Chorizo Elote Cafe Food

ELOTE (MEXICAN STREET CORN)

Elote (Mexican Street Corn) image

Learn how to make elote with this simple recipe! We'll top grilled corn on the cob with a tangy blend of mayonnaise, lime, chili powder, and finish it with a heavy sprinkle of Cotjia cheese and cilantro. Serve elote as a snack or appetizer, or as a side dish to any Mexican meal. Recipe yields 4 elotes; multiply as needed.

Provided by Cookie and Kate

Categories Side dish

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

4 ears of grilled corn on the cob
1/4 cup mayonnaise
1 1/2 teaspoons lime juice
½ teaspoon chili powder, plus more for sprinkling
Pinch of cayenne pepper (optional, for extra heat)
¼ teaspoon kosher salt or a pinch of fine salt
2 ounces (about 1/2 cup) finely grated Cotija cheese*
2 tablespoons finely chopped cilantro

Steps:

While you're grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it's going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.

Nutrition Facts : ServingSize 1 ear of corn, Calories 241 calories, Sugar 6.5 g, Sodium 386.2 mg, Fat 16.7 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 20 g, Fiber 2.2 g, Protein 6.2 g, Cholesterol 29.2 mg

CHORIZO - ELOTE CAFE

Chorizo - Elote Cafe image

From Jeff Smedstad, Chef and Owner of the Elote Cafe, Sedona, AZ. This recipe includes his recipe for "The Cure" spice rub blend. Once everything is combined, allow the chorizo to cure for 6 hours up to 4 days before cooking. Prep time = making Cure seasoning, prepping & combining all ingredients. Cook time = 6 hour chill time, so plan ahead.

Provided by Chicagoland Chef du

Time 7h

Yield 2 pounds

Number Of Ingredients 19

Ingredients

2 lbs ground pork
2 tablespoons spices, The Cure see ingredients listed below as dry rub seasoning
1 tablespoon chipotle chile, ground
1 tablespoon chile, negro ground
2 tablespoons ancho chilies, ground
2 teaspoons Mexican oregano
1 teaspoon cumin
1/2 teaspoon mexican cinnamon
3 tablespoons vinegar
1 tablespoon water
1/2 teaspoon granulated garlic, not fresh
dry rub seasonings, The Cure
1 cup kosher salt
1 cup brown sugar
1 tablespoon cumin
1 tablespoon allspice
2 tablespoons dried ancho chile powder
1 tablespoon granulated garlic
1 tablespoon fresh ground pepper

Steps:

Make "The Cure" spice rub blend. NOTE: You will be using 2 Tablespoons in this recipe. Store the remaining in an airtight container and use whenever a recipe calls for using a rub for your chicken, duck, rabbit, etc.
Mix all ingredients together well in a large bowl, kneading as you would for bread dough. Cover with plastic wrap and refrigerate or uncover to air dry, if you can stand the pungent smell in your fridge. It will allow it to become more flavorful.
Allow the mixture to be refrigerated for at least 6 hours or as long as 4 days, so the chorizo ripens.
Cook in a frying pan, drain off the excess fat. (*Save the fat for making your own refried beans).

Nutrition Facts : Calories 1699.2, Fat 98.8, SaturatedFat 36.2, Cholesterol 327.2, Sodium 57018.1, Carbohydrate 124.6, Fiber 6.5, Sugar 108, Protein 80.4

GUACAMOLE -- ELOTE CAFE

Guacamole -- Elote Cafe image

The avocado is the star of this recipe. Chef Jeff Smedsted suggests using heavy, soft Hass avocados (or Bacon or Pinkerton varieties, if you can find them). These have a deep nutty flavor and richness that make Guacamole so satisfying. Serve with thick crispy tortillas

Provided by Chicagoland Chef du

Categories < 30 Mins

Time 20m

Yield 4 cups

Number Of Ingredients 8

Ingredients

3 medium ripe avocados, reserve 1 T fro garnish
1/4 cup onion, finely diced
1/2 lime, juiced
2 tablespoons cilantro leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 jalapeno pepper, stemmed, finely diced
2 tablespoons queso fresco, garnish along with a few diced tomato pieces

Steps:

Cut the avocado in half, remove the pit. Scoop out the flesh into bowl.
Add the onion, lime juice, cilantro, Salt, pepper and jalapeno and roughly mash all ingredients together.
Top with garnishes.
Serve with thick crispy tortilla chips.

Nutrition Facts : Calories 249.2, Fat 22.1, SaturatedFat 3.2, Sodium 120.5, Carbohydrate 15, Fiber 10.7, Sugar 1.7, Protein 3.2

PICO DE GALLO -- ELOTE CAFE

Pico De Gallo -- Elote Cafe image

Another fabulous recipe from Chef & Owner Jeff Smedstdd of the Elote Cafe in Sedona, AZ. Make this as chunky and spicy as you wish. Olive oil is nontraditional but it gives a special touch to the tomatoes. Plop a dollop over all your entrees or eat with crispy tortilla chips.

Provided by Chicagoland Chef du

Categories < 30 Mins

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 cup tomatoes, diced
1/4 cup onion, diced
1/4 cup cilantro leaf, chopped
2 jalapenos, stemmed, seeded, diced
1/4 teaspoon kosher salt
1/4 teaspoon sugar
1 tablespoon olive oil
1 tablespoon lime juice

Steps:

After prepping the ingredients, mix together and enjoy.
The sooner you eat it, the better.

Nutrition Facts : Calories 123.1, Fat 9.4, SaturatedFat 1.3, Sodium 299.9, Carbohydrate 10, Fiber 2.5, Sugar 6, Protein 1.6

ELOTE APPETIZER FROM THE ELOTE CAFE

Elote Appetizer from the Elote Cafe image

I had the pleasure of dining in The Elote Cafe in Sedona and met Chef Jeff Smedstad, formerly of Los Sombreros in Scottsdale. Reservations are not accepted and his foodie fans start lining up at 4:30, just to get a seat! I loved the food so much, I bought his cookbook and had it autographed. P.S. Jeff, you rocked my world too! ;^P ___ *Prep time is based on grilling, shucking, cooling.

Provided by Chicagoland Chef du

Categories Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 ears corn, husks intact
1 cup mayonnaise
1 tablespoon cholula brand hot sauce
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon sugar
1/4 cup chicken stock
1/4 cup Cotija cheese, crumbled for garnish
2 teaspoons cilantro, chopped, for garnish
pure ground red chili pepper, for garnish
crispy tortilla chips, for scooping

Steps:

Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
Set the roasted ears aside until cool enough to handle, then shuck them.
Cut the kernels off the cob.
When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
Add the corn kernels and warm through,.
Pour into a bowl and garnish with the cheese, cilantro and ground chili.
Serve immediately with crispy tortilla chips.

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Chorizo Elote Cafe Food

ELOTE (MEXICAN STREET CORN)

CHORIZO - ELOTE CAFE

GUACAMOLE -- ELOTE CAFE

The avocado is the star of this recipe. Chef Jeff Smedsted suggests using heavy, soft Hass avocados (or Bacon or Pinkerton varieties, if you can find them). These have a deep nutty flavor and richness that make Guacamole so satisfying. Serve with thick crispy tortillas

PICO DE GALLO -- ELOTE CAFE

Another fabulous recipe from Chef & Owner Jeff Smedstdd of the Elote Cafe in Sedona, AZ. Make this as chunky and spicy as you wish. Olive oil is nontraditional but it gives a special touch to the tomatoes. Plop a dollop over all your entrees or eat with crispy tortilla chips.

ELOTE APPETIZER FROM THE ELOTE CAFE

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