Pepitos Mexican Steak Sandwiches With Chipotle Crema Food

PEPITOS (MEXICAN STEAK SANDWICHES WITH CHIPOTLE CREMA)

Steps:

• Stir together the lime juice, 3 tablespoons of the olive oil, 2 of the grated garlic cloves and 1 1/2 teaspoons salt in a medium bowl until completely combined. Add the steak, toss to coat and let sit until ready to cook. (Steaks can be marinated for up to 6 hours in the refrigerator, covered tightly with plastic wrap.)
• Stir together the crema, chipotle (1 for mild, 2 for medium, 3 for spicy), adobo and remaining 1 grated garlic clove in a small bowl until completely combined. Let sit until ready to assemble.
• Heat a large skillet, preferably cast-iron, over high heat until very hot, about 2 minutes. Cook the scallions until charred on both sides, 3 to 5 minutes. Transfer to a plate and set aside until ready to serve.
• Add the remaining 1 tablespoon oil to the hot skillet and cook the steaks (they will soak up all of the marinade so no need to drain), until charred on both sides, 2 to 3 minutes per side for medium rare. Let rest 10 minutes. Slice against the grain into thin strips.
• Spread a generous amount of the chipotle crema on the split sides of each bolillo and divide the steak among the 4 bottom bolillos. Top with the sliced avocado, jalapeños and cilantro. Top with the tomatoes and season with salt. Close the sandwiches and serve with the charred scallions.

STEAKS WITH CHIPOTLE CREAM SAUCE

Steps:

• Trim some of the excess fat from the perimeter of the steaks, if desired. Season the steaks generously on both sides with salt and pepper. Let sit at room temperature for 15 minutes.
• Meanwhile, finely chop the onion and mince the garlic and chipotle peppers.
• Turn on an exhaust fan or open a kitchen window.
• Heat a large, heavy skillet over high heat. Add the oil and swirl to coat the bottom of the skillet. Add the steaks and cook undisturbed for 4 to 5 minutes or until they have formed enough of a crust on the bottom to release easily. Use tongs to turn them over and cook for 4 to 5 minutes (medium-rare) or longer for the desired degree of doneness; moisture will just begin to accumulate on the surface of the steaks when they are medium-rare. Transfer the steaks to a plate and cover loosely with aluminum foil to keep them warm.
• Reduce the heat to medium; add the onion, garlic and a generous pinch of salt to the skillet. Cook for 1 to 2 minutes, stirring, until the onion and garlic have softened, then stir in the cumin and oregano. Add the beer and cook for a minute or so, using a wooden spoon to dislodge any browned bits. Add the broth, cream and chipotle peppers. Cook for 2 to 3 minutes to meld the flavors.
• Carefully transfer to a blender; be sure to remove the center knob of the blender lid so steam can escape. Place a towel over the lid opening. Puree until smooth. Strain the sauce through a fine-mesh strainer and return to the skillet. Squeeze in about 1 teaspoon of juice from the lime half and add any accumulated juices from the steaks. Taste, and add seasoning or lime juice as needed.
• Cut the steaks crosswise into thick slices and divide them among individual plates. Pour the sauce over and/or around the meat.

ZESTY CHIPOTLE LIME CREMA

Steps:

• Mix all ingredients in a bowl with an immersion blender or in a regular blender. Make sure all ingredients have fully blended, no lumps. Serve or chill for later - will thicken slightly.
• Notes:.
• This is a recipe that really flexes to personal taste.
• Add a little zest unless you like a lot - then add more.
• Start with juice from half the lime , one garlic and one chipotle, ziz it up, then add what you like more of - I like 1 chipotle, 2 garlic and juice from the whole lime and zest from half a lime, but lime sizes vary greatly and so does how much juice you get. You want a tangy, garlicky crema with some pow from the chipotle.

GRILLED FISH TACOS WITH CHIPOTLE CREMA

Steps:

• Make the chipotle crema: In a small bowl, whisk the mayonnaise and sour cream until combined. Squeeze in lime juice, to taste, and whisk. Add salt, pepper and chipotle, to taste.
• Make the tacos: Heat a large skillet over medium heat for 3 minutes. Meanwhile, pour a few tablespoons of oil in a small bowl. Separate the corn tortillas from each other but keep them in a stack then run the outer edges through the oil. Add a few tortillas at a time to the dry skillet and heat until soft and hot, about 30 seconds per side. Wrap the tortillas in a clean, dry kitchen towel or place in a tortilla warmer, to keep warm.
• Heat a grill pan or grill over high heat for at least 5 minutes.
• Meanwhile, slice the fish fillets into 1-by-2-inch strips. Pat dry with a paper towel. Season generously with salt and a pinch of pepper.
• Wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the fish from sticking.) Working in batches, cook the fish strips in a single layer just until they are opaque and flake in the middle (making sure not to overcook them), about 2 minutes per side.
• Top each tortilla with 3 fish strips, a pinch of the cabbage and a drizzle of the crema. Serve right away with lime wedges and pico de gallo or hot sauce on the side.