The Best Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa Recipe – How to Prepare Appetizing Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa

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

Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa Other Steak Recipes A Mexican chorizo breakfast burrito recipe with roasted potatoes, soft-scrambled eggs, roasted Top with the chorizo, potatoes, cheese, cilantro, and salsa. Fold the short sides in and the bottom flaps by David Watsky An easy and delicious steak sauce and marinade recipe to whip together in less. You can have Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa using 67 ingredients and 31 steps. Here is how you cook it. The Best Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa Recipe – Recipe: Appetizing Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa

Ingredients of Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa Recipe

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

Rub onto steak and set aside. All Reviews for Mexican Chorizo and Potato Casserole. I used all chorizo, which made it a little spicer, added a plobano pepper from my garden, and microwaved a few potatoes and grated them for hash browns. Cut the potatoes in equal-size chunks and cook until tender.

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

  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 a
    nd 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..

Top tip for making Chorizo, potato and thyme quesadillas. A mix of extra mature English Cheddar and a little grated mozzarella makes the perfect cheese mix for these quesadillas. 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. For this intensely flavorful rib eye steak from chef Bernie Kantak, restaurateur Peter Kasperski skips the obvious choice—Cabernet—in favor of an Arge.