and turn heat to high. Keep the flame until you see the corn start turning a little char on it, then reduce to medium and add the lime juice, chili powder, and salt and pepper. Pull off the flame and set aside covered so it stays warm.
[Chorizo Potatoes]
Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize).
Fully cook the chorizo on a saute pan on med heat, then add the potatoes and increase heat to med high, when they are browned, add the onions. Cook for about 3 minutes. Add the paprika, chili powder, salt and pepper. Cook for another 2 minutes more. Make sure the onions and potatoes don't burn, so turn the heat down if needed.
[Cooking the Steak]
Take the steak out of the fridge, 30 mins prior to cooking if possible. Set a cast iron on med high heat and some oil to the pan. When the oil starts to glisten add the steak on, you should hear the sizzle as soon as you lay down the meat.
While 1 side is starting to cook add the butter until it melts down, then add the whole garlic, oregano (stems and all), cilantro, and guajillo chili pepper to the pan. This will flavor the butter.
Check the meat and make sure the steak is browning with some nice char, if it is then flip it over. Put all of the items (garlic, oregano, guajillo, cilantro) on top of the steak, tilt the pan towards you and start butter basting the top of the steak. The pan should still be on the flame. This butter basting will get a lot of flavor and butter goodness on the steak.
Flip when side is browned and charred and repeat above process. Keep in mind the doneness of the steak, if you want it at med rare, rare, you may have to pull out after 2nd side is cooked. When cooked pull out steak and let rest for at least 7 minutes.
[Plating]
I add a some of the chili sauce on the middle of plate first. then lay the corn on top of the chili sauce. I add the potatoes to the middle of the corn. Take the rested steak and slice against the grain into strips and lay them on top of the potatoes. Take your slaw mixture add the dressing on top of the slaw and place to the side of the steak. Put the mango habanero sauce in a squeeze bottle and squeeze around the plate.
It's enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa. To make this dish make sure you buy good quality Mexican Chorizo, one that you can smell its aroma when you buy it, and if you would like to venture to make your own, there is a recipe to make it here on the blog. Great recipe for Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa.
So that’s going to wrap this up with this special food mexican rubbed steak w/ chorizo potatoes & mango habanero salsa recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!