"Frugality Has No Place in Culinary Epiphanies So Sayeth Me" .............................................................................................
"Those that hold fast to authenticism stifles originality and uniqueness"
Sometimes it makes no sense to come up with yet another sauce but I just can't help my self. I just love how ingredients come to life when mixed with one another. Changing just one element in a recipe can mean something laudable or deplorable.
I just love south west flavors and meat!!! Gotta love meat!!! Just give me an excuse to use chili's and I can give you a great dish. Chili's are are a required component to any credible Southwest dish in my opinion.
My Lime and Tequila marinade is the bomb if you allow the meat to marinate for 24 hours. Also its very simple to make.
2-3 limes quartered 5 scallions 5 cloves of garlic or more if you want. 1/2 onion
handful of cilantro 1 Chipotle pepper (re-hydrated)
1 Ancho pepper (re-hydrated) 5-6 wedges of Papayas 2/3-1 cup canola oil
1/2 cup Tequila (or more) Mexican Oregano Salt and pepper to taste Honey to taste
First off you must roast chili's in a 325 degree oven for about 5 minutes or until you start smelling the chili's. After the chili's have been roasted you're going to want to re-hydrate them. To re-hydrate the chili's cut off the tops, seed the chili's and submerge into very hot water for an hour or two. Make sure they are fully submerge.
After your chili's have re-hydrated it becomes very easy to complete the sauce. Cut your limes in small wedges. Peel your garlic. Cut your scallions into one inch manageable pieces. chop the cilantro. Toss everything into blender or my personal favorite the Vitamix. Blend until completely smooth. This Marinade works well with Flat Iron Steak, Skirt Steak, and Flank Steak. Marinate for at least 12 hours or even better 24.
The sauce which glides on top of my many south west meat entrees is my sweet and savory creme de la creme. And it is easy to make.
1/2-1 cup onion. 3 cloves of garlic (optional for more) Handful of Cilantro 2 Ancho peppers 1 Chipotle peppers 1/4- 1/2 of a lime 1/2 tsp of cumin 2-3 tsp cinnamon. Note- I made my own from the bark using a spice grinder. You may need more or less depending on potency. 2 cups of beef broth 1 cup of cream Honey to taste. I used 2/3 of a cup. salt and pepper to taste. If you like heat add more chipotle or cayenne. If you like sweet add more honey. If you like more smokiness add more cumin.
First off you must roast chili's in a 325 degree oven for about 5 minutes or until you start smelling the chili's.
After the chili's have been roasted you're going to want
to re-hydrate them. To re-hydrate the chili's cut off the tops, seed the chili's and submerge into very hot water for an hour or two. Make sure they are fully submerge. Pulverize peppers in food processor. Combine everything in saute pan except Stock, Honey, Cream and lime. Saute for about 10 minutes until garlic and onions become somewhat caramelized.
Place all sauteed ingredients in blender including, lime, honey and stock. Blend until completely smooth. Place pureed sauce in a saucier and add cream. Adjust seasoning and reduce sauce by 20% and stir often to avoid burning. Nap sauce on your entree, add some cilantro and green onion for garnish along with some lime wedges.