Steps to Make Award-winning Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa

Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa. Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize). Fully cook the chorizo on a saute pan on med heat, then add the potatoes and increase heat to med high, when they are browned, add the onions. Add the paprika, chili powder, salt and pepper.

The steak has a Mexican rub with a few more aromatics. The steak has a Mexican rub with a few more aromatics added to it. It is cooked like a fine dining steak with the.

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mexican rubbed steak w/ chorizo potatoes & mango habanero salsa. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is something which I have loved my entire life.

Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize). Fully cook the chorizo on a saute pan on med heat, then add the potatoes and increase heat to med high, when they are browned, add the onions. Add the paprika, chili powder, salt and pepper.

To begin with this particular recipe, we must first prepare a few components. You can have mexican rubbed steak w/ chorizo potatoes & mango habanero salsa using 67 ingredients and 31 steps. Here is how you can achieve it.

The ingredients needed to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:

  1. {Prepare of Spice Rub.
  2. {Take of chili powder.
  3. {Make ready of garlic powder.
  4. {Take of onion powder.
  5. {Get of ground cumin.
  6. {Take of paprika.
  7. {Get of dried oregano.
  8. {Take of black pepper (whole peppercorns).
  9. {Get of salt.
  10. {Make ready of Marinade – Optional.
  11. {Take of fresh orange juice.
  12. {Prepare of fresh lemon juice.
  13. {Prepare of fresh lime juice.
  14. {Prepare of fresh cilantro, chopped.
  15. {Get of garlic, minced.
  16. {Prepare of finely chopped canned chipotle pepper (optional).
  17. {Take of Serrano chiles.
  18. {Get of Steak.
  19. {Prepare of butter.
  20. {Get of cilantro.
  21. {Make ready of garlic clove.
  22. {Make ready of fresh oregano.
  23. {Make ready of guajillo chili pepper.
  24. {Prepare of Rib eyes (at least 1 in thick, can be slimmer but its best thicker).
  25. {Make ready of Chili Sauce.
  26. {Take of Roasted Tomato.
  27. {Take of Roasted Red Bell pepper.
  28. {Make ready of Guajillos rehydrated.
  29. {Get of Purya Chlies rehydrated.
  30. {Make ready of Ancho Rehydrated.
  31. {Get of cinnamon.
  32. {Take of cumin.
  33. {Take of paprika.
  34. {Prepare of Salt and pepper.
  35. {Take of Mango Habanero Sauce.
  36. {Get of mango.
  37. {Make ready of habanero chili's with seeds no stems.
  38. {Get of garlic cloves minced.
  39. {Make ready of minced ginger.
  40. {Get of salt and pepper.
  41. {Prepare of cider vinegar.
  42. {Make ready of brow sugar.
  43. {Prepare of butter.
  44. {Make ready of Chorizo Potatoes.
  45. {Make ready of chorizo.
  46. {Prepare of potatoes.
  47. {Prepare of white onion.
  48. {Prepare of salt and pepper.
  49. {Take of paprika.
  50. {Make ready of chili powder.
  51. {Get of Roasted chili corn.
  52. {Take of Whole corns cut to kernels.
  53. {Prepare of diced onions.
  54. {Prepare of chili powder.
  55. {Get of lime juice.
  56. {Prepare of salt and pepper.
  57. {Prepare of Jicama Fennel Slaw.
  58. {Get of Julienned Jicama.
  59. {Get of Julienned Cabbage.
  60. {Get of Julienned fennel.
  61. {Get of lime zest.
  62. {Take of orange zest.
  63. {Make ready of lime juiced.
  64. {Get of orange juiced.
  65. {Prepare of salt.
  66. {Make ready of Dijon mustard.
  67. {Take of honey.

These potatoes with Mexican chorizo, or chorizo con papas, are easy, authentic, traditional, and awesome with eggs. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is one of the most well liked of current trending foods in the world. It's appreciated by millions every day. It's easy, it's fast, it tastes yummy.

