El Fenixs Crepe Faustina Recipes

EL JEFE

Steps:

• For the brisket: Preheat a smoker for smoking at 275 degrees F. (Don't beat yourself up trying to maintain the exact temperature. Stay within 25 degrees of your target, and you should be good.)
• Mix together the salt and pepper in a bowl, then rub it all over the brisket. Smoke brisket until it reaches 165 degrees F, about 8 hours. Wrap with foil and continue to smoke until internal temperature reaches 203 degrees F and the thermometer slides in and out of the brisket like it was butter, about 2 hours more.
• Let rest for at least 1 hour.
• Chop the brisket.
• For the queso: Set up a double boiler. Add the cheese, diced tomatoes and chiles and milk to the upper pan of the double boiler. Cook over medium-high heat, stirring continuously, until cheese is fully melted.
• For the veggies: Mix the onions and peppers in a bowl. Toss with oil, pepper, salt and granulated garlic. Cook veggies in a saute pan, stirring continuously, over medium-high heat until veggies are translucent.
• For the sandwiches: Toast buns. Add BBQ sauce to each half. Add nice handfuls of the chopped brisket to bottom buns. Add a little more of the BBQ sauce on top of the meat. Add queso, veggies and jalapenos to your desired heat. Add corn chips for a crunchy treat, if desired. Top with top buns.

THE EL SCORCHO

Steps:

• Preparation for Toppings:
• Marinate the grilled chicken in the hot sauce for at least 24 hours refrigerated. Saute both types of chorizo until fully cooked through, then be sure to blot all excess oil from the chorizo. Cut the red potatoes into small pieces, and saute in olive oil. Season with sea salt and black pepper.
• Slice all the fresh chiles into small rings or slivers. Remove the seeds and veins from the chiles if you want to keep the heat down.
• Preparation for Dough:
• Preheat an oven with a pizza stone to 550 degrees F, if possible. If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible.
• Hand toss or stretch the dough and place on a 14-inch pizza screen or pan. Place the marinated chicken on the crust, followed by the caramelized shallots, cheese, chorizo, potatoes, and fresh chiles. Transfer the pizza to the hot stone and bake for 10 minutes or until crust is golden brown and cheese is slightly browned.
• To Finish:
• Drizzle hot sauce over the baked pizza. Place dried arbol chiles on the pizza, 1 for each slice. Cut into 10 slices and serve.

EL BAIT SHOP WINGS

Steps:

• In a large bowl, combine the brown sugar, dry rub and paprika. Add the wings and toss to coat.
• Heat the oil in a large pot or fryer until a deep-frying thermometer inserted in the oil registers 350 degrees F. Line a baking sheet with paper towels. Fry the wings in batches until cooked through, 8 to 10 minutes. Transfer with a slotted spoon to the prepared sheet to drain excess oil.
• Place on a serving tray and serve immediately.

EL FENIX'S CREPE FAUSTINA

Steps:

• In a large bowl, mix all ingredients until well incorporated and smooth. Heat a small nonstick pan over medium heat. Pour 1/2 cup of the mixture into pan and quickly tilt to cover pan. When edges appear dry, loosen from sides of pan and gently remove crepe. Repeat until all the batter is used up. Layer crepes with waxed paper for later use.
• To assemble each serving, you will need 1 Cornmeal Crepe, 6 tablespoons Sour Cream Sauce, 3 ounces shredded chicken breast, Guacamole, and Taco Salad. In the center of a crepe, layer 3 ounces chicken, Guacamole, and Taco salad. Carefully fold 2 sides of the crepe inward to shape. Plate crepe, seam side down, and top with Sour Cream Sauce.
• In a large saucepan over medium-high heat, heat the vegetable oil. When hot, add flour to make a roux. Cook, stirring constantly for about 1 minute, or until flour is lightly golden.
• In a separate pan, bring the water and bouillon to a boil, add salt and pepper, and then add to roux. Continue cooking until flour is cooked and slightly thickened. Stir in sour cream until heated through. Keep warm until ready to use.
• Remove avocados from peel and dice into 1/2-inch cubes. Add tomatoes, hot sauce, oil, salt and garlic. Mash with a potato masher until some of the avocado is smooth, leaving some of the remaining avocado chunky. Stir if all ingredients are not incorporated. Serve immediately.

EL NUEVO

Steps:

• Add the tequila, mezcal, agave, bitters and 1/4 ounce water to a large cocktail shaker filled with ice. Shake vigorously for 30 seconds and pour into ice-filled cocktail glasses. Garnish with the grapefruit twists.