| INGREDIENTS |
WEIGHTS |
MEASURES |
DIRECTIONS |
| Marinade: |
|
|
Combine marinade ingredients in large non-reactive container. Add beef steaks; turn to coat. Refrigerate, covered, 20 minutes to 2 hours, turning beef once during marinating. |
| Extra-virgin olive oil |
|
1 qt |
| Fresh lime juice |
|
1 cup |
| Chopped garlic |
4 oz |
2/3 cup |
| Ground cumin |
|
2 Tbsp |
| Ground black pepper |
|
2 tsp |
| |
|
|
| Beef Shoulder Center (Ranch Cut) Steaks (IMPS/NAMP 1114E) |
6 lb |
24 steaks (about 4 oz each) |
| Roasted Poblano Salsa: |
|
|
Grill onion slices until tender and well browned. Grill poblano and habanero peppers until charred. Stem and seed peppers but do not peel; set aside. Place tomatoes, minced onion, cilantro, sugar, lime juice, jalapeño slices, salt, oregano, cumin and black pepper in food processor. Cover; process until puréed. Add grilled onions and peppers. Cover; process until roughly puréed. Refrigerate, covered, until ready to use.
Yield: 3 cups
|
| Onion slices, cut 1/4-inch thick |
1 lb 12 oz |
3 each |
| Poblano peppers |
5 oz
|
2 each |
| Habanero peppers |
|
1 each |
| Canned diced tomatoes with juice |
1 lb 12 oz |
3-1/4 cups |
| Minced onion |
1 oz |
1/4 cup |
| Chopped fresh cilantro |
1/2 oz |
1/4 cup |
| Sugar |
1/2 oz |
1 Tbsp |
| Fresh lime juice |
|
1 Tbsp |
| Canned jalapeño nacho slices |
1/2 oz |
1 Tbsp |
| Kosher salt |
|
1-1/2 tsp |
| Dried oregano leaves, crumbled |
|
1 tsp |
| Ground cumin |
|
1 tsp |
| Ground black pepper |
|
1/4 tsp |
| Lime Cream: |
|
|
Place lime cream ingredients in food processor or blender. Cover; process until puréed. Refrigerate, covered, until ready to use.
Yield: 1-1/2 cups
|
| Mayonnaise |
|
2/3 cup |
| Sour cream |
|
2/3 cup |
| Chopped shallots |
1 oz |
3 Tbsp |
| Chopped fresh cilantro |
1/4 oz |
3 Tbsp |
| Fresh lime juice |
|
3 Tbsp |
| Sugar |
|
4 tsp |
| Salt |
|
1/4 tsp |
| Small white corn tortillas (6-inch diameter) |
|
24 each |
Per order:
Grill 1 beef steak until medium rare to medium doneness. Carve into 1/4-inch thick slices; cut slices crosswise in half; keep warm.
Form 1 corn tortilla into cone shape. Deep fry in hot (350°F) oil about 3 minutes or until crisp, holding tortilla in cone shape with tongs. Wrap tortilla cone in 1 flour tortilla, then in 1 corn husk. Place 1/4 cup lettuce in cone; top with steak. Garnish with 2 Tbsp roasted poblano salsa, 2 Tbsp guacamole, 1 Tbsp lime cream and few cilantro sprigs.
|
| Vegetable oil |
|
As needed |
| Small flour tortillas (6 to 6-3/8-inch diameter), warmed |
|
24 each |
| Dried corn husks |
|
24 each |
| Shredded iceberg lettuce |
10 oz |
6 cups |
| Prepared guacamole with fresh diced tomatoes |
24 oz |
3 cups |
| Fresh cilantro sprigs |
|
As needed |