Bistec Con Chiles Verdes

Name: Bistec Con Chiles Verdes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 smalls ancho chiles, stemmed, seeded, deveined and torn into small pieces; 1 teaspoon freshly ground black pepper; 227 grams butter, softened; 2 smalls pasilla chiles, stemmed, seeded, deveined and torn into small pieces; 59 milliliters coriander seeds; 59 milliliters cumin seeds; 473 milliliters bunch epazote leaves, picked (about; 59 milliliters fennel seeds; 237 milliliters bunch fresh cilantro, roughly chopped (about; 1 clove garlic; 2 Tbsps garlic powder; 1 jalapeno chile, roasted, peeled and seeded, thinly sliced; 1 Juice of lime; 118 milliliters nopales, grilled for 5 minutes on each side and sliced; 3 Tbsps olive oil, plus extra to drizzle on steaks; 2 Tbsps onion powder; 118 milliliters dried whole oregano (preferably Mexican); 59 milliliters Spanish paprika (pimenton), preferably sweet or hot; 2 poblano chiles, roasted, peeled and seeded, thinly sliced; 1 teaspoon salt; 4 servings Salt and freshly ground black pepper; 1 medium shallot, thinly sliced; 907 grams New York strip steaks (1/2 a steak per serving); 1 white onion, thinly sliced; 59 milliliters yellow mustard seeds

Bistec Con Chiles Verdes requires roughly 45 minutes from start to finish. This recipe makes 4 servings with 1282 calories, 58g of protein, and 99g of fat each. This recipe covers 69% of your daily requirements of vitamins and minerals. It works well as a main course. If you have poblano chiles, mustard seeds, butter, and a few other ingredients on hand, you can make it. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

Drizzle a little olive on each steak and sprinkle 1 tablespoon Aaron's Adobo on each side of the steaks. Allow to rest.

Ingredients you will need

Steak

Olives

Meanwhile, using a saute pan over medium heat, add 1 tablespoon olive oil, the roasted poblano and jalapeno chiles and onion. Cook for 5 minutes, until the onion is translucent.

Ingredients you will need

Jalapeno Pepper

Olive Oil

Poblano Pepper

Onion

Equipment you will use

Frying Pan

Remove and cool.

Then, in a large saute pan, add the remaining 2 tablespoons olive oil and the shallots. Cook softly over medium heat until translucent, about 5 minutes. Then add the chile-onion mixture and cook for another 5 minutes. Then add the nopales. Season with 1 teaspoon of salt and 1 teaspoon of pepper and set aside.

Ingredients you will need

Olive Oil

Shallot

Nopales

Pepper

Chili Pepper

Onion

Salt

Equipment you will use

Frying Pan

On a hot grill, cook the steak for 7 to 8 minutes on each side until medium-rare and remove from the grill. Allow to rest for 5 minutes, then slice into 1-inch pieces. Divide the chile-onion mixture onto 4 plates and top with the sliced steak. Next, top with some Epazote Butter, however much you'd like, and put the plate under a broiler just for a few seconds, long enough for the butter to melt. Good to go.

Ingredients you will need

Steak

Epazote

Butter

Chili Pepper

Onion

Equipment you will use

Broiler

Grill

Serve and enjoy!

Heat a dry skillet over medium-low heat.

Equipment you will use

Frying Pan

Pour in the cumin, coriander, fennel and mustard seeds along with the pieces of ancho and pasilla chiles. Toast, stirring constantly, until it's very aromatic and just begins to smoke, about 3 minutes.

Ingredients you will need

Mustard Seeds

Coriander

Chili Pepper

Fennel

Cumin

Toast

Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.

Ingredients you will need

Coffee

Put the powder in a large bowl and add the oregano, paprika, garlic powder and onion powder. Stir them really well to combine.

Ingredients you will need

Garlic Powder

Onion Powder

Oregano

Paprika

Equipment you will use

Bowl

Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.

Equipment you will use

Ziploc Bags

In a blender, puree the epazote, cilantro, garlic, lime juice, salt and pepper with 1/2 cup water. Then take herb puree and mix well with softened butter until a green butter occurs. Once mixed, you can wrap in parchment paper and freeze. It keeps for up to a month.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Epazote

Butter

Garlic

Water

Wrap

Equipment you will use

Baking Paper

Blender

Equipment

Ingredients

Servings:

2smalls

ancho chiles, stemmed, seeded, deveined and torn into small pieces 1teaspoon

freshly ground black pepper 227grams

butter, softened 2smalls

pasilla chiles, stemmed, seeded, deveined and torn into small pieces 59milliliters

coriander seeds 59milliliters

cumin seeds 473milliliters

bunch epazote leaves, picked (about 59milliliters

fennel seeds 237milliliters

bunch fresh cilantro, roughly chopped (about 1clove

garlic 2Tbsps

garlic powder 1

jalapeno chile, roasted, peeled and seeded, thinly sliced 1

Juice of lime 118milliliters

nopales, grilled for 5 minutes on each side and sliced 3Tbsps

olive oil, plus extra to drizzle on steaks 2Tbsps

onion powder 118milliliters

dried whole oregano (preferably Mexican)59milliliters

Spanish paprika (pimenton), preferably sweet or hot 2

poblano chiles, roasted, peeled and seeded, thinly sliced 1teaspoon

salt 4servings

Salt and freshly ground black pepper 1medium

shallot, thinly sliced 907grams

New York strip steaks (1/2 a steak per serving)1

white onion, thinly sliced 59milliliters

yellow mustard seeds

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Cava Mestres Reserva Brut 1312. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 19 dollars per bottle.