Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa
Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mexican rubbed steak w/ chorizo potatoes & mango habanero salsa. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is something which I’ve loved my whole life.

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. 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 begin with this recipe, we have to 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 that.

The ingredients needed to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:
  1. Take Spice Rub
  2. Take 1 tablespoon chili powder
  3. Take 1 tablespoon garlic powder
  4. Take 1 tablespoon onion powder
  5. Make ready 1 tablespoon ground cumin
  6. Make ready 1 tablespoon paprika
  7. Make ready 1 teaspoon dried oregano
  8. Prepare 1 tablespoon black pepper (whole peppercorns)
  9. Prepare 1-2 tsp salt
  10. Take Marinade - Optional
  11. Make ready 3/4 cup fresh orange juice
  12. Prepare 1/2 cup fresh lemon juice
  13. Take 1/3 cup fresh lime juice
  14. Get 2 tablespoon fresh cilantro, chopped
  15. Make ready 4 cloves garlic, minced
  16. Get 1 teaspoon finely chopped canned chipotle pepper (optional)
  17. Take 2 Serrano chiles
  18. Prepare Steak
  19. Prepare 2 tablespoons butter
  20. Get 3 sprigs cilantro
  21. Take 1 garlic clove
  22. Take 2 sprigs fresh oregano
  23. Get 1 guajillo chili pepper
  24. Get 2 Rib eyes (at least 1 in thick, can be slimmer but its best thicker)
  25. Take Chili Sauce
  26. Prepare 1 Roasted Tomato
  27. Take 1 Roasted Red Bell pepper
  28. Get 3 Guajillos rehydrated
  29. Take 4 Purya Chlies rehydrated
  30. Make ready 1 Ancho Rehydrated
  31. Make ready dash cinnamon
  32. Make ready dash cumin
  33. Take dash paprika
  34. Take Salt and pepper
  35. Get Mango Habanero Sauce
  36. Take 1 mango
  37. Get 2 habanero chili's with seeds no stems
  38. Take 4 garlic cloves minced
  39. Take 1/4 tsp minced ginger
  40. Take salt and pepper
  41. Prepare 1/2 tbls cider vinegar
  42. Get 2 tbls brow sugar
  43. Make ready 1/4 cup butter
  44. Get Chorizo Potatoes
  45. Take 1/2 pack chorizo
  46. Get 3 potatoes
  47. Get 1/4 white onion
  48. Get salt and pepper
  49. Take 1/2 tsp paprika
  50. Take 1/4 tsp chili powder
  51. Take Roasted chili corn
  52. Prepare 3 Whole corns cut to kernels
  53. Take 2 tbls diced onions
  54. Make ready dash chili powder
  55. Make ready lime juice
  56. Prepare salt and pepper
  57. Make ready Jicama Fennel Slaw
  58. Make ready 1/4 Julienned Jicama
  59. Make ready 1/4 Julienned Cabbage
  60. Make ready 1/2 Julienned fennel
  61. Make ready 1/2 tsp lime zest
  62. Make ready 1/2 tsp orange zest
  63. Make ready 1/2 lime juiced
  64. Prepare 1/2 orange juiced
  65. Prepare salt
  66. Prepare 1 tsp Dijon mustard
  67. Prepare to taste honey

Adobo Rubbed Turkey Breast With Chorizo Cornbread Stuffin, Alberta Beef Barbecue Rub, Chile Rub Rojo, etc. Chorizo, a well-seasoned pork sausage, is used in small amounts to add big flavor to Mexican dishes. 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, enchiladas, empanadas, or.

Steps to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:
  1. [Spice Rub]
  2. 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.
  3. 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.
  4. [Marinade-Optional]
  5. 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.
  6. Keep the steak on the tray uncovered and place in fridge for at least 2 hours or overnight.
  7. With the steak marinating we can start making the 2 sauces that are for this dish.
  8. [Mango Habanero Sauce]
  9. Blend mango and habaneros in blender until smooth add water if needed.
  10. 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.
  11. 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.
  12. [Chili Sauce]
  13. I know the ingredients say roasted but just in case please roast the tomato and bellpepper.
  14. 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.
  15. 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.
  16. [Jicama Fennel Slaw]
  17. For this please julienne the cabbage, fennel, and jicama. Put them in a bowl and add the lime and orange zest on top.
  18. 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
  19. [Roasted chili Corn]
  20. Take the whole corns and cut out all the kernels.
  21. 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.
  22. [Chorizo Potatoes]
  23. Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize).
  24. 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.
  25. [Cooking the Steak]
  26. 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.
  27. 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.
  28. 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.
  29. 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.
  30. [Plating]
  31. 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.

Coat both sides with the dry rub. Thinly slice the steak against the grain. A Mexican chorizo breakfast burrito recipe with roasted potatoes, soft-scrambled eggs, roasted tomato salsa, and cheese. Check to see if the potatoes are tender. The Best Mexican Sweet Potatoes Recipes on Yummly

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