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Hanger Steak Nopal Huaraches

Marinated and grilled Chairman’s Reserve® Meats hanger steak with grilled nopales, sweet corn puree, cotija cheese, and a thick barbacoa sauce.

by Chef Brad Prose


This recipe was made in partnership with Tyson Fresh Meats Foodservice.



Hanger Steak & Carne Asada Marinade

INGREDIENTS

  • 1 ea. Chairman’s Reserve® Meats Hanger Steak
  • Juice of 1 orange, fresh squeezed
  • Juice of 2 limes, fresh squeezed
  • ¼ cup Mexican lager
  • 2 tbsp. Soy sauce
  • 1 tbsp. Red Boat Fish Sauce
  • 2 tbsp. Vegetable oil
  • tt. Fresh ground pepper

METHOD

  1. Combine the marinating ingredients with the trimmed hanger steak and allow it to soak in the flavors for at least 2 hours.
  2. Preheat the grill for medium-high heat. Sear the steaks over the coals, flipping every 2 minutes to build a crust on the outside. For medium rare, cook until the steak is about 128-130°F and allow them to rest for about 10 minutes before slicing.

Aji Picante

INGREDIENTS

  • 4 ea. Medium roma tomatoes, cut into 1/2- to 1/4-inch dice (about 2 cups)
  • 4 ea. Scallions, white parts only, split into quarters lengthwise, finely sliced (about 1/4 cup)
  • 1/2 cup Loosely packed fresh cilantro leaves, finely chopped
  • 1 ea. Serrano or jalapeño chile, seeds and stems removed, finely chopped (optional)
  • Kosher salt
  • Tomato juices, strained

METHOD

  1. Mix ingredients together.

Corn Puree

INGREDIENTS

  • 4 ears Sweet corn

METHOD

  1. Cut the kernels off the cobs and place them in a blender. Blend on high until everything is pureed smooth.
  2. Strain the liquids through a fine mesh strainer. Place the corn juice in a small saucepan on medium heat and stir for about 5-7 minutes until it has thickened. Remove from heat and add salt to taste.

Barbacoa Sauce

INGREDIENTS

  • 5 ea. Guajillo chiles seeds removed
  • 4 ea. Arbol chiles seeds removed
  • 2 ea. Plum tomatoes
  • 2 ea. Large tomatillos
  • 1 tsp. Sesame seeds
  • 1/8 tsp. Whole cumin seeds
  • 1/8 tsp. Dried thyme
  • 1/2 ea. White onion
  • 2 cloves Garlic, in husk
  • Salt as needed

METHOD

  1. 350°F place tomatillos tomatoes, onions, árbol chiles, and garlic on a baking sheet. Lightly cover with foil and bake until soft, about 15 minutes.
  2. Toast guajillos in a dry cast-iron skillet, about 30 seconds on each side. Place them in a bowl and pour boiling water over them to hydrate them, about 10 minutes.
  3. Toast the sesame seeds, cumin, and thyme until the seeds are slightly browned.
  4. Toast the onion and garlic in the dry skillet until the onion has some char, and the garlic has browned on the outside. Remove the garlic husk.
  5. Add everything to a blender and puree until smooth. Pour it through a fine mesh strainer for a smooth sauce.