Wood-Fired, Ancho-Rubbed Sirloin with Fried Plantains and Frijoles Charros

March 11, 2010 / Ren

Grass-fed sirloin (Bastrop Cattle Co.) is rubbed in a mixture of ancho chilies, fresh garlic, Mexican oregano, comino and piloncillo, then quickly seared over a wood fire. Served with salt & pepper-fried plantains and home-cooked frijoles charros (cowboy beans)..

For the Rub (adapted from a recipe by Rick Bayless)

2 cloves garlic, peeled
3-4 ancho chiles, stemmed and seeded
1 tablespoon piloncillo
1 teaspoon Mexican oregano
1/2 teaspoon cumin seeds
1 tablespoon black pepper
1 tablespoon half-sharp paprika
2 teaspoons sea salt

Add all ingredients to the bowl of a food processor and pulse into a semi-fine powder.

For the Beans (adapted from a recipe by Rick Bayless)

1 cup dried pinto beans
1 tablespoon leaf lard
1/2 yellow onion
1 small sprig epazote

2 thick slices bacon, diced and fried
2 cloves garlic, minced
1 cup fire-roasted tomatoes, diced
1/2 fresh poblano pepper, charred and diced
1/4 cup fresh cilantro, coarsely chopped

Rinse and pick over dried beans. Cover with 1 quart of cool, filtered water, lard, onion and epazote. Bring to a hard boil, then reduce heat to low, cover and simmer until tender, about 2 hours, adding the tomatoes and peppers about 30 minutes out. Stir occasionally and add more water if necessary to keep from drying out.

Add bacon, salt and cilantro during the last 10 minutes of cooking, discarding the epazote before serving.

For the Plantains

1 plantain, very ripe but still firm
1 tablespoon peanut oil or butter
sea salt and freshly-ground black pepper

Heat butter or oil in a heavy skillet over medium heat until shimmering. Season plantain slices with salt and pepper then fry until golden brown. Set aside to drain.

For the Steaks

1 4oz breakfast sirloin per person
1 1/2 teaspoon spice rub per steak

Pat steak dry, then evenly coat on all sides with spice rub. Grill over a wood fire for about 2 minutes per side for medium-rare. Transfer to a cutting board and allow to rest 5 minutes before slicing against the grain about 3/8 inch-thick.

This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday!

BBQ Heritage Pork Cheeks with Charro Beans and Vegetable Escabèche

December 5, 2009 / Ren

Heritage pork cheeks are slow-roasted with tomatoes, onions, peaches and chipotle and served with long-simmered charro beans and vegetable escabèche..

BBQ Heritage Pork Cheeks with Charro Beans and Vegetable Escabèche

Melt 1 tablespoon leaf lard (substitute bacon grease) in a Dutch oven. Add trimmed pork cheeks and turn to coat lightly with melted fat, then season with salt, pepper and chipotle powder. Cover with a mixture of chopped onions, tomatoes and garlic and pour in just a little water. Seal the lid and cook until the pork is tender, about 90 minutes. Use a slotted spoon to transfer the cooked pork to a platter, then place the Dutch oven on the burner over medium-low heat, add chopped peaches and a teaspoon of molasses and cook until thickened, about 30 minutes. Return the pork to the pot and simmer 10 minutes. Serve with charro beans and vegetable escabèche.

Charro Beans with Roasted Chayote and Red Chili Corn Pone

June 30, 2009 / Ren

A traditional Mexican dish named for her charros (cowboys), charro beans (frijoles charros, cowboy beans) are pinto beans simmered with onions, garlic, chilies and tomatoes. I’m adding black beans, epazote and Mexican oregano and serving it a roasted, scooped-out chayote (Aztec chayotli) squash with red chili corn pone on the side..

Soak dried beans overnight, then drain, rinse and cook in fresh water until not quite done, about 1-1 1/2 hours. Set aside.

For the corn pone, mix together 1 cup of white or yellow stone-ground cornmeal with 1/2 teaspoon of salt and 1 teaspoon of coarse chili powder. Add 1 teaspoon lard or bacon grease, then carefully stir in 1 cup of boiling water (filtered). Allow to stand long enough to soften and cool, then form into 1/2 inch cakes about 3 inches in diameter. Cover with a damp towel and set aside. (this corn pone is based on a recipe by author Crescent Dragonwagon)

Meanwhile, split and seed 1 or more chayote, drizzle lightly with oil, season with S&P and roast in a 375 degree oven until charred and tender, about 30 minutes. Remove from oven and allow to cool.

Toast whole cumin seed in a dry skillet until fragrant, about 5 minutes. Add 1 teaspoon lard or bacon grease, minced garlic, chopped onion and diced jalapeño and sauté until soft, about 5 minutes.

Add tomatoes and oregano, beans and the scooped out, chopped flesh of the roasted chayote along with enough of the bean liquor to just cover.

Simmer until beans are tender but intact, perhaps 20-30 minutes.

Meanwhile, reheat chayote in the oven or under the broiler and fry the pones in a small amount of butter until golden brown and crispy on the edges.

Spoon bean mixture into chayote shells and serve with hot corn pones and a roasted jalapeño.

Chayote is a good source of Niacin, Vitamin B6, Pantothenic Acid, Magnesium and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Zinc, Copper and Manganese.