Steps to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:

  1. [Spice Rub].
  2. Take all the ingredients for the spice rub except for the salt and place them in a spice grinder (if you don't have one you can mix the spices together in a bowl, just make sure you use ground pepper not whole) and grind for a few seconds so the spices are all mixed together well..
  3. Take the steaks out and place on a tray, and season with salt on both sides and edges of the meat. Then apply a good amount of spice rub to all sides of the steak..
  4. [Marinade-Optional].
  5. The marinade is not fully needed since we already have a spice rub on the steak, but it does help to add another depth of flavor to the meat. All you need to do is squeeze all the citrus juices together in a separate bowl and apply it to both sides of the steak. Add the minced garlic, cilantro, chipotle and serrano to each steak..
  6. Keep the steak on the tray uncovered and place in fridge for at least 2 hours or overnight..
  7. With the steak marinating we can start making the 2 sauces that are for this dish..
  8. [Mango Habanero Sauce].
  9. Blend mango and habaneros in blender until smooth add water if needed..
  10. Melt butter in saucepan on med heat, add garlic and cook for a minute or less. Add mango habanero mixture, ginger, vinegar, sugar, and salt and pepper to sauce pan. cook for a few minutes..
  11. Add to blender and blend until smooth again. Add to sauce pan on low heat and cook for 4-5 minutes until thickened. Set sauce aside covered for use in plating..
  12. [Chili Sauce].
  13. I know the ingredients say roasted but just in case please roast the tomato and bellpepper..
  14. Add the dried chilies, Guajillos, Ancho, and Purya, to a sauce pan cover chilis with water and set to bowl on high heat until the chilis are soft and pliable..
  15. Add all the ingredients for the chili sauce into a blender and blend until nice and smooth. Taste the sauce and add additional salt if necessary..
  16. [Jicama Fennel Slaw].
  17. For this please julienne the cabbage, fennel, and jicama. Put them in a bowl and add the lime and orange zest on top..
  18. Squeeze the lime and orange juice in a separate bowl, add the mustard and you can also drizzle a little o
    live oil if you want to thicken up the dressing through emulsification. add the salt and honey at the end to taste. You don't want it to sweet or salty. Set the dressing aside until we plate.
  19. [Roasted chili Corn].
  20. Take the whole corns and cut out all the kernels..
  21. Take a saute pan on med high heat and add a little oil to the pan and start caramelizing the onions. when the onions start to get translucent add the corn and turn heat to high. Keep the flame until you see the corn start turning a little char on it, then reduce to medium and add the lime juice, chili powder, and salt and pepper. Pull off the flame and set aside covered so it stays warm..
  22. [Chorizo Potatoes].
  23. Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize)..
  24. Fully cook the chorizo on a saute pan on med heat, then add the potatoes and increase heat to med high, when they are browned, add the onions. Cook for about 3 minutes. Add the paprika, chili powder, salt and pepper. Cook for another 2 minutes more. Make sure the onions and potatoes don't burn, so turn the heat down if needed..
  25. [Cooking the Steak].
  26. Take the steak out of the fridge, 30 mins prior to cooking if possible. Set a cast iron on med high heat and some oil to the pan. When the oil starts to glisten add the steak on, you should hear the sizzle as soon as you lay down the meat..
  27. While 1 side is starting to cook add the butter until it melts down, then add the whole garlic, oregano (stems and all), cilantro, and guajillo chili pepper to the pan. This will flavor the butter..
  28. Check the meat and make sure the steak is browning with some nice char, if it is then flip it over. Put all of the items (garlic, oregano, guajillo, cilantro) on top of the steak, tilt the pan towards you and start butter basting the top of the steak. The pan should still be on the flame. This butter basting will get a lot of flavor and butter goodness on the steak..
  29. Flip when side is browned and charred and repeat above process. Keep in mind the doneness of the steak, if you want it at med rare, rare, you may have to pull out after 2nd side is cooked. When cooked pull out steak and let rest for at least 7 minutes..
  30. [Plating].
  31. I add a some of the chili sauce on the middle of plate first. then lay the corn on top of the chili sauce. I add the potatoes to the middle of the corn. Take the rested steak and slice against the grain into strips and lay them on top of the potatoes. Take your slaw mixture add the dressing on top of the slaw and place to the side of the steak. Put the mango habanero sauce in a squeeze bottle and squeeze around the plate..

To serve, place a piece of potato hash cake on each plate, spoon on a generous amount of the steak and chorizo mixture, and top with sunny side up eggs and roasted tomato and jalapeño salsita. Return bacon to pot, then add potatoes, chorizo, mushrooms, broth, paprika, and cayenne and bring to a boil. Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Season well and, if you prefer a smooth sauce, blitz it with a hand blender. Stir in the cooked chorizo and.

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