We're getting the scoop on different tequila expressions and a how-to on a delicious tequila dinner. Nash DeJesus, Port Fonda Chef de Cuisine and Ryan Rama, brand ambassador for Altimar Brands give us the rundown.
Beef barbacoa with black beans, plantains, pineapple and salsa roja
(feeds 6)
- 2 lbs beef chuck (cubed into 1/4 inch pieces)
- 1 pineapple (cleaned and cut into quarters)
- 3 plaintains
- 12 oz. black beans (soaked/cooked or canned)
- 1 head garlic
- 2 white onions
- 6 roma tomatoes
- 3 jalapeno peppers
- 1 bunch of cilantro
- 14 guajillo chiles (stemmed and seeded)
- 4 ancho chiles (stemmed and seeded)
- 4 cups orange juice
- 2 tbsp. soy sauce
- 1 cup apple cider vinegar
- 2 tbsp ground cumin
- kosher salt
- sugar
- chile flake
For the barbacoa [this will be seared live on the segment!]
blend 4 guajillo chiles, orange juice, 1 onion, 1 head of garlic and soy sauceuntill smooth.
add 2 tablespoon each salt and sugar to beef, plus marinate. and toss to coat. let sit 4 hours- overnight.
heat a cast iron skillet or think bottom saute pan over medium hight heat.
add beef in a single layer and sear untill deeply browned on all sides
transfer beef to a deep baking dish as you go
add any remaining marinade, and a little water to cover been 3/4 of the way
cover baking dish tightly and cook for 4 hours at 300 degrees.
For the plantains
peel the plaintains and cut into long strips.
toss the plaintains in salt and sugar
shallow fry on low heat until crunchy on the outside but still soft on the inside.
For the pineapple
lightly coat the pineapple in sugar and chile flake.
grill for 2 minutes on each side (or quickly sear in a cast iron pan)
cool pineapple down and cut to desired size for serving.
For the salsa
toast all remaining chiles in a dry cast iron pan or heavy bottom skillet
add chiles, tomatoes, garlic, onion, jalapeno, cilantro, apple cider vinegar, cumin to a saucepan and add water to slightly cover.
plate a plate over the salsa mixture to keep everything submerged and cook on high heat for 12-15 minutes or until the chiles have softened.
strain salsa mixture, save all of the cooking liquid.
in batches, add the cooked salsa mixture to a blender and blend to combine, adding the cooking liquid as needed to get the consistency you would like.
strain after blending to remove chile skins and seeds ( this is optional, but definitely how we do it at the restaraunt)
after everything is blended and mixed together add salt and sugar to taste.