Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mexican rubbed steak w/ chorizo potatoes & mango habanero salsa. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. These potatoes with Mexican chorizo, or chorizo con papas, are easy, authentic, traditional, and awesome with eggs. Arguably the most difficult thing about this potatoes with Mexican chorizo recipe is sourcing the queso quesadilla cheese.
Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have mexican rubbed steak w/ chorizo potatoes & mango habanero salsa using 67 ingredients and 31 steps. Here is how you can achieve it.
The ingredients needed to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:
- Get Spice Rub
- Prepare 1 tablespoon chili powder
- Take 1 tablespoon garlic powder
- Get 1 tablespoon onion powder
- Make ready 1 tablespoon ground cumin
- Make ready 1 tablespoon paprika
- Get 1 teaspoon dried oregano
- Get 1 tablespoon black pepper (whole peppercorns)
- Make ready 1-2 tsp salt
- Make ready Marinade - Optional
- Make ready 3/4 cup fresh orange juice
- Make ready 1/2 cup fresh lemon juice
- Get 1/3 cup fresh lime juice
- Get 2 tablespoon fresh cilantro, chopped
- Prepare 4 cloves garlic, minced
- Take 1 teaspoon finely chopped canned chipotle pepper (optional)
- Make ready 2 Serrano chiles
- Make ready Steak
- Take 2 tablespoons butter
- Make ready 3 sprigs cilantro
- Get 1 garlic clove
- Get 2 sprigs fresh oregano
- Take 1 guajillo chili pepper
- Prepare 2 Rib eyes (at least 1 in thick, can be slimmer but its best thicker)
- Prepare Chili Sauce
- Get 1 Roasted Tomato
- Prepare 1 Roasted Red Bell pepper
- Make ready 3 Guajillos rehydrated
- Take 4 Purya Chlies rehydrated
- Prepare 1 Ancho Rehydrated
- Get dash cinnamon
- Prepare dash cumin
- Get dash paprika
- Get Salt and pepper
- Prepare Mango Habanero Sauce
- Get 1 mango
- Get 2 habanero chili's with seeds no stems
- Take 4 garlic cloves minced
- Make ready 1/4 tsp minced ginger
- Take salt and pepper
- Prepare 1/2 tbls cider vinegar
- Make ready 2 tbls brow sugar
- Make ready 1/4 cup butter
- Take Chorizo Potatoes
- Make ready 1/2 pack chorizo
- Take 3 potatoes
- Take 1/4 white onion
- Make ready salt and pepper
- Get 1/2 tsp paprika
- Take 1/4 tsp chili powder
- Get Roasted chili corn
- Prepare 3 Whole corns cut to kernels
- Prepare 2 tbls diced onions
- Take dash chili powder
- Take lime juice
- Make ready salt and pepper
- Prepare Jicama Fennel Slaw
- Get 1/4 Julienned Jicama
- Prepare 1/4 Julienned Cabbage
- Prepare 1/2 Julienned fennel
- Prepare 1/2 tsp lime zest
- Take 1/2 tsp orange zest
- Take 1/2 lime juiced
- Take 1/2 orange juiced
- Get salt
- Prepare 1 tsp Dijon mustard
- Take to taste honey
Cut the potatoes in equal-size chunks and cook until tender. Top tip for making Chorizo, potato and thyme quesadillas. Add the eggs, potatoes, chorizo, cheese, and salsa. Chorizo, a well-seasoned pork sausage, is used in small amounts to add big flavor to Mexican dishes.
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.
Make your own version at home with this recipe. Eat as-is (with tortillas and sliced avocado) or use to fill burritos or tacos. Taco filling: Combine with diced, cooked or sautéed potatoes as a filling for tacos. View top rated Rubs mexican recipes with ratings and reviews. Adobo Rubbed Turkey Breast With Chorizo Cornbread Stuffin, Alberta Beef Barbecue Rub, Chile Rub Rojo, etc.
So that is going to wrap this up with this special food mexican rubbed steak w/ chorizo potatoes & mango habanero salsa recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
