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Categories:
olive oil onions jalapeno garlic black beans cilantro chicken stock cumin salt Rub poblano pepper ancho pepper yellow pepper red pepper red onion lemon lime corn tortillas pepper sour cream tequila cumin chives Brunoise red peppers Brunoise yellow peppers amber cumin white cumin black cumin chili powder paprika ground coriander garlic salt red pepper oregano butter heavy cream garlic fresh sweet corn cumin egg yolks salt
Viewed: 16 - Published at: 4 years agoIngredients
- 4 tablespoons olive oil, divided
- 1/2 cup chopped onions
- 2 teaspoons minced fresh seeded jalapeno
- 2 teaspoons, minced garlic, plus 1 teaspoon minced garlic
- 1 cup black beans, soaked over night and drained
- 1/4 -cup chopped cilantro, plus 2 tablespoons chopped cilantro, plus 1/4 cup chopped cilantro
- 4 cups chicken stock
- Cumin
- Salt and freshly ground black pepper
- 1/4 cup Southwestern Rub, recipe follows
- 1 pound flank steak
- 1 roasted poblano pepper, julienned
- 1 roasted ancho pepper, julienned
- 1 roasted jalapeno, minced
- 1 roasted yellow pepper, julienned
- 1 roasted red pepper, julienned
- 1/2 small red onion, julienned
- 1 lemon, juiced
- 1 lime, juiced
- 8 large corn tortillas, covered with a damp cloth
- 1 cup grated Pepper Monterey Jack
- 1 cup sour cream
- 2 tablespoons tequila
- Corn and Cumin Custard, recipe follows
- 2 tablespoons chopped chives
- 2 tablespoons brunoise red peppers
- 2 tablespoons brunoise yellow peppers
- 2 teaspoons amber cumin
- 2 teaspoons white cumin
- 1 teaspoons black cumin
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- 1 tablespoon butter
- 2 cups heavy cream
- 1 head garlic, split in half
- 1 cup fresh sweet corn, cut off the cob, reserving 2 cobs
- 1 tablespoon cumin
- 4 egg yolks
- Salt and pepper
Method
- In a sauce pot, heat 2 tablespoons of the olive oil.
- Saute the onions for 1 minute.
- Add the jalapenos, 1 teaspoon minced garlic, black beans, and 1/4 cup chopped fresh cilantro.
- Stir in the chicken stock.
- Bring the liquid up to a boil and reduce to a simmer.
- Cook the beans for 2 hours or until the beans are tender.
- Remove from the heat and puree until smooth.
- Season with cumin, salt and pepper.
- Preheat the grill.
- Season the flank steak with 2 tablespoons olive oil and Southwestern Rub.
- Place on the grill and cook for 3 to 4 minutes on each side for medium-rare.
- Remove from the grill and allow to rest.
- In a mixing bowl, combine the roasted peppers, 1 teaspoon minced garlic, red onion, lemon and lime juices, and 2 tablespoons chopped cilantro together.
- Mix thoroughly.
- Season with salt and pepper.
- Preheat the fryer.
- Using a French knife, julienne the flank steak.
- Place 2 ounces of the flank steak and 1-ounce of the grated cheese in the center of each tortilla.
- Tuck the sides in and roll the tortilla up tightly.
- (The flautas should resemble an over-sized pencil shape.)
- Fry 3 to 4 flautas at a time for 3 minutes or until the flautas are crispy.
- Remove from the fryer and drain on a paper-lined plate.
- Season with Southwestern Rub.
- In a small mixing bowl, combine the sour cream, tequila, and remaining cilantro together.
- Mix thoroughly and season with salt and pepper.
- On a serving plate, spoon the black bean puree in the center.
- Invert a corn and cumin custard in the center, and dab with the cilantro-tequila cream.
- Pile the flautas against the custard.
- Garnish with the chives, diced peppers, and Southwestern Rub.
- In a small mixing bowl, combine all the ingredients together.
- Mix thoroughly.
- This spice mixture should be stored in an airtight container for up to 6 months.
- Yield: 1/2 cup
- Preheat the oven to 350 degrees.
- Grease the ramekins with butter.
- In a sauce pot, combine the cream, garlic head, and corn cobs.
- Bring the liquid up to a boil and reduce to a simmer.
- Simmer for 10 minutes to infuse the garlic.
- Remove from the heat and strain.
- Add the corn to the cream mixture.
- In a mixing bowl, whisk the yolks and cumin together.
- Temper the cream into the yolks.
- Season with salt and pepper.
- Ladle the custard into 4-ounce ramekins.
- Place in a water-bath and bake for 1 hour or until the custards set.
- Remove from the oven and the water-bath.
- Allow the custards to rest for 5 minutes before inverting and serving.
