SnF's Fusion Que!
Apple wood smoked skirt steak enchilada, 'burnt ends' skirt steak taco, elotes succotash and frijoles charros with cilantro rice.
Everything really came together well for these dishes- one of the better plates in recent memory.
Succotash is a staple dish at most of our bbqs. Traditionally it's made with bacon, tomatoes, lima beans and peppers. I'm not big on lima beans though, and this was the fusion TD afterall - so what to do? Combine
Elotes with the succotash of course! In Chicago you can find vendors selling Elotes on the street all over the west side. It's roasted ears of corn slathered with some mayo, squeeze of lime and topped with chili powder and sometimes a bit of cheese. Sounds freaky, but it's tasty as all get out. Combining the succotash with the elotes really matched well.
Frijoles Charros are basically slow cooked mexican beans with onion, garlic and bacon. My version was made with home smoked pork belly, roasted anaheims and garlic from the garden.
This is my go to enchilada sauce - a touch sweet with nice heat and a bit of tang; my version of the classic 'red' enchilada sauce available in cans on the grocery store shelves.
The skirt steak smoked at 215 degrees for about 2 hours over indirect heat. After it came off the smoker I noticed the strips that were on the bottom were nicely crisped, so I put them aside and made 'burnt ends' tacos with em. Cause that salty/smoky/crunch was just damn divine!!
Oh yeah!!
Recipes:
First - get drunk on my Margaritas:
1 cup tequila (used Hornitos)
1 cup triple sec
1 cup freshly squeezed lime juice
1 cup water
1/2 cup turbinado sugar
Dissolve the sugar in the water. Add booze. Add lime juice. Cut wedge of lime, run along rim of glass. Dip glass in salt. Pour in margarita. Add ice. Tastes damn good!
Second - vittles:
Applewood smoked skirt steak -
2lbs inside skirt, well trimmed.
2 tbsp chipotle based powder blend
2 tbsp paprika based bbq powder blend
Mix rubs, sprinkle on meat. Add meat to a hot smoker and cook over medium low heat for about 2 hours. Remove, rest and shred.
3 pepper enchilada sauce -
1 six oz can tomato paste
2 dried ancho chiles
3 dried bahamian goat chiles
3 dried ripe jalapenos
4 oz roasted anaheim chiles
1 oz dried onion shoots
2 cups homemade chicken broth
2 cloves garlic, minced
Warm chiles in a skillet till fragrant. Add to a sauce pan with the rest of the ingredients. Stir well and bring just to a boil - then turn down heat, cover pan and simmer for an hour or so. Once everything has softened up nicely blend well with an immersion blender. Remove and keep warm.
To assemble enchiladas -
8oz shredded skirt steak
2 oz grilled onion
2 oz grilled poblano pepper
4 oz shredded jack cheese
Enchilada sauce
Add about 1/2 cup enchilada sauce to a 9x9 baking dish. Mix meat, onion, poblano and 2 oz of the cheese. Add a touch of the enchilada sauce to get everything happy. Place about 3 tbsp filling into a warm tortilla, fold over and put into the baking dish. Rinse, repeat till dish is full. Cover with more enchilada sauce and more cheese. Bake at 325 degrees till everything is all delicious, then plate and serve.
Frijoles Charros -
8oz dried black beans
6 oz home smoked pork belly
4 oz roasted anaheim peppers
1/2 a medium onion - chopped
2 cloves of garlic - minced
2 tsp salt
2 tsp cumin
6 cups water - divided
Cover the beans with 3 cups water. Bring to a boil. A 1 tbsp salt and turn off heat. Stir well and cover pot. Set aside for one hour. Make another margarita. Grab the wife and kiss her madly. Ok - an hour has magically passed! Drain and rinse beans. Add them back to the pot, cover with 3 cups water. Add pork belly, peppers, onion, garlic, cumin and 1 tsp salt. Bring up to a boil, turn heat to low, cover pot and cook for 1-2 hours, stirring occasionally. When beans are soft taste and add the other tsp salt if needed.
Elotes Succotash -
4 ears sweet corn - roasted
1 medium tomato - chopped
2 jalapenos - diced
2 oz pork belly, diced
4 oz fresh mushrooms - quartered
1 clove garlic - minced
1/4 medium onion - diced
2 tbsp aioli
2 tbsp lime juice
2 tsp dried aleppo flakes (courtesy buddy)
1 tsp olive oil
Cut the kernels from the cobs, add to a mixing bowl. Add the chopped tomato and the jalapenos. In a small saute pan heat the olive oil over medium heat and cook down the onion and mushrooms till just done, about 8-10 minutes. During the last minute of cooking add the garlic and stir. Remove from heat. While that cools make the dressing; combine the aioli with the aleppo flakes and 1 tbsp of lime juice. Toss everything together in the bowl and add the dressing. Taste, add salt and more pepper flake to taste - might need a touch more lime (mine did). Mold into ramekins and chill.
Assemble the plate:
Mold rice into small ramekin, dress frijoles charros around the rice. Turn out the elotes succotash onto the plate next to the beans and rice. Add one of the smoked skirt steak enchilada and garnish with a taco made from the 'burnt ends' steak trimmings (dressed with salsa and a bit of crema). Pour another margarita and high five the wife. Life is good.