Chile Rubbed Sirloin And Green Chile Nachos Food

RED HOT CHILE-RUBBED PORK SKEWERS

Steps:

• To make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream.
• Season the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours.
• When ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch. Complete with remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture. Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat). Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe).
• Preheat the oven to300 degrees.
• Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
• Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
• Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.
• Combine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months.

SWEET N SOUR SIRLOIN STIR-FRY WITH RANCH MASHED POTATOES

Steps:

• Pop the meat in the freezer for a few minutes to stiffen it up for slicing.
• Place potatoes in a pot and cover with cold water. Bring water to a boil. Salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain. Halve the steak lengthwise then very thinly slice the meat. Heat the oil in a very large skillet over high heat. When oil wafts smoke and ripples, add the meat and stir-fry until caramelized 3 minutes. Add peppers and stir-fry 2 minutes then add in scallions and edamame for 2 minutes more. Stir together the sugar, soy, mustard and ketchup and pour over stir-fry the last minute of cooking. Season, to taste, if necessary. Mash potatoes with buttermilk, salt and pepper, hot sauce, parsley, dill, chives, adjust seasoning with salt and pepper, to taste, and serve with stir-fry on top!;

GREEN AND RED CHILE NACHO SLIDERS

Steps:

• For the red chile paste: Place the Fresno chilies, garlic, red onion, bay leaves, and cilantro leaves into a food processor and process into a fine paste. Scrape into a mixing bowl and reserve. Return the food processor bowl to its base. Do not rinse.
• For the green chile sauce: Char and blacken the poblanos over the burner of gas stovetop or under the broiler with the oven door ajar to allow steam to escape. Place the peppers in a bowl to cool, covered with plastic wrap, then peel and seed.
• Meanwhile, in a saute pan over medium-high heat, add a good drizzle of vegetable oil. Cook the tomatillos, onion, and garlic until the onions are tender, about 8 to10 minutes. Place the onions and tomatillos in the food processor with the charred poblanos, cilantro, cumin, honey, lime juice, and salt. Puree sauce and adjust seasoning.
• Combine the ground beef and ground pork with the red chile paste and season with salt and pepper. Form 8 (3-inch) patties that are thinner at the center and thicker at the edges. Heat a griddle pan or large cast iron skillet to medium-high heat. Add a drizzle of vegetable oil to the pan and cook the burgers, about 3 minutes on each side. Leave in the skillet.
• In a small skillet over medium heat, reheat the spicy refried beans with a splash of water to thin them out a bit.
• Top the burgers with green chile sauce and a few chips. Top the chips with refried beans, shredded cheese, and pickled jalapenos. Tent the pan with foil to melt the cheese, 1 minute. Serve nacho sliders on slider or brioche rolls.