Posted 4 months ago

Sous Chef Jose Matamoros' Tacos Carne Asada recipe with deep and balanced flavours is a must make!


INGREDIENTS

5 oz. hanger steak⁣

½ tbsp soy sauce

⁣½ tbsp Maggi seasoning sauce

½ tbsp lime juice (about ⁣¼ of a lime)⁣

3 corn tortillas⁣⁣

½ cup canola oil (vegetable oil would also work)⁣⁣⁣⁣⁣

¼ white onion, sliced

⁣cilantro for garnish, to taste⁣salt, to taste


*SALSA PRIETA

4 garlic cloves⁣

3 dried chipotles⁣

1 tbsp brown sugar or, if you have it, piloncillo (unrefined cane sugar or "Mexican brown sugar')⁣

1 tbsp white vinegar

½ tbsp white miso paste⁣

Salt, to taste

½ cup canola oil (vegetable oil would also work)⁣⁣⁣⁣⁣


STEAK MARINADE METHOD
Combine the soy sauce and Maggi seasoning sauce in a bowl. Place steak into the marinade and gently massage it for at least 30 seconds. The steak can be stored at room temperature for up to 15 minutes.


SALSA PRIETA FUNK METHOD

In a small heavy saucepan heat the canola oil on high, make sure the pan you select is deep enough, the oil should sit at about 3 cms high. Once the oil is hot, fry the chipotles for about 2 minutes or until they puff and turn darker. Using a slotted spoon transfer them directly into a blender. Fry the walnuts in the same oil for no longer than a minute and transfer them to the blender too. Carefully add all of the garlic cloves to the oil and turn off the heat leaving the garlic cooking slowly in the residual heat of oil while you begin cooking your steak.

After your steak is done, garlic should be golden in colour and soft to touch. Pour the garlic and oil in the blender together with nuts and chipotles, add the white vinegar, brown sugar and white miso paste. Blend to a smooth purée. It should look somewhat like runny toffee. Transfer to a bowl and reserve. This will keep for at least 3 weeks in the fridge.


STEAK METHOD

Be sure to turn on your stove fan and/or open the window for this part. 

Remove steak from the marinade you made earlier and set aside marinade. Pat the meat dry and season with salt. Set a cast-iron pan on high heat, add canola or vegetable oil and wait for it to shimmer and smoke. Carefully place steak on the hot pan and sear for 3 minutes on each side, then turn off the heat and add the marinade and sliced onions, let it rest in the pan for at least 5 minutes.

Turn your burner to high and lightly oil 4 tortillas, place tortillas on the stovetop and heat up 30 seconds to a minute on each side until slightly crispy but still pliable. Lay tortillas on a serving plate, cut the steak against the grain and distribute amongst tortillas. Garnish with cilantro, cooked onions from the pan, half a tablespoon of your prieta funk salsa and squeeze the juice of at least a quarter lime. Enjoy in the company of your friends and family!

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