Ribeye Steak in Salsa Borracha and Mac & Cheese with Poblano

Ribeye Steak in Salsa Borracha 

This recipe was adapted from a recipe that my cousin from Mexico shared with me. It’s very much like a carne guisada, with the added flavors of beer! It’s a traditional, slow-cooked dish that I grew up enjoying on a regular basis. Most commonly served with a side of rice, beans and homemade tortillas.

Ingredients:

2 pounds of ribeye with a good amount of fat

1 medium white onion, diced

4 cloves garlic, minced

2 serrano peppers, minced

5 Roma tomatoes, diced

12 oz bottle of Mexican dark beer

Salt and pepper

Directions:

1. Chop the ribeye into ½-inch pieces.

2. Heat heavy pan to medium heat, add ribeye and cook it until it almost looks like cracklins, chicharrones. Add the onions and serrano peppers and cook for 3 minutes; add garlic and cook for another minute.

3. Add the tomatoes, beer, salt (1 teaspoon) and ½ teaspoon of pepper, bring to a boil, reduce heat, cover and cook until almost all liquid has evaporated. Taste for salt along the way, add if needed.

This dish is a good topping for tostadas, add some shredded cheese to the tostadas and melt in the oven or on the grill, top them with salsa borracha. Garnish with cilantro and lime wedges.

Mac & Cheese with poblanos.

Ingredients: 

4 large poblano peppers

1 jalapeño pepper

1/2 cup chicken broth, plus 1 cup reserved

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon crushed oregano, plus 1/2 teaspoon reserved

1/2 teaspoon pepper

1/2 teaspoon salt

4 tablespoons unsalted butter

1/2 cup red onion, finely diced

2 cloves garlic, minced

4 tablespoons flour, plus 1/2 tablespoon reserved

1 cup milk

Pinch of grated nutmeg

2 tablespoons hot sauce

* if you don’t want to add the hot sauce, you could add 1 tablespoon Dijon mustard

1 cup mozzarella, shredded

1 cup Monterey jack, shredded

1 cup extra sharp white cheddar, shredded

1 cup Parmesan cheese, grated

5 1/2 to 6 cups of cooked elbow macaroni

1/2 teaspoon red pepper flakes

4 tablespoons seasoned bread crumbs

1 green onion, sliced for garnish

You will also need:

4 heavy stoneware crocks that can hold up to 2 cups or one 13×9 baking dish

Roasted Poblano Macaroni and Cheese

Directions:

1. Preheat broiler to high for 5 minutes. Wash the peppers (poblanos and jalapeño) and transfer to lined baking sheet. Broil for 10 to 12 minutes, turning as needed or until most of the skins on the poblanos blister and char slightly. Never leave the broiler unattended. Remove from oven and cover with a clean kitchen towel for 25 minutes.

2. While the peppers are cooling, prep the onions, garlic and cheese. Remove the blistered skins from peppers, along with stems and seeds. Transfer the peppers to the blender. Add 1/2 cup chicken broth, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon pepper and 1/2 teaspoon salt. Blend until smooth; set aside.

3. Preheat oven to 375ºF. Preheat a large Dutch oven pot to medium for 2 minutes. Add the butter, onions and garlic. Cook for 5 minutes, add flour and cook for another 2 minutes. Add 1 cup chicken broth, 1 cup milk, nutmeg, hot sauce and roasted poblano sauce. Stir well to combine and cook for 5 to 7 minutes or until sauce becomes thick.

4. In a bowl, combine all the cheese, 1/2 tablespoon flour, 1/2 teaspoon oregano and 1/2 teaspoon red pepper flakes, and stir to combine. Reserve 1 cup of cheese mixture for topping. Add the remaining cheese to the thickened sauce, remove from heat and stir to melt cheese, taste for salt.

5. Add in the cooked pasta, stir to combine. Now, you can divide the mac and cheese among the 4 crocks or you can pour it into the baking dish. Top with remaining cheese and seasoned breadcrumbs. Bake for 25 minutes, then for 1 minute under the broiler to brown the top. Remove from oven and let set for 10 to 15 minutes before serving. Garnish with green onions. 

Tips: The 2 cup crocks are a fun way to serve mac and cheese for the family when you know they will be having second helpings. It’s all in one dish, so no big pan to worry about. If using the crocks, use a lined baking sheet underneath to catch any spills or drippings.