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| Steak a la Tampiqueña with Chunky
Guacamole |
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| Chef Richard Sandoval, Tamayo, Denver |
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| INGREDIENTS |
QUANTITY |
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| Ripe Mexican Hass avocados |
3 (about 1-1/2 pounds) |
| Diced tomato |
1/3 cup |
| Diced onion |
1/3 cup |
Serrano chiles, seeded, deveined
and minced |
2, or to taste |
| Chopped cilantro |
2 tablespoons |
| Salt |
To taste |
| Potato Poblano Gratin |
Recipe follows |
| Beef filet, grilled, thinly sliced |
4-1/2 pounds |
| Cheese quesadillas, cut in quarters |
3 |
| Red or black mole |
As needed |
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| 1 |
To
prepare Chunky Guacamole: Cut avocados
lengthwise in halves; twist to separate; remove
pits by lightly striking with a knife blade
and twisting; with a spoon, scoop flesh from
shells; coarsely chop. In a bowl, combine avocados,
tomato, onion, chiles, cilantro and salt. |
| 2 |
To
serve: Unmold and place 1 (6-ounce) Potato
Poblano Gratin in the center of each plate.
Fan steak slices half way around the gratin.
Place 1 quesadilla quarter on the other side
of the plate; drizzle with mole. |
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| 3 |
Top each gratin with Guacamole.
Garnish steak with diced avocado, if desired. |
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Potato
Poblano Gratin: Peel and thinly slice
3 pounds russet potatoes; blanch for 2 minutes;
drain. Broil 6 poblano peppers, turning once,
until blackened; peel, seed and cut in strips.
In 12 (6-ounce) ceramic molds, arrange 1/3 of
the potato slices; brush lightly with melted
butter and sprinkle with salt; top with 6 ounces
goat cheese and half of the poblano pepper strips.
Repeat layers, ending with potato. Bake at 375°F
until tops are browned and potatoes are tender.
YIELD: 12 portions |
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