Steak Azteca Food

CARNE ASADA

Steps:

• Place the flank steak in a large baking dish and, if using the sliced onion, spread the slices over the meat.
• In a medium-sized bowl mix together the orange juice, lime juice, light beer, Kikkoman soy sauce, vegetable oil, and freshly ground black pepper.
• Pour the marinade over the meat; cover with a plastic film and refrigerate for at least one hour.
• Light up your charcoal grill, or preheat your gas grill. (You can also use a cast iron grill pan, the ones you use over the stove top). And brush your grill with a little vegetable oil as this will prevent the meat from sticking.
• Remove meat from marinade and pat dry. Place meat on the grill and cook for 8 to 10 minutes per side. (Cooking time will depend on the meat thickness and your personal preferences, either medium or well done). Remove meat from grill and place it on your cutting board. Slice it and serve it with corn tortillas and other garnishes mentioned above.
• If you would like to have the same effect as that of the Mexican-American restaurant, place the cooked meat on a preheated cast iron pan, add a few drops of Soy Sauce and serve immediately. Enjoy!

STEAK AZTECA

Steps:

• To make Marinated Beef:.
• Combine all ingredients, except beef medallions, in large non-reactive container; mix until honey is blended.
• Add beef and turn to coat.
• Cover and refrigerate 2 hours.
• Turn medallions once during marinating.
• To make Tomatillo Chutney:.
• Saute jalapeno peppers and garlic in oil in non-reactive saucepan until tender.
• Add remaining ingredients, except cilantro, salt and pepper then bring to a boil.
• Reduce heat and simmer about 30 minutes or until liquid is syrupy and tomatillos begin to discolor.
• Cool.
• Stir in cilantro and season with salt and pepper.
• Yield: about 2 quarts.
• To make Mushroom Quesadillas:.
• Spread 2 teaspoon butter on 1 side of each tortilla.
• Place 1 tortilla, buttered side down, on plastic wrap.
• Top 1 half with ¼ cup mushrooms and 1 ounce cheese.
• Fold in half; wrap in plastic.
• Repeat with remaining ingredients. Refrigerate.
• Yield: 24 quesadillas.
• For each serving, to order:.
• On griddle or non-stick pan, cook 1 quesadilla until crisp and golden brown, turning once; cut into 3 wedges.
• Keep warm.
• Grill or saute 3 beef medallions to medium rare to medium, turning once.
• Place ¼ cup chutney near center of plate.
• Overlap beef medallions on chutney.
• Add quesadillas wedges.
• Garnish with watercress.

MEXICAN STYLE MEAT AND VEGETABLE STEW - AZTECA'S MOLCAJETE

Steps:

• Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.
• Add the oil to the bacon drippings over medium temperature, then sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes.
• In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
• Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.
• Garnish, serve, and enjoy!
• Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.
• Note #2: we've also added a can of black beans to the recipe, to good effect. If the soup isn't as thick as you'd like it to be, try adding a can of refried beans - it works well! We've also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It's a versatile recipe, so experiment and enjoy yourself! :) If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients - to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual.