Carne Apache (Beef Tartare) with Dried Ancho Chili, Cracked Hominy, Spicy Pickled Daikon, Cilantro, Coriander Blossoms, Avocado, Masa & Micro Greens by Executive Chef Claudette Wilkins.
Aussie Beef Tartare
INGREDIENTS
- 1 1/2 lb. Aussie beef chuck, minced finely
- 4 oz. lime juice
- 1 ea. shallot, minced
- 4 oz. dried Hominy
- 4 oz. Ancho Aioli (see notes)
- 8 oz. guacamole mousse (see notes)
- 1 bunch cilantro, chiffonade
- 3 Tbsp. salt
DIRECTIONS
- Mince beef very fine, place over an ice bath and cover surface with plastic wrap.
- Prepare Ancho Aioli and guacamole mousse.
- Boil hominy with three times the amount of hominy, season water with salt.
- Cook until tender, strain and chill.
- Mix beef, shallots, hominy, lime juice, cilantro and salt.
- Serve with the aioli and guacamole mousse on top, eat with masa crackers.
Aioli
INGREDIENTS
- 2 cloves garlic, minced
- 1 large duck egg yolk
- 2 tsp. fresh lime juice
- 1/2 tsp. mustard
- 1/2 cup Baja extra-virgin olive oil.
- 2 ea. dried Ancho chilies, rehydrated/seeded/minced
DIRECTIONS:
- Mix all ingredients in a bowl minus oil, once combined stream in oil until a smooth texture is achieved, chill and set aside.
Guacamole Mousse
INGREDIENTS
- 2 avocados, ripe
- 3 Tbsp. cilantro
- 2 tsp. lime juice
- 2 Tbsp. white onion, minced
- 1 serrano chile
DIRECTIONS:
- Place all ingredients in blender until a mousse texture achieved, no chunks whatsoever
Pepper Masa Cracker
INGREDIENTS
- 10 oz. bread flour
- 10 oz. unprepared masa
- 5 oz. water
- 3 Tbsp. olive oil
- 3 Tbsp. honey
- 1 Tbsp. salt
- 2 tsp. pepper
DIRECTIONS:
- Mix flour and masa with honey, olive oil, water until absorbed.
- Add salt and pepper.
- Wrap dough in plastic and set aside to rest before working it.
- Roll out dough very thin.
- Sprinkle with salt and pepper and bake at 350f until golden brown and crispy. About 25-30 min.
Find out more about Executive Chef Claudette Wilkins at her Chef’s Roll Profile.
