San Diego Sunrise Recipes

CARNE ASADA BURRITO, SAN DIEGO STYLE

Steps:

• Meat:.
• Lay the meat out flat and season liberally with salt and pepper. Cut meat into 1/4 inch pieces. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices. Mix well and refrigerate for at least 30 min., up to 24 hours.
• Pico De Gallo:.
• Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.
• Guacamole:.
• Place avocado meat in a bowl and mash well with a fork, season to taste by adding remaining ingredients. Cover with plastic wrap, pressing plastic down on the guacamole to remove any air, and refrigerate. (this prevents browning).
• Carne Asada Burritos:.
• Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute You want them warm and pliable for wrapping.
• On high heat add a teaspoon of oil to a medium sized skillet. ( I prefer cast iron) When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides. Place the meat and onions in the center of a warm tortilla. Add pico de gallo, guacamole, (and french fries and/or cheeses if desired) and fold in the sides to form a burrito. Serve hot.
• Note: Meat seems to cook best in small batches, it gets chewy if cooked all at once. I cook enough for just one or two burritos at a time.

MANGO-CHILE SUNRISE

Steps:

• Combine the sugar, chopped chiles and 1/2 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour.
• Combine the rum, mango nectar and yuzu juice in a pitcher. Strain the chile syrup into the pitcher; stir until incorporated. Divide among ice-filled glasses. Add a few drops of grenadine to each drink and top with a splash of seltzer. Garnish with a halved chile.

MEZCAL SUNRISE

Steps:

• Combine 1 cup mezcal and 3 cups orange juice in a pitcher; pour into 4 tall ice-filled glasses. Add a dash of grenadine to each glass and garnish with orange slices and maraschino cherries.

BREAKFAST SAN DIEGO STYLE

Steps:

• Sopes: Heat about 1-inch of oil in a saucepan, on the grill, to 375 degrees F. Fry each sope in the oil until slightly crispy, about 2 to 3 minutes. Remove to paper towels and set aside.
• For the Red Chile Sauce: Heat a skillet on the grill and add the chiles. Press down on the chiles for about 20 seconds on each side to release the flavors. Remove the chiles and put them in a small saucepan with enough water to cover the chiles. Bring to a boil, then remove from the heat and let cool for 10 minutes. In a blender, add the chiles, garlic, maple syrup, adobo spice and salt and pepper, to taste. Pour in about 1 1/2 cups of the chile soaking liquid and pulse to combine. Taste and adjust seasonings (add some of the seeds for more heat, if desired). Add the 1/2 tablespoon of vegetable oil to a skillet and pour in the chile mixture. Simmer for 10 minutes to reduce and thicken.
• For the pork adobada: Put the pork steak to a large bowl, add the chile sauce and let marinate for 1 and up to 2 hours. Transfer the steak to the grill and cook to desired doneness, about 2 to 3 minutes on each side. Remove to a cutting board and thinly slice. Reserve.
• For the sausage: On the stove, bring a medium sauce pot of water to a boil over medium heat. Add the sausage and cook for 10 minutes. Remove from the water and put directly on grill. Cook until lightly brown on all sides, approximately 5 minutes. Remove to a cutting board and slice. Reserve.
• For the salsa: Heat the tomatoes, jalapenos and garlic in a skillet on the grill until browned and soft. Remove to a blender, add salt, to taste, and pulse to blend. May add more peppers depending on your spice level.
• For the onions: Cut the onion into thick slices so that they don't fall into the grill. Brush with olive oil and sprinkle with salt and pepper, to taste. Grill until browned and tender, about 2 to 3 minutes on each side.
• For the mushroom: Wipe the mushroom clean and remove the stem. Brush it with olive oil and sprinkle with a pinch of salt and pepper. Grill until tender, about 5 minutes on each side. Remove to a cutting board and cut into slices. For the tomatoes: Rub the tomato with olive oil. Grill the whole tomato until tender and the skin begins to fall off, but not mushy, about 3 to 4 minutes.
• For the scallions: Rub the scallions with olive oil and sprinkle with salt and pepper, to taste. Grill until tender, about 5 minutes
• For the crema sauce: Put the crema into a small bowl and add 1/2 to 1 chopped chipotle pepper and 4 tablespoons of the canned sauce. Sprinkle with salt, to taste, and stir until well combined. Add more pepper to create more spice, if desired.
• For the eggs: In a medium bowl, whisk together 4 of the eggs and the milk. Season with salt and pepper. Divide the mixture between 2 cast iron skillets that are coated with oil and heated on the grill. (1 for plain scrambled eggs and cheese; the other for the eggs plus the chorizo sausage and cheese.) Sprinkle the eggs with 1/2 teaspoon adobo spice. Add a handful of the cooked chorizo sausage and grated cheese to 1 of the skillets. Stir the eggs until desired doneness. Cook the remaining, egg sunny side up, to desired doneness in third skillet that has been coated with oil.
• Assembly: Put eggs, scrambled or sunny side up, on top of the sopes on individual serving plates. Put the grilled vegetables, for the vegetarian dish, on another plate. Arrange the pork steak slices and the remaining sausages on the side. Garnish with the red salsa, scallions, fresh cilantro, avocado slices, Mexican crema sauce, and diced tomato. And....don't forget to make your cocktail!!!