Carne Asada Sandwiches With Chipotle Mayonnaise Food

CARNE ASADA

Steps:

• Place the skirt steak in a large glass bowl or resealable plastic bag.
• To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
• Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
• Preheat a grill or grill pan over medium-high heat.
• When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
• Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.

CARNE ASADA SANDWICHES WITH CHIPOTLE MAYONNAISE

Steps:

• Rinse the onion slices in a strainer under cold running water.
• Pat dry; place in a bowl.
• Cover with the red wine vinegar.
• Set aside for 30 minutes or up to 2 hours.
• Pound the garlic with salt, using a mortar and pestle, to make a paste.
• Add 1 tablespoon of the lime juice and incorporate it into the garlic.
• Slowly add the olive oil, stirring with the pestle to incorporate it.
• (If you don't have a mortar and pestle, this can be done in a food processor.) Spoon the garlic mixture over the steak, spreading it with the back of a spoon.
• Season with salt.
• Turn the meat over and do the same with the other side.
• Combine the mayonnaise, pureed chipotle and sauce and remaining 1 tablespoon of the lime juice in another small bowl.
• Grill or fry the beef over high heat, 3 minutes.
• Turn; cook to medium rare, 1-2 minutes.
• Set aside.
• Cut the rolls in half; spread each half with 1 tablespoon of the chipotle mayonnaise.
• Arrange the avocado slices on the top half of the roll; top with a few onion rings.
• Cut the meat into pieces roughly the size of the bread; arrange on the onion rings.
• Add the bottom half of the roll; press gently to compact everything together.

CARNE ASADA SANDWICH

Steps:

• Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
• Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
• Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
• Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

SPICY CHIPOTLE CHILI MAYONNAISE

Steps:

• Whisk all ingredients together and put on your favorite sandwich!

CHIPOTLE MAYONNAISE

Steps:

• Place all ingredients into bowl of food processor. Process until smooth and well blended. Keep refrigerated.

CHIPOTLE MAYONNAISE

Steps:

• Add all ingredients to a food processor and puree. Season with salt and pepper to taste.

CHICKEN SANDWICH WITH CHIPOTLE MAYONNAISE

Steps:

• Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound until about 1/8" thick. They should flatten out to the point where you can cut each in half when cooked to make two sandwiches. Place on plate and season with 1 tablespoons of the Creole/Cajun seasoning. Set aside.
• Heat a skillet over medium high heat and add 2 of the 4 tablespoons of butter. Add the onions, peppers and the remaining tablespoon of seasoning mix and sauté until onions are caramelized. Remove vegetable mixture and set aside. Add remaining butter to the skillet and sauté the chicken breast until cooked through, turning once. This may need to be done in batches.
• To make chipotle mayonnaise, mix all mayonnaise ingredients together.
• To assemble, spread chipotle mayonnaise mixture on both inner sides of the toasted buns then layer within the cooked chicken, sautéed onions and red bell peppers.

CHIPOTLE MAYONNAISE (SIMPLE)

Steps:

• Stir all ingredients together and refrigerate. The flavors will develop after several hours.