Cinco de Mayo! Guacamole, steak with tequila

This Mexican holiday that celebrates the unlikely defeat of the French army at the Battle of Puebla on May 5, 1862, is also a festive day to feast on delicious Mexican fare. Roberto Santibanez, chef and owner of Truly Mexican Consulting in New York City, shares his spicy and savory recipes, including guacamole with apples and tequila and sauteed skirt steak with mushroom-chipotle-tequila sauce.

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Servings:
Makes 2 cups Servings

Ingredients

    • 1 large crisp, sweet apple, peeled, cored and diced (1/3-inch)
    • 1 tablespoon tequila
    • 1 tablespoon fresh lime juice
  • For pecans

    • 1 large crisp, sweet apple, peeled, cored and diced (1/3-inch)
    • 1 tablespoon tequila
    • 1 tablespoon fresh lime juice
    • 1/4 cup pecan halves, sliced crosswise, or coarsely chopped
    • 1 teaspoon butter
    • 1/8 teaspoon fine salt
    • 1 serrano chile, stem discarded coarsely chopped
    • 1 1/2 tablespoons chopped white onion
    • 1/2 teaspoon fine salt
    • 3 tablespoons chopped cilantro
    • 2 Mexican Hass avocados, halved and pitted
    • 1 more tablespoon chopped cilantro for garnish

Preparation

Baking Directions:

Macerate apples: Toss apples with tequila and lime juice in a bowl and let stand 30 minutes to 1 hour.Toast pecans: Spread pecans on a baking pan and bake at 350°F until golden and fragrant, 7 to 8 minutes. Add butter to pan and toss to melt and coat pecans. Sprinkle with salt.Make guacamole: Mash together chile, white onion, salt, and 2 tablespoons cilantro in a molcajete, or mince and mash with a large knife on a cutting board to obtain a paste. Cut avocado flesh in shells in a crosshatch pattern without going through skin, scoop out with a spoon and stir into chile, cilantro mixture, mashing avocado slightly.Stir in apple mixture. Stir in most of pecans. Garnish with remaining pecans and cilantro.

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Rating:
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Servings:
Serves 4 Servings

Ingredients

  • For sauce

    • 3/4 lb mixed wild mushrooms
    • 1 cup finely chopped white onion
    • 3 garlic cloves, finely chopped
    • 1 generous tablespoon canned Chipotle puree*
    • 1 teaspoon chopped fresh thyme
    • 1/2 teaspoon coarsely ground black pepper
    • 1/4 teaspoon ground cumin
    • 3 bay leaves
    • 3 tablespoons olive oil
    • 1/2 teaspoon fine salt
    • 1/3 cup tequila
    • 1 cup heavy cream
  • Skirt steak tips

    • 3/4 lb mixed wild mushrooms
    • 1 cup finely chopped white onion
    • 3 garlic cloves, finely chopped
    • 1 generous tablespoon canned Chipotle puree*
    • 1 teaspoon chopped fresh thyme
    • 1/2 teaspoon coarsely ground black pepper
    • 1/4 teaspoon ground cumin
    • 3 bay leaves
    • 3 tablespoons olive oil
    • 1/2 teaspoon fine salt
    • 1/3 cup tequila
    • 1 cup heavy cream
    • 2 pounds skirt steak, cut against the grain into 1/4-inch strips
    • 1 1/4 teaspoons salt
    • 1 teaspoon black pepper
    • 1 small lime, halved
    • 2 tablespoons olive oil
    • 1/2 cup water for deglazing

Preparation

Baking Directions:

Make sauce: In a bowl, toss together mushrooms, onion, garlic, chipotle, thyme, pepper, cumin, and bay leaves. Heat oil in a heavy 12-inch skillet over high heat, then add mushroom mixture and sauté, stirring and tossing, until all liquid from mushrooms has evaporated and mushrooms are wilted and golden around edges, about 5 minutes. Carefully add tequila and tilt pan to flambé, shaking pan until flames subside, about 1 minute. Add cream and simmer to thicken slightly, 2 to 3 minutes, add more salt if needed. Reserve in same pan. Prepare skirt steak: Season steak strips liberally with salt, pepper and lime juice. Heat a large skillet over high heat, add 1 tablespoon oil, and sear steak strips in two batches, turning once until well browned, 3 to 4 minutes. Transfer steaks to pan with mushroom sauce, bring to a boil and let simmer for 2 more minutes to let flavors marry well and finish cooking steak. Deglaze steak sautéing skillet with 1/2 cup water, stirring and scraping bottom to incorporate brown bits. Add to sauce and stir over medium heat until heated through.

Serving Directions:

Serve with jalapeno Swiss chard, white rice and spiced glazed carrots.

Tips:

*To make canned chipotle puree, put can content in blender, blend until smooth, use and keep rest in refrigerator for a month.







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