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Rib Eye with Avocado Sauce recipe by Abuela Lupe

Rib Eye with Abuela Lupe's Avocado Sauce

Ingredients:

  • 1 onion
  • 8 Lemons
  • Serrano chili to taste
  • 2 jalapeno peppers
  • 3 firm avocados
  • Salt and pepper to taste.
  1. Slice the onion, into thin strips, and pour into a container.
  2. Squeeze the 8 lemons over the onion.
  3. Slice the serrano and jalapeño peppers, and pour into the onion.
  4. Let stand 10 minutes.
  5. Add the diced avocados.
  6. Salt and pepper once it is to be consumed so that the avocado does not change color.
  7. And enjoy accompanying some Rib Eye.

New York with Marrow and Pineapple Dressing

New York with Marrow and Pineapple Dressing.

Ingredients:

  • 4 Marrow bones, cut vertically "canoe style".
  • 1 pineapple
  • 1 head of garlic
  • 2 ounces of Bacanora or Mezcal
  • Salt and pepper to taste.
  1. Seal the marrow bones facing the charcoal, about 4 minutes per side over medium heat.
  2. Roast a head of garlic wrapped in foil.
  3. Cut the pineapple into slices, and grill directly until cooked without falling apart.
  4. Chop pineapple, mix with marrow and roasted garlic.
  5. salt pepper to taste,
  6. And finish with the “shot” of Bacanora or Mezcal.
  7. Enjoy with some New York cooked with sea salt.

Chilli Beans with Chorizo

Chilli Beans with Chorizo

Ingredients:

  • 1/2 liter of cooked whole beans.
  • 500g ground beef
  • 250g of Rancho El 17 chorizo
  • 100g of sausage
  • 1 onion finely chopped
  • 3 garlic cloves
  • 4 to 6 green chilies
  • 1 or 2 serrano or jalapeño peppers
  • 1 can of El Pato sauce
  • 1 tomato
  • soy sauce
  • ketchup
  • paprika
  • red chili powder
  • cumin
  • Salt
  • Pepper
  • Vegetable oil
  • parsley
  1. Fry the 3 cloves of garlic
  2. Add the ground beef, cook 5 minutes.
  3. Add chorizo Rancho El 17
  4. Add sausage
  5. Add tomato and season with spices
  6. Once cooked, whole beans are added.
  7. When it boils, add chopped green chilies and jalapenos.
  8. Season with soy sauce and duck sauce.
  9. Boil 5 minutes and remove from heat.
  10. Accompany it with chips or a hot dog, and enjoy!

Sonoran burger

Hamburger:

  • 1 Package of Meat for Hamburger Rancho el 17
  • 1 tomato
  • 1 Romaine Lettuce
  • 1 onion
  • 4 California Chiles
  • 1 Regional Cheese Package.
  • Smoked Salt SMP
  • Chorizo de Res Rancho el 17
  • Bread

Potatoes and Mushrooms with Garlic:

  • 1 kg of chambray potatoes
  • 250 gr mushrooms
  • 1 bar of butter
  • 2 heads of Garlic
  • Arbol chiles to taste
  • 4 bay leaves
  • Smoked Salt SMP

In aluminum foil, mix potatoes, 3 cloves of garlic, two cubes of butter, 1 bay leaf and arbol chiles to taste. Cook over medium heat for 25 minutes.

The chorizo is deep-fried, and the California chilies are cooked and peeled once they have settled in a plastic bag.
Once the chilies are peeled, they are filled with the regional cheese and the chorizo until the cheese is gratinated.

To serve, the hamburger is prepared with the mentioned ingredients, accompanied by the potatoes and mushrooms. and enjoy!

Pork Loin

  • 2 Tablitas de Lomo Rancho El 17 basic piece.
  • Rub Red SMP
  • Salt to taste.
  • 1 bar of butter.

The basic pieces of Tablita de Lomo are cleaned, and covered with Red Rub and Salt, they are cooked over direct heat for 4 minutes per side.

The butter is melted in a bowl, and the sides of the cooked meat are glazed.

Remove the Loin Tables from the heat, and let them rest covered in aluminum foil for 10 minutes.

You can use a hot sauce to accompany your cuts, and enjoy!

Red Aguachile by Rib Eye

  • 2 Rib Eye Steaks of 2
  • 3 Guajillo Chiles
  • 8 Arbol chiles.
  • 2 Morita / Ancho Chiles
  • 2 red onions
  • 5 cloves of garlic
  • 5 Lemons
  • Salt and pepper

For the sauce:

Fry all the chilies in cooking oil. (3 or 5 seconds in the oil is enough).

Blend with a glass of water, the juice of 5 lemons, 5 cloves of garlic and salt.

For the meat:

Salt the Rib Eye, cook for 4 minutes per side, until it has an internal temperature of 52ºC centigrade

Rest the meat for 10 minutes.

Prepare with a bed of onion, and voila.

