Chipotle Marinated Ribeye With Encebollado Recipes

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STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH



Steamed Mussels in Tequila Chipotle Broth image

Provided by Aarón Sánchez

Categories     appetizer

Time 25m

Number Of Ingredients 9

1 tablespoon olive oil
3 cloves garlic, thinly sliced
1/2 red onion, thinly sliced
1/4 cup 1/2-inch diced tomatoes
1 pound Prince Edward Island mussels, cleaned, de-bearded
1/2 cup Silver tequila
2 cups fish or shellfish stock
1 chipotle pepper from a can of chipotle in adobo, finely chopped
1 tablespoon chopped cilantro

Steps:

  • Serving suggestions: toasted bread and lime wedges
  • In a large, hot, saute pan, add 1 tablespoon of oil and heat until it smokes, add the sliced garlic shaking the pan quickly so as not to burn the garlic, cook for approximately 30 seconds. Add the onions and tomatoes and cook for 3 minutes.
  • Add the mussels tossing them in the pan to coat. Remove the pan from the heat and add the tequila and stock. Return the pan to the heat, cover the pan and cook for 5 minutes or until the mussels start to open. Add the chipotle and the cilantro and cook for 3 minutes. Discard any mussels that did not open. Taste and add salt and pepper, to taste.
  • Serve with toasted bread and lime wedges.

BISTEC ENCEBOLLADO



Bistec Encebollado image

Provided by Food Network

Time 8h20m

Number Of Ingredients 16

1 teaspoon cumin powder
1 teaspoon oregano powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
8- to 10-ounce piece beef tenderloin
2 cloves of garlic mashed fine
1 large onion sliced into 1/2-inch slices
4 tablespoons of olive oil
2 to 3 teaspoons of white vinegar
1/2 cup of beef stock
2 teaspoons of unsalted butter
1 cup of cooked green beans
1 Idaho potato "allumette" cut and fried crispy
1/4 cup cilantro, chopped

Steps:

  • Mix all the adobo ingredients and set aside. Slice the piece of beef in 3 to 4 pieces against the grain and pound thin. Season generously with the adobo, mashed garlic, some onion slices, olive oil and marinate overnight in the refrigerator. In a large skillet places 2 teaspoons of olive oil and heat until it reaches its smoke point, lightly brown the beef pieces and set aside. Add the onions, caramelize lightly or dark depending on personal preference, once color has been obtained from the onions add the vinegar, stock and butter. Let all the butter melt and incorporate with the rest of the ingredients in the skillet and cover with a tight lid. Cook until tender and juicy (approximately 1 minute). To serve, arrange alternate layers of beef and onions over the green beans and top with the allumette fries. Some of the remaining liquid on the skillet can be poured as a thin sauce.

STEAK WITH SMOTHERED CARAMELIZED ONION (BISTEC ENCEBOLLADO)



Steak with Smothered Caramelized Onion (Bistec Encebollado) image

Provided by Food Network

Categories     main-dish

Time 12h25m

Yield 4 servings

Number Of Ingredients 9

2 pounds beef tenderloin, choice grade, trimmed of fat
1/2 cup olive oil, divided, plus 2 tablespoons
2 tablespoons minced garlic
Dash dried oregano leaves
3 tablespoons adobo seasoning (equal parts garlic powder, onion powder, ground cumin, and salt)*, divided
2 large white onions, sliced in rings
1/4 cup distilled white vinegar
1 cup chicken stock
1 stick unsalted butter

Steps:

  • Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini.
  • In a large bowl, combine 1/4 cup olive oil, garlic, oregano, and 2 tablespoons adobo. Add the meat, stirring to coat evenly. Place in the refrigerator and let marinate for at least 12 hours.
  • In a saute pan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onions and saute until golden brown. Add vinegar, chicken stock, and butter, and let simmer for 2 to 3 minutes. Season with 1 tablespoon adobo, or more to taste. Keep warm.
  • In another large saute pan, heat 2 tablespoons olive oil over medium-high heat. Add beef scaloppini and quickly saute for 2 to 3 minutes on each side. Remove from heat.
  • To serve, layer the beef scaloppini and the onion mixture and repeat layers 1 more time. Ladle the broth from the onions over top as a sauce. Serve immediately.

RIB EYE STEAKS WITH CHIPOTLE BUTTER



Rib Eye Steaks With Chipotle Butter image

A Weber Grill recipe with some minor adjustments. A reminder: kosher salt is less salty than regular salt, so if substituting, use less.

Provided by gailanng

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup unsalted butter, softened
1 tablespoon minced canned chipotle chile in adobo
1 teaspoon brown sugar
1/4 teaspoon kosher salt
2 teaspoons kosher salt
1 1/2 teaspoons dried ancho chile powder
1 teaspoon coffee, finely ground (can sub ground espresso)
1/2 teaspoon ground black pepper
1/2 teaspoon packed brown sugar
4 rib eye steaks, each about 1-inch thick, trimmed of excess fat
olive oil

Steps:

  • In a medium bowl mix the butter ingredients until evenly incorporated.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
  • In a small bowl combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and smear the butter on top. Let rest for 3 to 5 minutes.

Nutrition Facts : Calories 111.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 999.8, Carbohydrate 2.4, Fiber 0.4, Sugar 1.8, Protein 0.3

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