Elote Cafe Cookbook Recipes

ELOTE APPETIZER FROM THE ELOTE CAFE

Steps:

• Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
• Set the roasted ears aside until cool enough to handle, then shuck them.
• Cut the kernels off the cob.
• When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
• Add the corn kernels and warm through,.
• Pour into a bowl and garnish with the cheese, cilantro and ground chili.
• Serve immediately with crispy tortilla chips.

ELOTE {HOT MEXICAN CORN DIP}

Steps:

• GRILLING DIRECTIONS: Roast the corn, still in the husks, over medium high heat, until the husks are well-charred, about 5 minutes.
• OVEN DIRECTIONS: Roast the corn, still in the husks, in a 350°F oven for 30 minutes.
• Set the roasted corn aside until it is cool enough to handle. Remove the corn kernels from the cobs. Combine the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, and pepper in a large saucepan or skillet.
• Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally. Add the chili powder and adjust to taste.
• Transfer the corn into a serving bowl and sprinkle with cheese and cilantro. Serve with plenty of tortilla chips for scooping. Enjoy!

MEXICAN LAMB ADOBO

Steps:

• Place a medium sauce pan on medium high heat. Add garlic and toast until browned. Add remaining adobo sauce ingredients and bring to a boil. Reduce heat to simmer for about 10 minutes, when chiles are softened. Remove bay leaves and cinnamon stick and set aside. Cool slightly and puree until smooth.
• Combine all pickled onion ingredients together and set aside until lamb is ready, about 2 hours.
• Preheat oven to 325 degrees. In a large dutch oven on medium high heat, add canola oil. Add lamb shanks and brown all over, about 10 minutes. Be patient as this is the most important step. When they are well-browned, add adobo sauce and reserved bay leaves and cinnamon. Cover and bake for 2.5 to 3 hours (depending on the size of your shanks), turning the shanks after 1 hour. The shanks are done when the meat is falling off the bone and fork tender. Skim some of the excess cooking fat from the surface of the gravy with a spoon before serving. Garnish with fresh cilantro, radishes, and pickled onions and serve with rice and/or corn tortillas.