Spanish Omelette with Chorizo

  • 1 package of chorizo rancho 17 250 grs
  • 2 striped potatoes (200 grs) it is important to grate them with the skin
  • 1 striped onion (100 grs) approximately
  • 1 red bell pepper, diced
  • 2 scrambled eggs mixed with 3 tablespoons milk
  • 20 ml of olive oil
  • Salt and pepper to taste

The oil is added in a Teflon pan, the chorizo is cooked, removed and reserved, the potato is grated and once cooked, the onion and pepper are added, 4 eggs are added mixed with the milk, the cooked ingredients are mixed with the egg, and empty into a hot pan with oil, turn with a plate, turn over taking care not to break the (omelette), leave it for a few minutes, salt pepper and serve.

Dry Meat Ranch on 17

  • 1 Package of Dry Meat Rancho el 17
  • Juice of 4 Lemons
  • Hot sauce to taste
  • Soy sauce to taste
  • Seasoning juice to taste
  • 1/2 Cup of tomato juice with seafood.

Add in a container the package of Rancho El 17 Dry Meat, the juice of the lemons, tomato juice with seafood, sauce, seasoning and soy to taste and enjoy!

Beef Welington

  • 10 mushrooms
  • Butter
  • Egg
  • 2 cloves of garlic
  • 1/2 red onion
  • 10 walnuts
  • Parsley
  • Rosemary
  • Puff pastry
  • SMP smoked salt
  • Tenderloin tab

1. Season the tenderloin board with smoked salt and a little rosemary

2. Seal at 550 ° F to 650 ° F over direct heat for 2 to 3 minutes

3. In a previously heated iron skillet, add olive oil, red onion, garlic butter, mushrooms, walnut and salt.

4. Cover the cut with the mustard and marrow preparation

5. Let stand and chill in the refrigerator for 10 minutes

6. Make a bed of sheets with the proscuitto

7. Spread a bed of duxelle on the bed of proscuitto

8. Put the cut and wrap tightening the ends until creating a kind of sweet

9. Knead puff pastry to thin it and cover the cut

10. Chill 10 minutes

11. Remove from the refrigerator and cover with egg and a little salt

12. Cook over indirect heat 30 minutes at 400 ° F or 200 ° C

13. Remove from heat and let stand 10 minutes

French Rib Eye Recipe

  • Oil Sauce
  • Northern Rub powder (salt)
  • Pepper
  • Chopped rosemary
  • Aromatic herbs
  • Rib Eye

1. Moisten the Rib Eye with very little oil sauce and cover it with Polvo Rub del Norte, salt, pepper, aromatic herbs and chopped rosemary.

2. Seal it in the fire and leave it in the indirect heat until marking 43 degrees, remove it and let it rest for 10 to 15 minutes.

3. The procedure to make Garlic Butter is to liquefy the carib chilies marinated with roasted garlic with oil sauce, salt, pepper, marinated onion and olive oil.

4. Blend the pesto with onion tail, coriander, parsley, salt and pepper, smear the mushrooms and put them on the grill and serve it to accompany the cut of meat.

  • Butter
  • Garlic
  • Caribbean chile
  • Onion
  • Olive oil
  • pesto
  • Onion tails
  • Coriander
  • Pilgrim
  • Mushrooms
  • Butter

Picaña with Rub from Chile Colorado

  • 1 beef picaña
  • 1/2 cup Rub (can be red or brown)
  • Chips to smoke (apple, walnut, cherry) those and we have them.
  • Coal
  • Sea salt
  • Pepper

1. Soak the wood chips in water for at least 30 minutes.

2. Light the charcoal and bring to the point of charcoal.

3. Arrange on charcoal dividers and place on both sides of the grill.

4. Leave an indirect fire zone in the center. Place an aluminum tray with water in the area without embers (below the grill). At the time of introducing the meat it should be around 250ºC

5. Lightly score the fat from the picaña with a knife.

6. Cover with dry rub.

7. Put the grill on indirect heat and smoke and leave it covered for 45 minutes.

8. Check the state of the charcoal and the temperature of the meat. If necessary add 5-7 briquettes per side.

9. Put the lid back on and bring the meat to 55 ° F in the center. Remove and leave to rest in a container. Cover with aluminum foil.

10. Slice into thin slices on a board.

Chest splash

  • 3/4 kilo of neck, cook it for 2 hours with a head of garlic and an onion.
  • 2 large carrots
  • 1/2 red onion
  • 2 pumpkins
  • 2 potatoes
  • 1/2 lettuce
  • 2 avocados
  • 1/2 panela cheese
  • 3 tbsp. Of olive oil
  • Juice of two lemons
  • 1 head of garlic
  • Salt, pepper, oregano, garlic powder

1. Cook meat with a head of garlic.

2. Cook the potato, then the carrot, and finally the pumpkin, and turn off.

3. In a refractory, shred the meat, with the onion and lettuce, I add the vegetables that I cooked, the avocado, the juice of two lemons, season to taste.

4. Accompany with toast and jocoque instead of cream.

The ideal would be to have the ingredients the night before, to just pick up the cook, and take him to the location.

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